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5 from 25 votes

Carrot and Ginger Soup with Coconut Milk

Spring Carrot and Ginger soup with coconut and lemongrass notes. A light and healthy soup for a quick lunch or to start a great meal.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Soups & Stews
Cuisine: Asian-Inspired, Comfort Food, Healthy
Diet: Gluten Free, Low Calorie, Vegan
Keyword: carrot, coconut milk, ginger, lemongrass
Season: Fall Recipes, Spring Recipes, Winter Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Nut-Free, Oil-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Intant-Pot, Meal-Prep, No bake, One-Pot, Steamed or Boiled
Ingredient Group: Vegetable Recipes
Servings: 4 Servings
Calories: 66kcal
Author: Gustavo De Obaldia
Cost: $4

Equipment

  • Medium Saucepan (affiliate link)
  • Blender (affiliate link)
  • measuring cups (affiliate link)

Ingredients

  • 1 yellow onion medium, chopped
  • 4 clove garlic smashed, stems removed
  • 4 carrots medium chopped, about two cups
  • 1 tablespoon ginger fresh, grated
  • 1 tablespoon apple cider vinegar
  • 5 cups vegetable broth
  • ½ cup coconut milk

Optional:

  • sea salt and fresh black pepper optional, omit if following a WFPB diet

Optional toppings:

  • chives
  • pepperoncino
  • shredded coconut and/or drizzle of coconut milk
Cups - Metric

Instructions

Saucepan method

  • Wash, peel, and chop your carrots coarsely.
  • Stir-fry the onions and garlic and pinch pepper and cook until golden, occasionally stirring for about 5 minutes. Add the carrots, garlic, ginger, lemongrass (optional), and apple cider vinegar, and then add 5 cups of broth. Reduce the heat to a simmer and cook until the carrots are soft, about 30 minutes.
  • Blend. Let cool slightly, transfer to a blender, add the coconut milk, and blend until smooth (about 1 minute). Taste and adjust salt and pepper, or even ginger, if you want it to be more gingery).
  • Serve with a drizzle of coconut milk, if desired.

Instant Pot Method

  • Stir-fry the onions, garlic, ginger, apple cider vinegar, and carrots in the instant pot using the stir-fry mode.
  • Add vegetable broth and close the lid. Set to pressure cook at high (204 C, 400 F) for 15 minutes. De-pressurize.
  • Blend. Let cool slightly, transfer to a blender, add the coconut milk, and blend until smooth (about 1 minute). Taste and adjust salt and pepper, or even ginger, if you want it to be more gingery).

Video