Creamy Vegan Carrot Ginger Soup with Coconut Milk
Gingery, coconutty, creamy goodness! This recipe for Vegan Carrot Ginger Soup is fantastic. Full of depth with a lot of flavor and simple to make. It works well as a starter before the main entree or main dish when served with bread.
Servings: 4 starter / 2 main
Ingredients
- 1 lb carrots, peeled and chopped (about 3 cups)
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 2 tablespoon ginger, finely chopped
- 1 medium onion, diced (about 2 cups)
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne (more if desired)
- 2 cups vegetable stock
- 13.5 oz can of coconut milk
- Salt to taste
- Cilantro, chopped
- 1 lime, cut into wedges
- Vegan yogurt (optional)
Instructions
- Put the coconut oil into a 3qt or larger pot along with the garlic and ginger. Turn the heat on to medium and cook for about 2 minutes. It should begin to smell fragrant.
- Add the diced onions with a sprinkle of salt and cook for another 1-2 minutes until the onions begin to turn translucent.
- Add the carrots, cayenne, ground coriander, and saute for another minute.
- Add the vegetable stock and bring to a boil. Then turn down the heat to a medium simmer and cook for about 20 minutes or until the carrots are done. They need to be soft enough to puree.
- When the carrots are done add the mixture to a blender and puree. You can also use a food processor, but this may mean doing it in two batches. Be careful when blending as the mixture is quite hot. You may even want to allow it to cool for just a few minutes before pureeing.
- Now add the coconut milk to the blender and puree again until completely smooth.
- Once the soup is completely pureed strain it back into the pot using a fine mesh strainer. Straining it will help remove any stringy bits of ginger. If you don't have a fine mesh strainer you can use a colander.
- Begin rewarming the soup on medium-low. At this point, if the soup is too thin cook it for a few minutes to thicken up and if the soup is too thick add a little more vegetable stock. Soup is typically thicker than water, but thinner than stew. Yet, you can make your soup as thick or thin as you prefer.
- Once you get your desired consistency, taste for salt and season to taste. I added ½ teaspoon salt. This is based on the type of salt I was using. Start with ¼ teaspoon and go from there based on your taste and salt type. If the soup is bland it needs salt. The key is to stop right before you can taste salt. You just want to season the soup enough to fully bring out the flavors.
- Serve topped with cilantro and fresh lime wedges. Just squeeze the lime right over the soup and stir. About 1-2 wedges per serving. Start with one. You can also add some vegan yogurt to make it extra special like shown in the post pictures!
- Leftovers will keep for about a week. You can also freeze the soup for up to 4 months.
Nutrition
Calories: 185kcal | Carbohydrates: 21.3g | Protein: 2.4g | Fat: 10.8g | Sodium: 590mg | Potassium: 544mg | Fiber: 5.4g | Sugar: 9.1g | Calcium: 71mg | Iron: 2mg
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