Creamy Carrot Ginger and Coconut Soup

by Gena on September 13, 2010

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On Friday night, I made a simple supper for my friend Tom.

Tom and I pretty different eaters. He’s an enthusiastic carnivore, and I’m an outspoken vegan. But we see eye to eye on a few foodie matters. Tom’s father is a farmer and, by Tom’s account, a “hippie.” Each fall, Tom brings back bushels of the most delicious Macoun apples and giant carrots from his dad’s place, and, when I’m lucky, he shares them with me. I’ve never seen Tom put a bit of processed food into his mouth—not a thing. He makes the best saffron risotto on earth, and he’s willing to veganize it for special guests. And most importantly, we have a couple of mutual foodie obsessions: hummus and raw veggies, perfectly cooked brown rice, roast veggies with vinaigrette, and anything that calls for cumin, coriander, saffron, or cinnamon. Tom spent some time in the peace corps working in Madagascar, and perhaps these spices remind him of his time there.

One spice we haven’t discussed yet is ginger. But it’s one of my favorite spices, and so I suspect—I hope—that it might be one of Tom’s favorites, too. I didn’t need to think very hard about what to make for me and Tom on Friday: roast veggies and couscous, hummus and babaganoush, and raw veggies for crunch are our custom. But I did want to throw something new into the rotation. And since Tom and I are equally keen on carrots, I thought I’d make a soup from one of the food world’s most divine pairings: carrot and ginger.

Perhaps some of you have tried my carrot avocado bisque. If you haven’t, do: it’s the delicious, sixty second version of what you’re about to see here. But if you want a cooked version of carrot ginger soup that’s easy as pie to prepare and easier still to devour, try this recipe on for size. It’s fast, flavorful, crowd-pleasing, and easy to modify, too. I always add a bit of coconut milk at the end for richness. But you could lower the fat by using rice, almond, or soy milk, and you could also leave out the milk altogether. It adds a lovely creaminess, but the soup will be wonderful without it, too.

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Carrot Ginger and Coconut Soup (makes 7-8 cups)

1 tbsp coconut oil
1/2 cup onion
1/2 cup celery
2 inch piece of ginger, peeled and chopped
4 cups veggie stock
1 small potato, white or sweet, coarsely chopped
1.25 lb carrots, coarsely chopped
1/2-1 tsp salt
1 1/2 tsp curry powder
1/3 cup coconut milk

1) Sautee the onions, celery, and ginger in 1 tbsp coconut oil in a medium sized pot until the onions are translucent (about ten minutes).

2) Add the veggie stock, carrots, potato, curry powder, and salt to the pot.

3) Bring the liquid to a boil, and then lower it to a simmer. Let the mix simmer for about twenty-five minutes, or until all of the carrots are nice and tender.

4) When the carrots are tender, turn off the flame. It’s time to blend! You can either use an immersion blender, or you can transfer the soup to a blender and blend it all at once, or, if your blender is smaller, in batches. Remember that hot soup will create pressure in your blender as you work, so remove lids carefully.

5) Transfer the blended soup back to your pot, and warm through. Now the magic happens. If you’re not using coconut milk, go ahead and serve. But if you are—as well you should be—you add the milk now. I recommend full fat coconut milk for sure: after all, the fats in coconut have been proven to aid tissue repair and have antibacterial properties. More importantly, it’s divine, and a very little bit goes a long way:

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See the beautiful swirl it creates?

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6) Stir to combine it all well, and serve hot, with a dash of cinnamon if you like.

True to form, I was too busy focusing on dinner to take photos–sorry! Fortunately for you guys, I had plenty of this soup leftover.

Whenever I make more than 4 cups of soup, I immediately freeze half; I’ll never gobble up the leftovers quickly enough, and I love having frozen soup for dinner in a pinch. I had two full cups of soup left after dinner with Tom, and so I enjoyed a heaping cup for lunch on Sunday. In a moment of true culinary inspiration, I topped it with a dollop of leftover cashew alfredo sauce–another perfect soup swirl!

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Co-starring in the meal was a giant spinach salad and two slices of raw carrot raisin bread–an appropriate side!

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Now that carrots are in season, it’s the perfect time to add this soup to your recipe queue. Of course, making this soup only has me fantasizing about my other fall favorites: butternut squash and apple, Kristen’s harvest soup, and anything that involves sweet potatoes!

Have a lovely evening, and before you go, tell me, what soups are you guys looking forward to this fall? 


