5 ratings

Carrot and Ginger Soup with Coconut Milk


Carrot and Ginger Soup

This soup is comforting and wintery while also having a bit of zest and spice just to keep it interesting. The addition of coconut milk to this classic soup adds a light creaminess. It's one of the simplest soups to make, yet is an easy crowd-pleaser.

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Can be made ahead and re-heated.


  • 1/4 cup olive oil
  • 1 ounce large vidalia onion, diced
  • 2 tablespoons ginger, grated
  • Pinch of salt
  • 6 cups chicken or vegetable stock
  • 2 pounds carrots, chopped
  • One ounce 13 1/2-ounce coconut milk


Combine the first 4 ingredients in a pot and let simmer for 5 minutes until the onions begin to brown. Add the stock, carrots, and coconut milk and bring to a boil. Reduce heat and let simmer for 20 minutes. Blend fully with an immersion blender or transferring to a food processor in batches, and warming again as needed.