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Recipe for Carrot, Ginger and Coconut Soup
4.9 from 27 votes

Recipe for Carrot, Ginger and Coconut Soup

Fresh garlic and ginger, sweet chili and coconut milk give this soup slight Asian overtones. Add carrots, potatoes and chicken stock to round out the soup.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 12
Calories: 154 kcal
Course: Main Course, Appetizer, Soup
Cuisine: Asian, American

Ingredients

  • 2 lbs carrot fresh
  • 3.5 pints stock (56 oz)
  • 2 medium potato about 9 oz, fresh
  • 1 oz ginger fresh
  • 8 cloves garlic fresh
  • 13.5 oz coconut milk (standard quantity for a can of coconut milk)
  • 3 tbsp sweet chili sauce
  • ½ tsp salt (or 2 tsp soy sauce)

Instructions

    Cup of Yum
  1. Gently scrub freshly picked or store bought organic carrots. If using regular store bought carrots, then I recommend peeling them. 
  2. Peel potatoes using a vegetable peeler.
  3. Garlic cloves need their outer layer of skin removed.
  4. Peel ginger using a teaspoon to essentially 'tear' the skin off it. This is the preferable method as it does not remove any ginger flesh. If you have an older ginger root, then use a vegetable peeler.
  5. Slice or chop these 4 vegetables. The perfect slicing and dicing of vegetables is not required as the soup will be pureed.
  6. Add the chopped / sliced vegetables, stock, and sweet chili sauce into the Instant Pot container insert. Do not add the coconut milk at this stage. Add soy sauce or salt. 
  7. Slow cook the Carrot, Ginger, and Coconut Soup in the Instant Pot for 2 hours or pressure cook for 30 minutes.
  8. Once the ingredients have cooked, add coconut milk and blend using a stick blender. Check the salt level and add more if needed.
  9. When ready to serve the soup, consider garnishing it with fried carrot slices (slices of raw carrot, brushed with oil and air fried for 5 minutes,) dots of chili sauce and / or coconut milk, coconut flakes and carrot leaves.

Notes

  • This recipe yields approximately:
  • 12 x 8oz cups of soup.  
  • 8 x 12oz bowls of soup
  • 20 x 5oz espresso cups of soup
  • Stock can be vegetable (use this recipe for low cost vegetable stock) to ensure the entire soup is vegan. Alternatively, use chicken stock or bone broth if preferred.
  •  

Nutrition Information

Serving 8oz Calories 154kcal (8%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 0.3g (2%) Sodium 251mg (10%) Potassium 479mg (10%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 12630IU (253%) Vitamin C 13mg (14%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 154

% Daily Value*

Serving 8oz
Calories 154kcal 8%
Carbohydrates 18g 6%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.3g 2%
Sodium 251mg 10%
Potassium 479mg 10%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 12630IU 253%
Vitamin C 13mg 14%
Calcium 39mg 4%
Iron 2mg 11%

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