Creamy Carrot-Ginger Soup with Coconut Whip – A Vibrant, Immune-Boosting Delight!

This velvety Carrot-Ginger Soup with Coconut Whip is a bowl of sunshine, blending sweet carrots, spicy ginger, and creamy coconut into a comforting, nutrient-packed dish. Inspired by Asian and tropical flavors, this soup is naturally vegan, gluten-free, and rich in vitamins A and C. The coconut whip adds a luxurious finish, making it perfect for cozy nights or impressing guests. Whether you’re fighting a cold or just craving something wholesome, this recipe delivers warmth and vibrancy in every spoonful.

Why This Recipe Works

Simple, Wholesome Ingredients: With just 10 main ingredients (mostly pantry staples), this soup is accessible yet flavorful. Carrots, ginger, and coconut milk create a harmonious balance of sweet, spicy, and creamy.

Quick and Easy: Ready in under 40 minutes, it’s a fuss-free recipe that feels gourmet. Roasting the carrots deepens their flavor, while a blender does the heavy lifting for a silky texture.

Customizable: Adjust the ginger for more heat, swap coconut milk for almond milk, or add a pinch of curry powder for extra depth. It’s versatile to suit your taste!

What’s In Carrot-Ginger Soup with Coconut Whip?

• Carrots: The star, packed with beta-carotene for a sweet, earthy base.
• Fresh Ginger: Adds a zesty, immune-boosting kick.
• Coconut Milk: Creates richness and dairy-free creaminess.
• Onion & Garlic: Aromatic depth for the soup base.
• Vegetable Broth: Enhances umami without overpowering.
• Turmeric: A golden hue and anti-inflammatory boost.
• Lime Juice: Brightens the flavors.
• Coconut Whip: A fluffy, tropical garnish (made from chilled coconut cream).

How To Make Carrot-Ginger Soup with Coconut Whip

This soup comes together in three easy steps: roast, blend, and garnish. Here’s the breakdown:

Step 1: Roast the Carrots

1. Preheat oven to 400°F (200°C). Toss chopped carrots with oil, salt, and pepper on a baking sheet.
2. Roast for 25 minutes until tender and slightly caramelized.

Step 2: Sauté Aromatics

1. In a pot, sauté onion, garlic, and ginger in oil until fragrant (3-4 minutes).
2. Add turmeric and cook for 1 minute to release its aroma.

Step 3: Blend and Simmer

1. Add roasted carrots and broth to the pot. Bring to a boil, then simmer for 5 minutes.
2. Use an immersion blender (or countertop blender) to purée until smooth. Stir in coconut milk and lime juice.

Step 4: Garnish and Serve

1. Whip chilled coconut cream with a pinch of sugar until fluffy.
2. Ladle soup into bowls, top with coconut whip, and sprinkle with cilantro or toasted coconut.

Sides for Carrot-Ginger Soup

• Crusty Sourdough: Perfect for dipping.
• Quinoa Salad: Adds protein and texture.
• Spring Rolls: A light, crunchy contrast.
• Kale Chips: For a healthy crunch.

Recipe FAQ’s

Can I Use Pre-Shredded Carrots?

Yes, but roasting whole carrots yields deeper flavor. If using pre-shredded, sauté them directly with the aromatics.

How Do I Store Leftovers?

Store soup (without coconut whip) in the fridge for up to 4 days or freeze for 3 months. Reheat gently to avoid separating.

Is There a Nut-Free Version?

Omit the coconut whip and use oat milk instead of coconut milk for a nut-free alternative.

Other Recipes To Try

• Turmeric Mango Smoothie: Tropical and anti-inflammatory.
• Roasted Parsnip-Pear Soup: Unusual and subtly sweet.
• Thai Pumpkin Curry: Creamy with a spicy kick.
• Carrot & Cardamom Soup: Fragrant and vibrant with a hint of spice.
• Beetroot & Orange Soup: A striking, citrusy twist on root vegetables.
• Golden Beet Gazpacho: A chilled, vibrant twist.

Creamy Carrot-Ginger Soup with Coconut Whip

A vibrant, velvety soup that’s equal parts nourishing and indulgent. Sweet carrots meet spicy ginger, swirled with coconut whip for a touch of tropical luxury. Vegan, gluten-free, and ready in 40 minutes!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 220kcal

Ingredients

For the Soup:

• 2 lbs 900g carrots, peeled and chopped
• 1 tbsp olive oil
• 1 onion diced
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated
• ½ tsp turmeric
• 4 cups vegetable broth
• 1 can 14 oz coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste

For the Coconut Whip:

• 1 can 14 oz full-fat coconut cream, chilled overnight
• 1 tsp maple syrup optional

Instructions

• Roast Carrots: Toss carrots with oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
• Sauté Aromatics: In a pot, cook onion, garlic, and ginger until soft. Add turmeric.
• Blend: Add carrots and broth. Simmer, then purée until smooth. Stir in coconut milk and lime juice.
• Whip Coconut Cream: Scoop solidified coconut cream from the can (discard liquid). Whip with maple syrup until fluffy.
• Serve: Top soup with coconut whip and garnish as desired.

Notes

• For Extra Creaminess: Blend in ¼ cup cashews with the soup.
• Spice It Up: Add a pinch of cayenne or red pepper flakes.
• Make Ahead: Soup tastes better the next day; store without garnish.
• No Coconut Cream? Use Greek yogurt (non-vegan) or skip the whip.
• Freezing: Freeze soup (without whip) for up to 3 months.

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Sodium: 600mg | Fiber: 5g | Sugar: 9g

Enjoy this vibrant soup! Share your creations with #CarrotGingerMagic.