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