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Coconut ginger carrot soup is a delicately pureed soup that is zesty, warm, nutty, and aromatic. This bright orange nutritious food is packed with beta-carotene. Top it with vitamin B12 fortified nutritional yeast when serving to add a layer of a cheesy taste to the coconut ginger carrot soup. The recipe is plant-based, gluten-free, and creamy.

Other ingredients making an appearance in this carrot soup are garlic, onions, turmeric, smoked paprika, and black pepper.  I used the high performing blender Blendtec to puree the soup.  It gets the job done very easily.   For Garnish, you can use dill, cilantro, or parsley since they all pair well with carrots.

 

Carrot Soup

Great soup for kids

Coconut ginger carrot soup is just the soup you need this Easter weekend. I made it for my nephew who has what I call “vegetable aversion syndrome”. In his short 3 years of life, he has yet to meet any vegetable that he likes. To my surprise, he did indeed finish his plate of coconut ginger carrot soup. I think it’s because of the sweet flavor of the dish. But I also told him this is the Easter bunny’s favorite soup. I’m not sure what worked this time, but that is progress for a kid who rarely touches the veggies on his plate.

We are finally having spring weather in New York. Yay!!!   I’m so happy to be done with that winter.  Being that we now officially in spring, carrots are delicate vegetables that peak during this season.  This carrot soup will make a good appetizer for any spring-themed dinner party.

 

Coconut Ginger Carrot Soup
Coconut Ginger Carrot Soup

Fun Fact:

The small peeled prewashed carrots in plastic packs are really not baby carrots. They are large carrots that were cut and shaped into little pieces of carrots.

Nutritional tip:

Carrot is packed the beta-carotene, which is an excellent source of Vitamin A. Vitamin A is important for vision. It also helps your body fight infections by boosting your immune function.  Most people enjoy their carrots raw and crunchy, but it is easier for the body the digest and absorb carrots when cooked than raw. 

See Common Vitamin Deficiencies

Final result:
Aromatic 
Sweet
Savory
Warm
Woody
Nutty
Nutritional 

Carrot Soup

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Carrot Soup
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5 from 6 votes

Coconut Ginger Carrot Soup

Delicately pureed coconut ginger carrot soup can be served warm or at room temperature. It is sweet, savory, floral and nutty. Top with nutritional yeast for an additional cheesy flavor.
Course Appetizer
Cuisine American
Keyword Gluten free, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 107kcal
Author Nnaja Okorafor, MD

Ingredients

  • 1 tablespoon Olive Oil
  • 1 onion Chopped
  • 3 garlic cloves diced
  • 1 tablespoon ginger minced
  • 2 pounds Carrot chopped
  • 2 cups vegetable stock
  • 2 cups water
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika optional
  • 1 tablespoon thick coconut milk
  • Nutritional yeast for topping, optional
  • Cilantro for garnish

Instructions

  • In a medium saucepan heat 1 tablespoon of olive over medium-high heat. Add onion, garlic, and ginger and cook, stirring occasionally until translucent, about 5 minutes. Stir in carrot, vegetable stock, water, turmeric, cumin, smoked paprika, and black pepper. Add a dash of salt to taste (salt is probably not needed because of sodium in vegetable stock). Heat to a boil, then reduce heat to simmer. Cover and cook until the vegetables are soft, about 30 minutes.
  • Turn off heat and let the soup cool slightly. Working in batches, puree the soup in a blender or food processor until smooth. Blend in the coconut milk. Return to pan, and warm over low heat if necessary. If needed, thin the soup to desired consistency by adding additional water or vegetable stock.
  • Serve with nutritional yeast as a topping, and garnish with cilantro

Notes

The nutrition fact is an estimate calculated using a calorie counting application.
The nutrition fact is an estimate calculated using a calorie counting application.
Nutrition Per Serving (Servings - 6): Calories 107  Total Fat 3.8g, Saturated fat 1.5g,  Cholesterol 0mg, Sodium 349mg,  Total Carbohydrate 19.2g,  Dietary Fiber 4.6g, Total Sugars 9g, Protein 1.8g,   Vitamin D 0mcg, Calcium 65mg, Iron 1mg, Potassium 555mg

Did you make this recipe? Tag @theveganri on Instagram and hashtag it #TheVeganri

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Sassychef
Sassychef
1 year ago

Looks really yummy and easy to make. Can’t wait to try it!!

Lina
Lina
1 year ago

5 stars
This recipe looks very appetizing. Can’t wait to make it!

Momoffour
Momoffour
1 year ago

5 stars
Thanks for posting this, I’ve always struggled with finding vegetarian soup recipes. I can’t wait to try it!!

Joy M
Joy M
1 year ago

I’m so proud of you!!!!

B
B
1 year ago

5 stars
Looks yummy. Can I sub sweet potatoes for carrots?

Lynnn
Lynnn
1 year ago

5 stars
My mouth is watering gonna try this

Adanna
Adanna
1 year ago

This remind me of butternut squash soup which I LOVE but ill try this!

Mary
Mary
1 year ago

That looks delicious. I’m going to try it in the instant pot. I’m lazy. Does anyone have any tips to help me avoid a disaster?
Thank you for sharing this recipe.

Kim
Kim
1 year ago
Reply to  Mary

I have not tried it with an instant pot. But imagine you can’t go wrong

tina
tina
1 year ago

5 stars
oh, this was so so tasty, thanks

Kimberly
Kimberly
1 year ago

5 stars
My kids loved it too!!!! I like that it is easy to make

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