Coconut Carrot and Ginger Soup

I love step-by-step cooking tutorial posts, but I tend to avoid them due to our current windowless kitchen situation (the resulting photos depress me a little bit). Because I love this soup so much though, I am willing to put up with the awful lighting and hope that you will give it a try.

Preheat your oven to 425 degrees.

Chop up about 1 lb of carrots. I use this mandoline and it makes the process go so much faster.  I then use my olive-oil mister to cover the carrots with a light coat of olive oil. Sprinkle a little bit of salt and pepper on top.

After an amount of time that I haven’t recorded, your carrots will look a bit shriveled and blackened on the edges like this. Take the black ones, bite off the good parts (try it, they’re kind of like carrot chips) and set the rest aside.

Chop up some onions and throw them in a big pot with some olive oil, stir until translucent and a bit browned. Add in your ginger and stir that around a bit as well.

Add a container of vegetable broth, salt, and coriander. Simmer until the carrots are tender.

Pour in a half can of coconut milk (or a whole can if you’re indulgent like me).

Blend it up (I also highly recommend getting a hand blender if you’re going to make soup a lot. Dumping boiling ingredients into a food processer/blender can be so hazardous (and means cleaning up yet another dish).

I reserved a carrot as a garnish, but I like blending them all up.

This is one of my favorite soups ever, and so easy. Roasting the carrots is extra work, but it brings out a richness that you wouldn’t get if you boiled the carrots raw.

A little behind-the-scenes glimpse into what it’s like for me to get pictures like this. :)

Coconut Carrot and Ginger Soup

Inspired by Eat Live Run’s Carrot and Ginger Soup


1 lb carrots, peeled and sliced

2 T minced fresh ginger

1 T olive oil

1 onion (preferably sweet) chopped

3-4 cups vegetable broth

1/2 tsp salt

1/4 tsp coriander

1 can coconut milk


Preheat the oven to 425 degrees. Spread the carrots out on a baking sheet, spray with olive oil, and put in the oven until the carrot slices on the edges start to blacken. Remove from the oven.

Heat the olive oil in a large pan over medium high heat. Add the onion and saute until translucent and starting to brown. Add the ginger.

Add the roasted carrots, broth, coriander and salt and bring to a boil.

Boil until carrots are completely tender and the broth is looking opaque. Add in the coconut milk. Blend.

11 thoughts on “Coconut Carrot and Ginger Soup

  1. Would love to see more of these posts! Even if the lighting is not great. I really want to make this soup now. You sold me on the carrot roasting. And what an adorable turquoise blender!

  2. This soup looks so good! My mom just gave me a huge bag of carrots– I think I may just have to try it! Not to mention, I’ve had a hand blender for over two years now and haven’t used it once. For shame!

  3. Wow this looks good :) I may have to try it; Sean is getting his wisdom teeth out tomorrow and I’m stumped as to what to serve him. And let’s just say my butternut squash and banana mash didn’t turn out too pleasing. (oh blech).

  4. I saw your post earlier today on my phone while I was running errands and decided to make this for dinner. We are having an extended stay with my in-laws while we are between schools/cities and they need meat with every meal so I also made chicken salad sandwiches on croissants and a huge side salad. It was so delicious! We all loved it.

    Jenna Reply:

    I’m so glad you liked it! You might want to try this one I’ll make it again, but cut the amount of lime and banana in half.

  5. It’s called an immersion blender, not a hand blender, just so you know :) great recipe! Can’t wait to try it!

    Jenna Reply:

    I actually call it an immersion blender, but in regular conversation no one knows that that is!

  6. Just made this tonight for dinner. Thank you, it was delicious! It is a new go-to for using up my CSA carrots. :-)

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