This vibrant Carrot Ginger Coconut Soup is a creamy, plant-based delight that warms you from the inside out.
Packed with fiber-rich carrots and protein-filled roasted chickpeas, it provides a nourishing boost while keeping saturated fats low.
Quick, easy, and perfect for meal prep, this comforting soup delivers wholesome flavors and healthy fats from coconut milk in every satisfying bowl.
Creamy Carrot Ginger Coconut Soup
Equipment
- 1 large rimmed baking sheet
- 1 Medium mixing bowl
- 1 large heavy-bottomed pot or Dutch oven
- 1 wooden spoon
- 1 immersion blender or standard blender
Ingredients
For the Roasted Chickpeas:
- 15 oz 1 ½–2 cups chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- Salt and black pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 small yellow onion about 1 cup, chopped
- 2 cloves garlic minced
- 1 ½ tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp salt plus more to taste
- Pinch of red pepper flakes optional
- 1 ¾ lb carrots about 6 cups, peeled and sliced
- 4 cups vegetable broth
- ½ cup canned full-fat coconut milk
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare Oven and Chickpeas: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil for easy cleanup. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel to remove excess moisture. Place the chickpeas in a medium mixing bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of ground cumin, ¼ teaspoon smoked paprika, and salt and black pepper to taste. Toss well until the chickpeas are evenly coated with oil and spices. Spread the chickpeas in a single layer on the prepared baking sheet, making sure they are not overcrowded, which helps them crisp evenly during roasting. Bake for 25–30 minutes, stirring once or twice halfway through, until the chickpeas are golden, crunchy, and fragrant. Once baked, remove them from the oven and set aside to cool while you prepare the soup.
- Sauté Aromatics for Soup Base: Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the chopped yellow onion. Cook the onion for 5–7 minutes, stirring frequently, until it becomes soft, translucent, and lightly golden along the edges. This step is crucial for developing a rich, savory base for the soup. Add the minced garlic, ground turmeric, ground ginger, ½ teaspoon salt, and a pinch of red pepper flakes if you like a hint of warmth. Stir constantly for 1–2 minutes until the garlic becomes fragrant and the spices bloom, releasing their deep, aromatic flavors.
- Add Carrots and Broth: Once the aromatics are fragrant, add the peeled and sliced carrots to the pot. Pour in 4 cups of vegetable broth, making sure the liquid covers the carrots completely. Use a wooden spoon to gently scrape up any browned bits stuck to the bottom of the pot, as these add extra flavor to the soup. Stir everything together thoroughly so that the carrots are evenly submerged in the spiced broth mixture.
- Simmer Soup Until Carrots Are Tender: Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot with a lid and allow the soup to cook for 25–30 minutes. Stir occasionally to ensure even cooking and prevent the carrots from sticking to the bottom of the pot. Check for tenderness by piercing the carrots with a fork; they should be soft and easily mashable when ready.
- Blend Soup to Smooth Creaminess: Once the carrots are fully cooked and tender, remove the pot from heat. Use an immersion blender directly in the pot to purée the soup until completely smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until silky. Be cautious when blending hot liquids—work in small batches and hold the lid with a towel to prevent splattering. Return the blended soup to the pot if using a standard blender.
- Incorporate Coconut Milk and Adjust Seasoning: Stir in ½ cup of full-fat coconut milk to the smooth soup, combining it thoroughly for a creamy, slightly sweet richness. Taste the soup and adjust the seasoning as needed, adding extra salt or a pinch more red pepper flakes if desired. Warm the soup gently over low heat for a few minutes to ensure the flavors meld together beautifully.
- Plate and Garnish: Ladle the creamy carrot ginger soup into serving bowls. Top each bowl generously with the golden roasted chickpeas for a delightful crunch, and sprinkle with freshly chopped parsley for a pop of color and freshness. The chickpeas provide both texture and additional protein, balancing the smooth, rich soup beautifully. Serve immediately while warm for the best experience.
Notes
- For extra flavor, consider roasting the carrots briefly before adding them to the soup; this enhances their natural sweetness and adds depth.
- Use full-fat coconut milk for a creamier texture, but light coconut milk can be substituted if you prefer a lower-calorie option.
- If you like your soup spicier, increase the red pepper flakes or add a dash of cayenne.
- For a smoother texture, blend the soup in batches in a high-speed blender instead of using an immersion blender.
- Chickpeas can be seasoned differently—try smoked paprika, garlic powder, or curry powder for variations in flavor.
Chef’s Secrets: Tricks For Perfect Soup
The key to an exceptionally flavorful carrot ginger soup starts with sautéing the onions until golden and caramelized.
This step builds a rich, savory foundation that balances the sweetness of the carrots.
Toasting the spices in the pan for a minute before adding liquids releases their full aroma.
When blending, ensure the soup is hot but not boiling vigorously to prevent splattering.
Incorporating coconut milk at the end preserves its creaminess and delicate flavor.
Finally, always roast chickpeas separately and just before serving to maintain a satisfying crunch.
Serving Suggestions: Delicious Ways To Enjoy
This soup is versatile and pairs beautifully with a variety of sides.
Serve it with warm crusty bread, whole-grain crackers, or a light green salad for a complete meal.
For added protein, a sprinkle of pumpkin seeds or hemp seeds works wonderfully.
Garnishing with fresh herbs like parsley, cilantro, or chives enhances the flavor and presentation.
It can also be served as an elegant starter for dinner parties, topped with a swirl of coconut milk and roasted chickpeas for visual appeal and texture contrast.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup (without the roasted chickpeas) in freezer-safe containers for up to 2–3 months.
When reheating, warm gently over medium-low heat to preserve the smooth texture.
Add freshly roasted chickpeas after reheating to maintain their crunch.
Coconut milk can sometimes separate slightly in the fridge—stir thoroughly when reheating to restore creaminess.
Frequently Asked Questions
1. Can I make this soup gluten-free?
Absolutely! The recipe is naturally gluten-free as written. Ensure your vegetable broth is certified gluten-free if you are strictly avoiding gluten.
2. Can I use fresh ginger instead of ground?
Yes! Use about 1 tablespoon of freshly grated ginger for every teaspoon of ground ginger. Fresh ginger adds a brighter, more vibrant flavor.
3. Can I make this soup in a slow cooker?
Definitely. Sauté the onions and spices first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then blend until smooth.
4. What can I substitute for coconut milk?
You can use cashew cream or oat milk for a creamy, dairy-free alternative. Keep in mind that coconut milk adds a subtle sweetness and richness that enhances the flavor.
5. How can I make the chickpeas extra crispy?
Pat the chickpeas completely dry before tossing with oil and spices. Spread them in a single layer and roast without overcrowding.
Stir halfway through baking to ensure even crisping, and let them cool before adding to the soup.
