Carrot Ginger Coconut Soup

Carrot Ginger Coconut Soup is this amazing blend of sweet carrots, spicy ginger, and creamy coconut that I love making during cold months. You could make this in just one pot with simple ingredients from your pantry. It has this beautiful orange color that makes me happy just looking at it. I think these flavors work so well together because they balance each other out. We can all use some warm comfort food, and this soup definitely fits the bill!

Ingredient Notes

For the Roasted Chickpeas:

• 15 ounces chickpeas (about 1½-2 cups): I use canned chickpeas for convenience, but you can cook dried ones if you prefer. These add protein and a satisfying crunch to the soup.
• 1 tablespoon olive oil: This helps the spices stick to the chickpeas and aids in crisping them up.
• 1 teaspoon cumin: Adds a warm, earthy flavor that pairs beautifully with carrots.
• ¼ teaspoon smoked paprika: This gives a subtle smokiness that complements the sweetness of the carrots.
• Salt and pepper to taste: I usually use about ¼ teaspoon of each.

For the Soup:

• 1 tablespoon olive oil: Used for sautéing the onions and building flavor.
• 1 small yellow onion (about 1 cup, chopped): Provides a sweet foundation for the soup.
• 2 cloves minced garlic: Fresh garlic adds depth and complexity.
• 1½ teaspoons ground turmeric: This adds a golden color and earthy flavor, plus anti-inflammatory benefits.
• 1 teaspoon ground ginger: I use ground ginger for convenience, but fresh works too (use 1 tablespoon grated).
• ½ teaspoon salt (plus more to taste): Salt enhances all the flavors in the soup.
• Pinch red pepper flakes (optional): Adds a gentle heat that warms you from the inside.
• 1¾ pounds carrots (about 6 cups, peeled and sliced): The star ingredient! Look for bright orange carrots for best color and flavor.
• 4 cups vegetable broth: I prefer vegetable broth to keep it plant-based, but chicken works too if you’re not vegan.
• ½ cup full-fat canned coconut milk: This creates the creamy texture and adds richness. Don’t substitute light coconut milk – it won’t be as luxurious.
• Fresh parsley, chopped, for topping (optional): Adds a fresh, bright contrast to the rich soup.

How To Make Carrot Ginger Coconut Soup

1. First, I prepare the crispy chickpea topping. I preheat my oven to 400°F and line a large rimmed baking sheet with aluminum foil. In a medium bowl, I toss the drained and rinsed chickpeas with olive oil, cumin, smoked paprika, salt, and pepper until they’re well coated. Then I spread them in a single layer on the prepared baking sheet and bake for 25-30 minutes. I stir them once or twice during baking to ensure they get evenly crispy and golden brown. Once done, I set them aside to cool.
2. While the chickpeas are roasting, I start on the soup. In a large heavy-bottomed pot or Dutch oven over medium-high heat, I heat the olive oil until it shimmers. Then I add the chopped onions and cook them for 5-7 minutes, stirring often, until they become soft, translucent, and slightly golden around the edges.
3. Next, I add the minced garlic, ground turmeric, ground ginger, salt, and red pepper flakes (if I’m in the mood for a bit of heat). I stir this mixture for 1-2 minutes until the spices become fragrant – this blooms the spices and releases their flavors.
4. Then I add the sliced carrots and vegetable broth to the pot. I make sure to scrape the bottom of the pot with a wooden spoon to incorporate any bits of onion or spices that might have stuck – these bits add tons of flavor! I bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
5. I cover the pot and let it cook for 25-30 minutes, stirring occasionally. The soup is ready when the carrots are very tender and easily pierced with a fork.
6. For the smoothest soup, I blend everything until it’s completely silky. I either use an immersion blender right in the pot (which saves on cleanup), or carefully transfer the soup in batches to a regular blender (making sure not to fill it too full with hot liquid).
7. After blending, I return the soup to the pot if needed, and stir in the coconut milk until it’s fully incorporated. I taste and add more salt if needed – the right amount of salt really makes the flavors pop!
8. To serve, I ladle the soup into bowls and top each serving with a generous sprinkle of the crispy roasted chickpeas and some chopped fresh parsley if I have it on hand. The contrast between the smooth soup and crunchy chickpeas is amazing!

Variations of Carrot Ginger Coconut Soup

I like to change up this soup depending on what I have in my kitchen. Here are some tasty variations I’ve tried:

Fresh Ginger Version: Instead of ground ginger, I sometimes use 2 tablespoons of freshly grated ginger root. This gives a more intense, zingy flavor that really wakes up your taste buds.

Curried Carrot Soup: I add 1-2 teaspoons of curry powder along with the other spices for an Indian-inspired twist. The curry flavors work beautifully with the carrots and coconut.

