This colorful, delicious, and creamy carrot soup recipe is cooked with toasted sesame oil, ginger, cinnamon, and coconut milk.
This is a smooth & delicious soup for all those hearty carrots just hanging out in your refrigerator. Filling, rich, and satisfying.
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.
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, add some curry instead of cinnamon to the carrot soup or add some french herbs like thyme and rosemary and take it somewhere else (especially when you substitute the oil for something like walnut or olive oil).
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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Creamy Coconut Carrot & Ginger Soup
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 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 Tbsp toasted sesame oil
- 1 ½ cups onions, diced
- 1 Tbsp garlic, minced
- 2 Tbsp ginger, minced
- 2lb carrots, peeled & chunked
- 7 cups water or vegetable broth
- 1 ½ cup coconut milk
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- ¼ cup cilantro, chopped as a garnish (optional)
Instructions
- Bring a pot to medium high heat and 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 carrots, broth, coconut milk, salt, pepper, and cinnamon.
- Bring to a boil, reduce heat and simmer covered for ~ 20 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.
- Add sea salt to taste. Serve it in a bowl and drizzle a touch of toasted sesame oil over it and top with chopped cilantro. Happy Eating!
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