clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
carrot ginger coconut soup in bowl

Carrot Ginger Coconut Soup

  • Author: Girl Versus Dough
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 to 6 servings 1x



For the roasted chickpeas:

  • 1 can chickpeas (about 1 1/22 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)


  1. 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.
  2. 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.
  3. 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.
  4. Top serving bowls of soup with roasted chickpeas and chopped fresh parsley (if desired).