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Creamy Carrot and Ginger Soup with Coconut Milk

Creamy carrot and ginger soup with coconut milk is simmered until the carrots are fork-tender, then blended smooth. Fresh ginger, lime juice, and full-fat coconut milk give this cozy soup a bright, silky finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 1.5 lb carrots peeled and sliced
  • 1 tbsp fresh ginger peeled, finely grated
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk well stirred
  • 1 tbsp lime juice

Equipment

  • 1 5- to 6-quart pot
  • 1 immersion blender

Method
 

  1. Heat the olive oil in a 5- to 6-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the carrots, ginger, garlic, salt, and pepper; cook for 2 minutes, stirring often.
  4. Pour in the vegetable broth and bring to a boil, then cover and simmer over medium-low heat for 20 to 25 minutes, until the carrots are very tender when pierced with a fork.
  5. Remove the pot from the heat and blend the soup until smooth with an immersion blender.
  6. Stir in the coconut milk and lime juice, return the pot to low heat, and cook for 2 to 3 minutes, stirring, until heated through.

Notes

For the smoothest texture, blend the soup thoroughly before stirring in the coconut milk and lime juice. Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months, noting that the texture may separate slightly when thawed. For a lower-saturated-fat option, substitute unsweetened oat milk for the coconut milk.