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carrot ginger soup garnished with coconut cream, coriander leaves, and chili flakes served in a white bowl with some garlic bread on the side 

Carrot Ginger Soup

This delicious ginger carrot soup is made with fresh sweet carrots balanced with a kick of ginger and creamy coconut milk. Perfect to be enjoyed in every season.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 people
Calories 211kcal


  • 4 cups peeled and roughly chopped carrots
  • 1 onion roughly chopped
  • 2 tbsp grated ginger
  • 1 teaspoon grated garlic
  • 1 cup coconut milk
  • 1 cube vegetable bouillon
  • 1 teaspoon ground black pepper adjust as per taste
  • 1/4 teaspoon turmeric powder
  • Salt as per taste
  • 1 tbsp olive oil
  • 3 cups water adjust to get the desired consistency


  • Heat oil in a pot and add chopped onion. Saute till it becomes translucent.
  • Add ginger, garlic, and saute for a few seconds.
  • Next, add bouillon cube and carrots. Saute for about a minute.
  • Add water, salt, pepper, and turmeric. Mix and cover the pan. Cook for around 25 minutes or until the carrots are cooked and turn soft.
  • Once the carrots are cooked, blend the soup with a hand blender.
  • Add coconut milk, mix, and cook for another 5 minutes. Check and adjust the seasoning and then switch off the gas.
  • Garnish with coconut milk, chili flakes, and chopped cilantro. Serve hot or warm.


  • Instead of using bouillon cube and water, you can also use vegetable stock. 
  • If you don't like the taste of coconut milk, you can also use any other plant based milk but  in that case reduce the quantity of water . Non-vegan may use cream too.
  • To fasten the process, cut the carrots into small pieces. They will get cooked faster.


Calories: 211kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Sodium: 107mg | Potassium: 589mg | Fiber: 4g | Sugar: 7g | Vitamin A: 21384IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 2mg