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Zesty Carrot Ginger Soup
A bright, tangy, ultra-smooth soup infused with fresh ginger and finished with a creamy coconut milk base.
Ingredients
- 1 tbsp coconut oil
- 1 medium onion chopped
- 3 cups about 450g carrots, sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups 1 liter vegetable broth
- 1 can 13.5 oz / 400 ml coconut milk
- Juice of 1 lemon or lime, to taste
- Salt & pepper to taste
- Fresh cilantro or chives for garnish (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until softened.
- Add carrots, garlic, and grated ginger. Cook 2–3 minutes until fragrant.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until carrots are completely tender.
- Add coconut milk, then use an immersion blender to puree the soup until luxuriously smooth.
- Stir in lemon juice, then taste and season with salt and pepper.
- Serve hot, garnished with cilantro or chives if desired.
Notes
Add a pinch of cayenne for subtle heat.
Use lime juice for a sharper citrus finish.
For extra creaminess, stir in 1 tbsp cashew butter.
Freezer-friendly for up to 3 months.
Nutrition
Calories: 220kcalCarbohydrates: 20gProtein: 3gFat: 15gFiber: 4g
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