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Carrot Ginger Soup with Coconut Milk

Flavorful vegan ginger carrot soup with coconut milk, this is one of the creamiest and healthiest soups you can think of.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 340 kcal
Course: Soup
Cuisine: International

Ingredients

  • 450 g/ 1 lb carrots
  • 1 thumb size piece of ginger about 5 cm/ 2 inches long
  • 1 medium onion
  • 1 tablespoon coconut oil or regular oil
  • 500 ml/ 17 fl.oz/ 2 cups vegetable broth
  • 1 Can coconut milk 400 ml/ 13.5 fl.oz
  • 1 tablespoon lemon juice a little more to taste
  • Fine sea salt and black pepper
  • 2 tablespoons unsweetened coconut chips
  • some basil leaves

Instructions

    Cup of Yum
  1. Peel and chop the carrots. Peel and finely chop the ginger. Set both aside.
  2. Finely chop the onion.
  3. Melt the coconut oil in a soup pot.
  4. Add the chopped onions and cook for about 2 minutes.
  5. Add the ginger and the carrots. Stir well to coat the carrots with the oil. Cook gently for 2 more minutes.
  6. Add the vegetable broth.
  7. Cover the pot, bring to a boil, turn the heat down to medium low and simmer the soup for about 15-20 minutes or until the carrots are soft.
  8. Blend the soup.
  9. Add the coconut milk, stir well and reheat.
  10. Adjust the taste with some lemon juice, salt and pepper.
  11. Top with basil and coconut chips just before serving.

Nutrition Information

Serving 1/4 of the soup Calories 340kcal (17%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 29g (45%) Saturated Fat 23g (115%) Polyunsaturated Fat 4g Sodium 999mg (42%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 340

% Daily Value*

Serving 1/4 of the soup
Calories 340kcal 17%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 29g 45%
Saturated Fat 23g 115%
Polyunsaturated Fat 4g 24%
Sodium 999mg 42%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.