Creamy Carrot Ginger Coconut Soup
A cozy, creamy vegan soup featuring carrots, warming ginger, and rich coconut milk. Topped with crispy roasted chickpeas, this fiber-packed, plant-based soup is perfect for quick dinners, meal prep, or anytime you crave a comforting, healthy bowl of goodness.
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.
