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–+ servings

Carrot Ginger Soup with Coconut Milk & Toasted Seeds

Course: Dinner, Soup
Cuisine: American
Keyword: Blended, Fresh Seasonal, Plant-Forward, Simmered
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
A smooth vegan carrot soup made with fresh ginger, coconut milk, warm spices, vegetable broth, and toasted seeds.
Print Recipe

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 pounds carrots peeled and sliced
  • 1 small sweet potato peeled and diced, optional
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk 13.5 ounces
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cinnamon optional
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon or lime juice

For Finishing

  • 2 tablespoons toasted pumpkin seeds sunflower seeds, or sesame seeds
  • Fresh cilantro parsley, or chives
  • Extra coconut milk for swirling
  • Black pepper
  • Drizzle of olive oil optional
  • Red pepper flakes optional

Instructions

  • Warm oil in a large pot over medium heat.
  • Add onion and cook for 4–5 minutes, until softened.
  • Stir in garlic and ginger and cook for 1 minute.
  • Add carrots and sweet potato if using. Stir to coat.
  • Add cumin, turmeric, coriander, cinnamon, salt, and pepper. Stir for 30 seconds.
  • Pour in vegetable broth and bring to a gentle boil.
  • Reduce heat, cover, and simmer for 25–30 minutes, until carrots are tender.
  • Blend until smooth with an immersion blender or regular blender.
  • Stir in coconut milk and simmer for 5 minutes.
  • Add lemon or lime juice and adjust seasoning.
  • Serve with toasted seeds, herbs, coconut milk, and black pepper.

Notes

For the smoothest soup, blend until silky and add more broth if needed. Toasted seeds add texture and a beautiful finishing touch.