Pin it
My velvety carrot soup with ginger and coconut milk truly warms the soul. This dish came to life in my kitchen one freezing winter day and has since become my family's number one favorite. The blend of flavors isn't just incredibly tasty—it also gives our immune system a nice boost.
Why this soup wins my heart
I whip this up weekly in my kitchen. The vitamins from carrots, warming ginger, and smooth coconut milk create pure comfort in your bowl. It's nutritious, yummy and couldn't be easier to make.
What you'll need for the soup
- Carrots: 700 g juicy ones from my go-to organic shop.
- Onion: 1 big one, the foundation of any good soup.
- Ginger: 20 g freshly grated for that cozy warmth.
- Garlic: 2 cloves to add some depth.
- Orange juice: 100 ml freshly squeezed for brightness.
- Coconut milk: 400 ml to make everything wonderfully smooth.
- Vegetable stock: 500 ml, homemade tastes best of course.
- Spices: Salt, pepper, curry and a bit of chili to taste.
- Oil: 2 tablespoons for sautéing.
Your simple step-by-step guide
- Prep your veggies
- I start by peeling carrots and slicing them up. I get the onion, ginger and garlic ready too. This makes the actual cooking so much smoother later on.
- Create your base
- I heat oil in my favorite pot. The onions, garlic and ginger go in until they smell amazing throughout the kitchen.
- Add those carrots
- Now the carrots join the party. I quickly stir-fry them then pour in the stock. This really brings out the flavor.
- Let it simmer patiently
- I let everything bubble gently for about 20 minutes. I check with a fork to make sure the carrots are nice and soft.
- Blend until smooth
- Using my hand blender, I turn everything into silk. Then in goes the orange juice and coconut milk—pure heaven.
- Final touches
- Now I season to taste with salt, pepper, curry and a tiny bit of chili. One quick boil and we're done.
My secret weapon: ginger
Ginger's my top trick for this soup. It warms you from inside, boosts your immunity, and gives the soup that special kick everybody loves.
Coconut milk magic
Coconut milk transforms a simple soup into a creamy dream. It brings this wonderful exotic touch that pairs so perfectly with carrots.
Orange juice for brightness
A splash of orange juice is my little extra touch. It highlights the natural sweetness in carrots and brings a bit of sunshine to your bowl.
My favorite twists
Sometimes I jazz it up with sweet potatoes or pumpkin. A sprinkle of fresh cilantro and toasted coconut flakes on top turns it into something special enough for guests.
Make ahead and enjoy
I often cook this soup in big batches. It keeps nicely in the fridge for three days. When frozen, it becomes my go-to meal for hectic days.
Great for midweek meals
This soup saves me on busy days. I cook a huge pot on weekends and always have something healthy ready during the week.
Pin it
Feast for the eyes
When serving, I love to scatter toasted pumpkin seeds on top. A swirl of coconut milk and fresh herbs make the soup look as good as it tastes.
My comfort soup
When the wind howls outside, this soup becomes my soul soother. It warms me up inside and always brings a smile to my face.
The secret to extra creaminess
Years of making this taught me that my blender is my best friend. The longer I blend, the silkier the soup gets. A bit of patience really pays off here.
Season by feel
In my kitchen, everyone gets to decide how spicy they want it. Sometimes I throw in fresh chili peppers, sometimes I keep it mild. The soup always tastes great.
Light yet filling
This soup proves healthy food doesn't need to be complicated. It fills you up without weighing you down and packs loads of good nutrients.
Zero waste approach
I use carrot peels and veggie scraps to make fresh stock. This makes the soup taste even richer and I feel good about cutting down on waste.
Kid-friendly and delicious
My kids absolutely love this soup. I adjust the spiciness for them and sometimes we draw funny faces on top with coconut milk swirls.
Fresh herbs are essential
Cilantro and chives grow on my kitchen windowsill. A few fresh leaves scattered over the soup take the flavor to a whole new level.
The strainer trick
For guests, I strain the soup one extra time. This makes it incredibly velvety and elegant. A small effort that makes a big difference in taste.
Exploring new flavors
Sometimes I top it with roasted cashews or add a hint of cinnamon. This soup works like a canvas for creative ideas.
Pin it
Asian-inspired touches
My pantry always has lemongrass and lime leaves. They give the soup that special Asian flair I really enjoy.
A treat for all senses
The bright orange color of this soup makes me happy every time. The aroma of ginger and coconut milk turns my kitchen into a cozy haven.
My go-to appetizer
At dinner parties, I serve small cups of this soup as a starter. It gets everyone curious for more and always surprises my guests.
Winter warmth
On gray, rainy days, this soup brings sunshine to my table. It warms body and soul and chases away any winter blues from my kitchen.
100% plant-based goodness
When I started cooking more plant-based meals, this soup became my favorite. It's naturally vegan and so creamy nobody misses cream or butter.
Quick kitchen magic
After a long workday, this soup comes together in just 30 minutes. I know the few steps by heart now and can make it almost in my sleep.
Adjustable quantities
The beauty of this recipe? It's super easy to scale up or down. Whether for a cozy evening for two or a big family gathering, the amounts can be quickly adjusted.
Local and seasonal
I find the best carrots at our weekly farmers market. Chatting with the farmers, I always learn when carrots are at their sweetest.
Fun serving ideas
For guests, I sometimes hollow out small bread rolls and serve the soup inside. It looks fantastic and tastes amazing as the bread soaks up the soup.
Pin it
Sharing the goodness
What I love most is when everyone gathers around my kitchen table to enjoy this soup together. It brings people closer and warms both heart and soul.
Frequently Asked Questions
- → Wie scharf schmeckt die Suppe?
- Die Schärfe hängt von Ingwer und Chili ab. Beginne mit wenig und würze nach deinem Geschmack nach.
- → Kann ich die Suppe vorab zubereiten?
- Die Suppe lässt sich prima erwärmen und sogar einfrieren. Nach einem Tag schmeckt sie noch aromatischer.
- → Wie mache ich die Suppe extra cremig?
- Weniger Brühe oder mehr Kokosmilch hilft. Du kannst auch Sahne oder Crème fraîche untermischen.
- → Welche Karotten sollte ich nehmen?
- Junge, knackige Karotten sind am aromatischsten. Bio-Karotten bringen oft einen intensiveren Geschmack.
- → Kann ich frischen Ingwer ersetzen?
- Frischer Ingwer ist besser. Wenn du Pulver nutzt, nimm etwa nur ein Drittel der Menge.