Spicy Carrot Soup: For extra heat, I increase the red pepper flakes to ¼ teaspoon or add a diced jalapeño when sautéing the onions. The spice contrasts nicely with the sweet carrots.

Apple Carrot Soup: I add one peeled and diced apple along with the carrots. The apple adds natural sweetness and a subtle fruity note.

Roasted Carrot Version: Instead of simmering raw carrots, I toss them with olive oil and roast them at 425°F for about 25 minutes until caramelized, then add them to the soup. This deepens the flavor and brings out the carrots’ natural sweetness.

Lemongrass Addition: Sometimes I add a stalk of lemongrass (bruised and cut into 2-inch pieces) during simmering and remove it before blending. This adds a citrusy, fragrant element.

What To Serve With Carrot Ginger Coconut Soup

This soup works as a starter or main course. Here’s what I like to serve with it:

For a light meal: A simple green salad with a lemon vinaigrette balances the rich soup nicely.

For a heartier dinner: Crusty whole grain bread or naan for dipping makes the meal more filling. I sometimes spread the bread with a little garlic butter for extra flavor.

For protein: Besides the chickpea topping, you can add a dollop of Greek yogurt (non-vegan option) or serve with a quinoa salad on the side.

Garnish options: Beyond the crispy chickpeas, I sometimes add a swirl of extra coconut milk, a sprinkle of toasted pumpkin seeds, or a few drops of chili oil on top.

Tips For The Best Homemade Soup

I’ve made this soup many times, and these tips help me get the best results:

• Use fresh carrots: The fresher your carrots, the sweeter and more flavorful your soup will be. Look for firm, bright orange carrots with the greens still attached if possible.
• Don’t rush the onions: Taking time to properly cook the onions until they’re soft and slightly golden builds a strong flavor foundation.
• Bloom your spices: Cooking the spices in oil for a minute or two before adding liquid wakes up their flavors.
• Simmer, don’t boil: A gentle simmer cooks the carrots while preserving their bright flavor. Aggressive boiling can make vegetables taste bitter.
• Blend thoroughly: For the silkiest texture, blend the soup for longer than you think necessary. If using a standard blender, a full minute per batch isn’t too much.
• Make ahead: This soup actually tastes better the next day after the flavors have had time to meld. It’s a great make-ahead option.
• Balance the flavors: After adding the coconut milk, taste and adjust. You might need more salt, a squeeze of lime juice for brightness, or a pinch of sugar if your carrots weren’t very sweet.

How to Store Carrot Ginger Coconut Soup for Maximum Freshness

I store this soup properly to enjoy it for days after making it:

Refrigerator storage: Once cooled, I transfer the soup to airtight containers and refrigerate for up to 5 days. I store the crispy chickpeas separately in a paper bag or container at room temperature, as refrigerating would make them lose their crunch.

Freezer storage: This soup freezes beautifully! I let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space for expansion. It keeps well for up to 3 months. I don’t freeze the chickpea topping—it’s better to make a fresh batch when needed.

Reheating: For refrigerated soup, I reheat it gently on the stovetop over medium-low heat, stirring occasionally. For frozen soup, I thaw it overnight in the refrigerator before reheating, or use the defrost setting on my microwave. I sometimes add a splash of extra coconut milk when reheating if the soup has thickened too much.

Recipe FAQS

Can I use baby carrots instead of regular carrots?
Yes! I’ve used baby carrots when I’m short on time. You’ll need about the same weight (1¾ pounds). The flavor might be slightly less intense, but the convenience makes up for it.

Is there a substitute for coconut milk?
If you don’t like coconut or have allergies, you can use heavy cream (if not vegan) or cashew cream (blend ½ cup soaked cashews with ½ cup water until smooth). The flavor will be different but still delicious.

Can I make this in a slow cooker?
Absolutely! I sauté the onions, garlic, and spices as directed, then transfer everything to a slow cooker with the carrots and broth. I cook on low for 6-7 hours or high for 3-4 hours, then blend and add the coconut milk.

Why is my soup too thick/thin?
If your soup is too thick, add more broth or water until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few more minutes to reduce, or add a few more cooked carrots and re-blend.

Can I use fresh turmeric instead of ground?
Yes! Replace the 1½ teaspoons ground turmeric with 1 tablespoon grated fresh turmeric root. Wear gloves to avoid staining your hands yellow.

How spicy is this soup?
With just a pinch of red pepper flakes, it has very mild heat. If you’re sensitive to spice, omit the red pepper flakes entirely. If you love spicy food, increase to ¼ teaspoon or add a diced hot pepper.

Can I make this without a blender?
If you don’t have a blender, you can use a food processor, though the texture might not be as smooth. In a pinch, you could also use a potato masher for a more rustic, chunky soup.

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