Smooth Carrot and Ginger Soup with Coconut Milk

Name: Smooth Carrot and Ginger Soup with Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: About 3 servings
Cuisine: International
Ingredients: 4 medium carrots, chopped; 1 medium onion, diced; 2 tbsp vegetable oil; 1 cup chicken or vegetable broth; 1–2 tsp fresh grated ginger; 0.5 cup coconut milk; to taste salt and black pepper

A smooth carrot and onion soup with ginger, broth and a coconut-milk finish.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes About 3 servings

Jump to Recipe

The source’s smaller carrot-ginger soup uses just four medium carrots and one cup of broth, not a large litre of stock. Onion and grated ginger soften in a little vegetable oil before the carrots go in. Simmer the vegetables until a fork slips easily into a carrot piece. Blend carefully, venting the lid if using a countertop blender, and stir in the measured half-cup of coconut milk at the end. That gives the soup a round, gently sweet finish without dairy cream. Check the thickness after blending; a splash of water is enough if it needs loosening. Season to taste and serve hot with herbs.

Recipe card

Smooth Carrot and Ginger Soup with Coconut Milk

Prep 15 minCook 25 minTotal 40 minYield About 3 servings

Equipment: Saucepan, blender, ladle

Ingredients

4 medium carrots, chopped 1 medium onion, diced 2 tbsp vegetable oil 1 cup chicken or vegetable broth 1–2 tsp fresh grated ginger 0.5 cup coconut milk to taste salt and black pepper

Instructions

Chop
Dice onion and cut carrots into even pieces.
Soften
Cook onion in oil until translucent; add carrot and grated ginger briefly.
Simmer
Add broth and simmer 15–20 minutes until carrots are completely tender.
Blend
Blend smooth carefully, venting hot blender lids; stir in coconut milk.
Season
Taste, loosen with a splash of water if needed and serve warm.

How to tell when it is ready

Carrots blend completely smooth without hard pieces.

Tips

Cut carrot pieces similar size.
Start with one teaspoon of ginger.
Blend in batches if using a small jug.
Add coconut milk after blending.

Serving suggestions

Add chopped parsley.
Offer with crusty bread.
Sprinkle toasted seeds.
Serve with a cucumber salad.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 3 days.

Food safety

Vent the blender when processing hot soup to prevent pressure buildup.

Frequently asked questions

Can I make it vegetarian?

Yes. Choose vegetable broth, as the source allows.

How should I store carrot-ginger soup with coconut milk?

Refrigerate covered up to 3 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.