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{ 47 comments… read them below or add one }

Evan Thomas September 13, 2010 at 9:00 pm

Wow. I would like this in my life. It reminds me of the cashew carrot ginger soup by Pacific Foods.


chelsey @ clean eating chelsey September 13, 2010 at 9:00 pm

I just saw a recipe for sweetpotato and coconut soup yesterday – this looks super yummy too!


Heather (Heather's Dish) September 13, 2010 at 9:02 pm

OH MY GOSH these photos are stunning and i can’t wait for it to get out the 90′s here so i can eat soup!


Jennifer and Jaclyn @ sketch-free vegan September 13, 2010 at 9:11 pm

Love love love carrot soup! Our mom makes a carrot ginger soup every fall. We’ll get her to try this one. Thanks!


Allie (Live Laugh Eat) September 13, 2010 at 9:15 pm

Mmm I’m digging the addition of curry powder and coconut milk. I still have that curry powder from the HLS swag bag that I keep smelling haha


BroccoliHut September 13, 2010 at 9:15 pm

Beautiful! I love the taste of pumpkin and coconut together, so I bet carrot and coconut is quite a lovely combination too.


Jacquie September 13, 2010 at 9:18 pm

Yum! That looks so good! I can’t wait for roasted butternut squash soup this fall. Butternut squash is my favorite fall vegetable and I got so excited when I saw it at the market today :)


amy September 13, 2010 at 9:22 pm

I’m totally looking forward to curried squash and apple soup. Yeaaah. I can’t even tell you how good it is.


Annie@stronghealthyfit September 13, 2010 at 9:36 pm

Mm carrot ginger is one of my favorite soups! I want to try making a sweet potato curry soup this fall :-)


Chocolate Covered Katie September 13, 2010 at 9:42 pm

Did someone say “coconut”? I’m in! Coconut should be its own food group in my opinion. The new food pyramid: the coconut group, the chocolate group, and the green veggies’ group!! :)


melissa September 13, 2010 at 9:46 pm

Yum! Looks divine. Tis soup season!


Julie @SavvyEats September 13, 2010 at 9:50 pm

I think I’ll definitely be making this this fall and winter… looks delicious!


Jess - The Domestic Vegan September 13, 2010 at 10:16 pm

I am SO happy it’s soup season again! (Well, truth be told, it’s always kind of soup season in my home, but now I can make it without sweating my face off in the kitchen!) This soup looks delicious, and there are few pairings more delicious than carrots & ginger. I’ll have to make this soon!


Jean@RoastedRootsPumpkinSpice September 13, 2010 at 10:47 pm

That soup looks so delicious. I love butternut squash soup, and any kind of bean soups.


Faith @ lovelyascharged September 13, 2010 at 11:02 pm

How amazing does that look? My all-time favorite is minnestrone but so many are made with beef broths. Major bummer :/ I’m all about the butternut squash soup too though, and it seems SO fall-ish to me!


Sarah September 13, 2010 at 11:03 pm

This soup looks incredible!
I will definitely be trying it this fall (:


Averie (LoveVeggiesAndYoga) September 13, 2010 at 11:15 pm

“If you haven’t, do: it’s the delicious, sixty second version of what you’re about to see here. “—I still havent tried it b/c honestly, I am just not that much of a soup girl. I know, crazy. I used to be ages ago but I love crunch now. But then again, it will get cold here eventually (today it was 82 and sunny) so that’s when i am determined to make your soups, at least the quick n easy Vita versions :)

Full fat coconut milk is a requirement in cooking. Seriously the low fat never gives the same results and why skimp. Really, not necessary.

Tom. Sounds like an amazing guy with the never eats anything processed and this shared love of food. Hmmm. Sounds very interesting I must say :)


Ashley September 13, 2010 at 11:15 pm

Did Tom like the soup!??? This sounds awesome. I am excited to start making soups this fall. I’ve only made a few and want to get better at it! Love the creamy swirl.


Griffen September 14, 2010 at 12:06 am

delicious! i’m looking forward to butternut squash soup! my family has a traditional soup we make every year, but they veganize it now!


Sava September 14, 2010 at 2:06 am

I made a carrot ginger soup once.

It had a weird consistency when I was done, but other than that it was really tasty. This one looks even better :D


JL Goes Vegan September 14, 2010 at 5:02 am

The combination of carrot and ginger sounds so appealing. The options are very nice, too (though my first batch much include the coconut milk!)

I’m looking forward to making hearty bean soups and chili this fall, as well as roasted winter squash soups.


