Go Back
+ servings

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!
No ratings yet
Print Pin Save
Course: Appetizer
Cuisine: American
Keyword: Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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