This vibrant Carrot Ginger Coconut Soup is a cozy, nutrient-packed meal that’s perfect for any day of the week.
Rich in plant-based protein from chickpeas, loaded with fiber from carrots, and infused with healthy fats from coconut milk, it’s both satisfying and nourishing.
Quick to make and easy to prep, it’s ideal for simple weeknight dinners or meal prep.
Carrot Ginger Coconut Soup
Equipment
- 1 large rimmed baking sheet
- Aluminum foil, enough to line the baking sheet
- 1 Medium mixing bowl
- 1 large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Blender or Immersion Blender
- Measuring Spoons and Cups
- Knife and cutting board
Ingredients
For the Roasted Chickpeas:
- 15 ounces 1 ½–2 cups chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about 1 cup)
- 2 cloves garlic minced
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon salt plus more to taste
- Pinch of red pepper flakes optional
- 1 ¾ pounds carrots peeled and sliced (about 6 cups)
- 4 cups vegetable broth
- ½ cup canned full-fat coconut milk
- Fresh parsley chopped, for garnish (optional)
Instructions
- Preheat Oven for Roasting: Begin by setting your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil to prevent sticking and make cleanup easier. Preheating ensures that your chickpeas will roast evenly and achieve a crisp, golden exterior.
- Prepare Chickpeas for Roasting: Drain and rinse 15 ounces (about 1 ½–2 cups) of canned chickpeas under cold water. Pat them dry thoroughly using a clean kitchen towel or paper towels. Removing excess moisture is key to getting a crispy texture when roasting.
- Season Chickpeas: Place the dried chickpeas in a medium mixing bowl. Add 1 tablespoon olive oil, 1 teaspoon ground cumin, ¼ teaspoon smoked paprika, and salt and black pepper to taste. Toss thoroughly until every chickpea is evenly coated with oil and spices. This ensures maximum flavor and a beautiful golden color when baked.
- Roast Chickpeas Until Crispy: Spread the seasoned chickpeas in a single layer on the foil-lined baking sheet. Avoid overcrowding, as this will prevent them from crisping properly. Roast in the preheated oven for 25–30 minutes, stirring once or twice halfway through to ensure even browning. The chickpeas are ready when they are golden brown and crunchy on the outside. Remove from the oven and allow them to cool while you prepare the soup base.
- Heat Oil in a Large Pot: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. A heavy-bottomed pot distributes heat evenly, preventing your aromatics from burning while cooking.
- Sauté Onions Until Golden: Add 1 small chopped yellow onion (about 1 cup) to the heated oil. Stir frequently and cook for 5–7 minutes, until the onions are soft, translucent, and slightly golden at the edges. This caramelization adds natural sweetness and depth to your soup.
- Add Aromatic Spices: Stir in 2 minced garlic cloves, 1 ½ teaspoons ground turmeric, 1 teaspoon ground ginger, ½ teaspoon salt, and a pinch of red pepper flakes if desired. Cook for 1–2 minutes, stirring constantly, until the spices are fragrant. This step releases the essential oils from the spices, creating a warm, flavorful base.
- Incorporate Carrots and Broth: Add 1 ¾ pounds of peeled and sliced carrots (approximately 6 cups) to the pot. Pour in 4 cups of vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. These bits, called fond, add an extra layer of flavor to the soup.
- Simmer Until Carrots Are Tender: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Simmer for 25–30 minutes, stirring occasionally, until the carrots are very tender and easily pierced with a fork. This slow cooking ensures a naturally sweet and creamy carrot flavor.
- Blend Soup to Smoothness: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a regular blender, blending each portion carefully. For an ultra-creamy texture, ensure there are no chunks remaining.
- Add Coconut Milk: Stir in ½ cup of full-fat canned coconut milk. Taste the soup and adjust seasoning with additional salt if needed. The coconut milk adds richness, a subtle sweetness, and a creamy consistency without dairy.
- Plate and Garnish: Ladle the soup into serving bowls. Sprinkle the roasted chickpeas on top for a satisfying crunch. Finish with a sprinkle of chopped fresh parsley if desired, adding color and a fresh herbal note to the dish.
- Serve and Enjoy: Serve immediately while warm. This soup pairs beautifully with crusty bread or a light salad. It’s perfect for meal prep as it reheats well, maintaining both its creamy texture and vibrant flavor.
Notes
- For extra flavor, roast the chickpeas with a pinch of garlic powder or smoked paprika.
- Use fresh, firm carrots for a naturally sweet soup; baby carrots work well if peeled first.
- Coconut milk can be full-fat or light depending on your preference, though full-fat yields the creamiest texture.
- Turmeric and ginger can be adjusted to taste; more ginger gives a sharper warmth, while more turmeric adds earthiness.
- This soup reheats beautifully and can also be frozen for up to three months.
Chef’s Secrets: Elevating Flavor And Texture
The secret to a deeply flavorful carrot ginger coconut soup lies in layering.
Start by slowly caramelizing onions until golden brown; this releases natural sweetness that balances the spices.
Toasting garlic, turmeric, and ginger briefly unlocks their essential oils, giving the soup a vibrant aroma.
Roasting the chickpeas separately ensures they stay crisp, adding a satisfying textural contrast to the creamy base.
For a smoother soup, blend in small batches and scrape the pot to incorporate the fond left behind from sautéing.
Serving Suggestions: Creative Meal Pairings
This soup is versatile and pairs beautifully with a variety of accompaniments.
Serve it with warm, crusty bread or a slice of garlic naan for a comforting meal.
A light green salad or a simple quinoa side adds extra nutrition and texture.
For a more indulgent touch, drizzle with coconut cream or sprinkle toasted sesame seeds on top.
Garnishing with fresh herbs such as parsley, cilantro, or chives brightens the flavor and elevates the presentation, making it perfect for family dinners or entertaining guests.
Storage Tips: Keep Soup Fresh Longer
Allow the soup to cool to room temperature before storing to preserve flavor and texture.
Refrigerate in an airtight container for up to four days.
If freezing, portion into individual containers, leaving a small space at the top for expansion, and store for up to three months.
Reheat gently on the stove over medium-low heat, stirring occasionally, and add a splash of broth or coconut milk if the soup has thickened.
Store roasted chickpeas separately to maintain their crunch; add them just before serving.
Frequently Asked Questions
1. Can I make this soup without coconut milk?
Yes! You can substitute coconut milk with unsweetened almond milk or cashew cream for a lighter version, though the soup will be less rich and slightly less creamy.
2. Are canned chickpeas necessary, or can I use dried ones?
Canned chickpeas are convenient and quick, but dried chickpeas can be used if soaked overnight and cooked until tender. Adjust roasting time as needed, since freshly cooked chickpeas may be softer.
3. Can I adjust the spice level?
Absolutely. Reduce or omit red pepper flakes for a milder soup, or add a pinch of cayenne for more heat. You can also adjust ginger and turmeric to suit your taste.
4. Is this soup suitable for meal prep?
Yes! It keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. Store toppings separately to maintain texture.
5. Can I add other vegetables to this soup?
Certainly! Sweet potatoes, butternut squash, or parsnips blend well with carrots and enhance sweetness and nutrition. Add them at the same stage as the carrots and adjust cooking time until tender.