Tyler September 14, 2010 at 7:40 am

That sounds amazing! You always come up with the best soups :)


rachael September 14, 2010 at 7:41 am

That looks so delicious! I made vegan creamy broccoli soup last night (tahini for creaminess) with broccoli from a local farm and it was divine as well. I also love butternut squash soup and sweet potato lentil chili. Fall is my favorite season. Butternut squash, swiaa chard, and boots all make me very happy. :)


Annie D @ Annie's Simple Life September 14, 2010 at 7:46 am



Lauren September 14, 2010 at 8:10 am

Yummy soup! I love soups when the weather turns cold, and am excited to add this recipe to my repertoire :).


Kenzie (Healthy Purpose) September 14, 2010 at 9:37 am

i’m doing a smoothie fast right now so once the weather gets warm, ANY soup will be divine! like a kale, white bean, and sweet potato one i make!


Gena September 14, 2010 at 10:07 am

A smoothie fast? Oh my — be careful, please.


Kathleen September 14, 2010 at 9:54 am

Lucky Tom!! What a gorgeous soup and gorgeous photos of it. Very artistic Gena :) I’m definitely going to be trying this out. Now if I could only get my hands on a dehydrator to make your raw cinnamon raisin bread!


Lauren September 14, 2010 at 10:52 am

Yum! This looks perfect for the Fall! I love it!


Matthew Robbins September 14, 2010 at 11:47 am

The soup recipe is perfect…simple, yummy and nutritious! I can’t wait to try it!
Love your blog. I made the cinnamon raisin toast yesterday. The minute my eyes opened this morning I ran downstairs to open the dehydrator and enjoy a piece of the (slightly) warm bread! Thanks for a great recipe.


Mama Pea September 14, 2010 at 12:06 pm

It was a toss up between minestrone and a pumpkin coconut soup yesterday, and since I can’t find pumpkin anywhere to save my life, minestrone won. But now I know I can just use carrots! This looks so delicious!


Catherine September 14, 2010 at 1:46 pm

I went apple picking over the weekend and was wondering what to do with all of them. When I got home I remembered your apple butternut squash soup from last year and I am definitely planning to make it this week!


Nicole @ Geek Turned Athlete September 14, 2010 at 2:06 pm

Honestly, anything with pumpkin! I’m obsessed with pumpkin risotto, pumpkin oatmeal, really pumpkin anything from about now until Spring actually. That soup really looks simple and great. ;)


Claire ( September 14, 2010 at 3:21 pm

Hi Gena, I have to try this soup, it looks amazing. I’m really into split pea soup at the moment, made with butternut squash – great for cold nights in. Hubby and I are loving it!


Gabriele Agustini September 14, 2010 at 3:58 pm

I love your blog! It’s my first time here and I’ll be back.
Awesome looking soup!!


jenny (green food diaries) September 14, 2010 at 8:07 pm

soooo making this real soon. love coconut milk.


Lauren September 14, 2010 at 9:22 pm

So pretty!!

Lets see… need to experiment a bit more this season but love:
Sweet Potato, Pumpkin Spice, Vanilla Stevia… thinking I should maybe add some fresh carrot juice to that too.


VeggieGirl September 14, 2010 at 9:56 pm

Beautiful presentation and flavor usage!

I’m not big on soups (as you know), but hearty vegetable stews are always comforting in the fall.


Dorota September 15, 2010 at 3:12 am

Definitively looking forward to the sweet potatoes!


Diana (Soap & Chocolate) September 15, 2010 at 9:29 am

Oh I’m so down with this recipe. You hooked me with the coconut milk bit. Twist my arm. ;) Seeya! xo


Allison September 15, 2010 at 12:17 pm

I’m looking forward to making my roasted butternut squash soup! Autumn = soup, for me…


christyn @ All Ways Nutritious September 15, 2010 at 10:24 pm

i just made this and LOVE it!! the flavor combinations go together beautifully. you simply NEVER disappoint with your recipes. Thank you.


Salad Days September 23, 2010 at 1:06 pm

Yesterday afternoon, I rushed out the door for an evening hike, leaving the recipe and a pot of homemade veggie stock in the kitchen. When I got home, I found that my husband had whipped it up (minus the salt). My-oh-my! It was so delicious – slightly spicy, sightly creamy. His words: “Can we save this recipe and make it again?” I agreed.


Ashley Craft September 25, 2010 at 1:43 am

This soup looks absolutely delicious!! I am definitely going to have to make it! :)


Andy October 8, 2010 at 10:10 am

I made this last weekend as my soup for the week, and it was delicious! Thanks for the recipe!


Bikram Miami April 28, 2011 at 12:10 pm

this is torture. Im starving !! that looks really good, i definitely gotta make it.


Miriam December 29, 2012 at 12:16 pm

Came across your blog while searching for juicing vs. blending. Made this soup, and it was delicious!


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