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+ servings
Bowl of carrot ginger soup with a coconut milk swirl
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5 from 1 vote

Caribbean Carrot Ginger Soup

A simple, nutritious and comforting vegan carrot soup.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, caribbean
Servings: 6 people
Author: Jessica

Ingredients

  • lbs carrot peeled and cut into small chunks
  • 1 large sweet onion roughly chopped
  • 2 inches fresh ginger about 3 tablespoons roughly chopped
  • 3-3½ cups vegetable broth
  • 3 tbsp butter
  • 2 tbsp olive oil
  • ½ cup full fat coconut milk
  • salt & white pepper to taste
  • Garnishes –microgreens chives, sliced almonds or even chia seeds.

Instructions

  • Heat butter and olive oil over medium heat in a dutch oven. Add in onions and cook for 5-6 minutes till translucent.
  • Add in ginger and carrots and cook for another 1-2 minutes.
  • Pour in 3 cups of the vegetable broth and add a pinch or two of salt. Simmer for 20-30 minutes until carrots are very tender.
  • Use an immersion blender to puree or remove from heat, let cool and transfer to regular blender. Puree until smooth and creamy.
  • Return to heat and add any additional broth for consistency if needed. It should be pretty thick. Check for seasoning and add salt & pepper to taste.
  • Ladle into bowls and swirl 2-3 tablespoons of coconut milk into bowls. Garnish and serve.

Notes

Canned coconut milk can be pretty chunky. I put it in a mason jar and shake it till its incorporated and smooth before I swirl it into the soup. Then I can store it in the mason jar in the fridge for a few days and use it for smoothies or other recipes.