This vegan soup is full of flavors with carrots, ginger, garlic, coconut milk, and green curry paste. It's very lightly spiced to allow the carrot, ginger, curry and coconut flavors to shine.
Most of the work in making this soup is prepping the veggies. Since the soup is puréed, you can speed up the prep work a few ways.
by Susan Pridmore
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Carrots grow best in cool weather and are at their best in late fall and early spring, depending on where you live. When I see a bunch at the grocery that looks super fresh, I snatch them up and know that carrots will be on the dinner table that night.
I love to make this soup and this sweet potato and carrot soup and go back and forth between them during soup season. This soup with ginger, coconut, and green curry paste has an Asian flavor, whereas the sweet potato carrot soup is creamy and silky deliciousness.
🛒 How to choose the best carrots
- Always choose carrots that are bundled together with their green leafy tops still intact. The greens should be brightly colored and fresh. Ignore ones with wilted tops.
- When you get the carrots home, slice off the green tops before storing them in the refrigerator. Carrots lose a lot of their moisture through their greens.
- The carrots should be firm, bright orange in color, and not have any splits or cracks. Dull-looking carrots with cracks are drying out and will not have as much flavor.
- Smaller carrots tend to be sweeter and more tender. They'll also typically cook faster.
❤️ Why you'll love this recipe
- Flavor. This soup is full of delicate Asian flavors that are perfectly balanced.
- Simple ingredients. You'll likely have most of the ingredients in your pantry.
- Vegan. This is one of my creamy soups without any cream. Instead, it uses full fat coconut milk.
- Make ahead friendly. The flavors are even better the next day.
- Portable. Take a jar of it on the go to eat at work for lunch.
- Perfect starter. Since the soup is puréed, it is a great starter soup in a small bowl for a dinner party.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.
For all of the ingredients, measurements, and directions for this carrot soup recipe, go to the Recipe Card at the bottom of this post.
- Fresh carrots - see the above section on How To Choose the Best Carrots.
- Celery
- Yellow onion
- Fresh ginger
- Garlic
- Vegetable broth - I recommend a homemade vegetable broth. I also often use Better Than Bouillon - Roasted Vegetable Paste if I don't have homemade vegetable stock on hand.
- Russet Potato - or Yukon gold potatoes.
- Brown sugar - you can easily make your own brown sugar if you don't have any.
- Coconut milk - I use full fat coconut milk for a creamy soup without the cream.
- Green curry paste - there is a fairly wide range of green curry pastes. I prefer Thai Green Curry Paste.
- Lime juice - this soup needs a touch of acid at the end, so don't forget this.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Chef's knife
- Dutch oven or other heavy-bottomed pot suitable for making soup
- Wooden spoon
- High-speed blender, food processor, or immersion blender
📝 Instructions Overview
Detailed instructions for making this Coconut Carrot Ginger Soup are in the recipe card below, but here's an overview!
Step 1
Sauté. Prep the carrots, celery, onion, ginger, and garlic and sauté them until slightly softened in a soup pot. While they cook, peel and dice the potato.
Step 2
Simmer. Add the vegetable stock and simmer until the veggies are mostly softened. Add the potato, and simmer until tender.
Step 3
Purée. Purée the soup in a high powered blender or food processor. If you have an immersion blender, this saves you from transferring the soup in batches to a blender or processor.
Step 4
Finish. Stir in the remaining ingredients and correct for any seasoning preferences.
⏰ Veggie Prep Tips to Save Time
- Purchase raw carrots, celery and onion already chopped. Many grocery stores have this available in cartons in their produce department.
- Use frozen sliced carrots.
- Once the carrots are peeled, chop them into large pieces and use a chopper to break them down. They'll be puréed, so it's not important that they all be the same size of dice. Do the same with the onion.
💡Ideas for Possible Variations
- Preheat the oven to 400˚F and line a baking sheet with parchment paper. Peel and coarsely chop the carrots and onion and arrange on the prepared baking sheet. Roast for 20 minutes. Sauté the celery, ginger, and garlic according to the directions. Add the roasted carrots and onion with the vegetable broth and follow the remaining instructions to make a roasted carrot soup.
- Eliminate the green curry paste for a cleaner carrot flavor.
- Add dried red pepper flakes or red curry paste for added heat.
🧊 Storage Tips
This Carrot Ginger Coconut Soup keeps well in both the refrigerator and freezer.
- Store in an air-tight container in the refrigerator for 4 - 5 days.
- Freeze in a freezer-safe container for up to 2 months.
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Vegan Carrot Coconut and Ginger Soup with Green Curry
Equipment
- Chef's knife
- Dutch oven or other heavy-bottomed pot
- Wooden spoon
- High-powered blender or food processor
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 pound carrots peeled and sliced into ⅛" thick disks
- 3 stalks celery chopped
- 1 medium medium yellow onion chopped
- 4 teaspoons fresh ginger peeled, finely chopped
- 3 large garlic cloves, minced
- 1 teaspoon kosher salt
- 4 cups vegetable broth
- 1 ⅓ cups russet potatoes peeled, chopped
- 1 tablespoon brown sugar packed
- ½ cup coconut milk
- 2 tablespoons Thai green curry paste
- 1 tablespoon lime juice
Instructions
- Heat the olive oil in a large pot, such as a Dutch oven, over medium heat. Add the carrots, celery, onion, ginger, garlic, and salt, and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
- Pour in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until everything is tender.
- Pour the soup into a blender (in batches if necessary) and puree until completely smooth.
- Pour back into the pot and stir in the brown sugar, coconut milk, green curry paste, and lime juice. Rewarm if necessary. Correct for any seasoning. Serve warm.
cheri
HI Susan, love that you added green curry to your soup, gorgeous color!
Choc Chip Uru
Ginger and carrots are such good friends in the kitchen 😛
Beautiful colour for a delicious soup!
Cheers
Choc Chip Uru
Kelly - A Side of Sweet
What a gorgeous soup! I love carrot soup -so healthy AND delicious!
Maureen
I love that my Ninja comes with two different size containers. This soup is the hero though!
Suzanne
I need to make this soup, not just because it sounds so delicious but I need it for health reasons. I got the motherland of carrots in a CSA box and am learning to eat cooked carrots, I'm trying but I think soup would be just what I would love.
Norma Chang
This soup is definitely cold weather comfort food and a cheerful soup for dreary days.
Question: do you remove the orange seeds before adding the peeled halves to the blender?
Rita
I may try your soup with butternut squash!
Andy Bland
Mmmm. That soup sure could beat cold weather.
Oui, Chef
The beet incident, huh? I hear a great story there!
Cindy
So much incredible flavor!
Susan Pridmore
Totally!! Thank you so much!