carrot ginger coconut soup
Fair warning — this carrot ginger coconut soup is addictive. This velvety vegan soup recipe is filled with fresh carrots, turmeric, ginger and creamy coconut milk and topped with spiced, roasted chickpeas and chopped herbs. One sip of soup, and you’ll be hooked. Don’t be surprised if you find yourself going back for thirds.
Soup season is fully upon us, and I am ashamed to admit this is the first homemade soup I’ve made since it started. Gah, I know. Who even am I? I’m someone who has suffered through one too many canned soups and finally said ENOUGH. Enter from stage right, this carrot ginger coconut soup. Cue the applause.
HOW TO MAKE CARROT GINGER COCONUT SOUP
I’m writing this post from the depths of another Minnesnowta snowstorm, and I’m not mad about it in the least. Because I have cozy slippers on, I’m wearing my favorite sweater and I have another helping of this soup waiting for me in the fridge. I may or may not have officially turned into a grandma at this point in my life, but I care not. As long as I’m warm and comfy and eating delicious homemade soup, I’m good with whatever that makes me.
But that’s really besides the point, because YOU GUYS. This soup is the star of the show. It’s vegan, yes, and I’m not vegan — nor is anyone in my family — yet we all loved this soup with a capital L. And that’s really saying something, since my Midwest-born husband is usually mildly (or majorly) disappointed when meat is not a part of his every meal.
So how does this carrot ginger coconut soup come together, you ask? Easy. Just cook up some onion and spices, add broth and carrots, let everything simmer until the carrots are fall-apart tender and blend it to velvety-smooth perfection. Stir in some coconut milk (full fat, friends! None of this “light” stuff here) and top it all with crispy roasted chickpeas and a sprinkle of fresh parsley. That. Is. It. Don’t be surprised if you hear a choir of angels singing — I hear them, too.
TIPS FOR THE BEST HOMEMADE SOUP
So! Let’s all get out of that canned soup rut (ahem, moi), and start making more homemade soups. Here’s why:
1. Soup from scratch can be so, so easy. Take this soup recipe, for example, which I’ve already explained how to make in great detail and it took me like five seconds. It’s really that simple, and yet it makes enough to feed and fill up a family of four.
2. You can freeze it! Once it’s completely cooled, you can pour the soup into an airtight freezer-safe container or, to save on space, pour the soup into a freezer-safe storage bag, seal it tight, then lay it on its side on a sheet pan to freeze. The soup will freeze into a thin layer and you can stack more bags of soup on top (Tomato Grilled Cheese Soup or Creamy Broccoli Soup, perhaps?) to keep yourself soup-happy all season long.
3. It’s versatile! If you must have meat, you can throw some cooked shredded chicken into this soup recipe. You can also had extra dashes of spice, like cinnamon or smoked paprika, or swirl in more coconut milk. The world is your soup oyster.
I don’t know about you, but if I’m going to be living in a snow globe and keep up with my grandma lifestyle, I have to have homemade, flavorful, filling soup like this on hand at all times. It’s just necessary.
P.S. In need of a Dutch oven, blender or immersion/hand blender for this recipe? Check out my shop for recommendations!Print
For the roasted chickpeas:
- 1 can chickpeas (about 1 1/2–2 cups), drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion (about 1 cup), chopped
- 2 cloves minced garlic
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon salt, plus more to taste
- Pinch red pepper flakes (optional)
- 1 3/4 lb (about 6 cups) peeled and sliced carrots
- 4 cups vegetable or chicken broth
- 1/2 cup canned full-fat coconut milk
- Chopped fresh parsley, for topping (optional)
- Heat oven to 400F. Line a large rimmed baking sheet with aluminum foil. In a medium bowl, toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread in one even layer on foil-lined baking sheet. Bake 25-30 minutes, stirring once or twice during baking, until chickpeas are crispy and golden brown. Set aside to cool.
- Meanwhile, in a large heavy-bottomed pot or Dutch oven over medium-high heat, heat olive oil. Add onions and cook, stirring often, 5-7 minutes until onions are soft, translucent and golden brown on the edges. Add garlic, turmeric, ginger, salt and red pepper flakes (if desired). Stir 1-2 minutes until fragrant, then stir in carrots and broth, using a wooden spoon to scrape up any bits of onion/spices from bottom of pot.
- Bring mixture to a boil, then lower heat to a simmer. Cover pot and cook, stirring occasionally, 25-30 minutes, until carrots are tender. Blend the soup — in batches in a blender, or with an immersion blender — until completely smooth. Stir in coconut milk, and more salt as needed.
- Top serving bowls of soup with roasted chickpeas and chopped fresh parsley (if desired).