This colorful, delicious, and creamy carrot soup recipe is cooked with coconut milk, ginger, cinnamon, and a dash of toasted sesame oil.
Make Carrot Soup with All Those Carrots!
This is a smooth and delicious carrot soup for all those hearty carrots just hanging out in your refrigerator. Filling, rich, and satisfying.
Variations on Carrot Soup with Coconut Milk
Don't like the taste of coconut milk or don't have it? Substitute heavy whipping cream. Some days I prefer the richness of cream over the more powerful taste of coconut milk. Cook the onions in butter instead of olive oil for an even richer taste.
One of the things I love about this carrot soup and most soups is that you can substitute the spices and make it a whole new soup. For example:
- curry instead of cinnamon
- leave out the cinnamon and cardamom
- add a herb like rosemary, thyme, or sage.
Serving Suggestion
This soup makes a great appetizer to a similarly Asian inspired main dish, or you could serve it with a salad to add some fresh crunch.
You May Also Like
If you like this Carrot and Ginger Soup recipe then you may also like these other creamy soup recipes. I love all of these creamy soups, from the Tomato Bisque that's perfect for a chilli day, to the Cucumber Soup that will cool you down on a hot summer day.
Things In My Kitchen:
- Immersion blender to puree the soup.
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Carrot Soup with Coconut Milk
EatSimpleFood.com
This creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 tablespoon olive oil
- 1 ½ cups onions, diced
- 1 tablespoon garlic, minced
- 2 tablespoon ginger, minced
- 2lb carrots, peeled & chunked (this is ~ 2 ½-3 lb carrots before peeling)
- 3 cups (give or take) vegetable broth or water
- 1 can (~13.5 oz) coconut milk
- 1 teaspoon salt
- pinch black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 tablespoon toasted sesame oil
- ¼ cup cilantro, chopped as a garnish (optional)
Instructions
- Bring a pot to medium high heat and add sesame oil.
- Add onions. Cook (stirring occasionally) uncovered ~ 5-6 minutes or until translucent.
- Add garlic and cook 1-2 minutes or until fragrant.
- Add ginger and cook ~ 1 minutes or until fragrant.
- Add salt, pepper, cinnamon, cardamom and stir
- Add carrots and coconut milk and enough broth or water to cover the carrots by ¼ inch. *See notes below on how much broth.
- Bring to a boil, reduce heat and simmer covered for ~ 25-30 minutes or until carrots are tender.
- Immersion blend
(or use a blender / vitamix) until smooth. Add more broth, water, or coconut milk if you want a thinner consistency.
- Stir in toasted sesame oil. Careful sesame oil is strong, err on the side of less and add to taste.
- Add salt to taste and top with chopped cilantro. Happy Eating!
(or use a blender / vitamix) until smooth. Add more broth, water, or coconut milk if you want a thinner consistency.Notes
- Carrot soup can always be made thinner by adding more broth or water. Start with enough broth to cover the carrots by ¼ inch. Mix in broth as necessary after blending.
- If using water instead of broth, please add more salt to taste.
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