Carrot Ginger Soup with Coconut Milk


One of my most favorite soups that I have been making for years. The slowly sautéed onions and ginger create a depth of flavor that matches no other and when mixed with caramelized carrots, chicken broth, coconut milk and my favorite spice combo, nutmeg and coriander, your tastebuds will be delighted and your belly warmed. See for yourself! Enjoy!  P.S. Sub raw, organic cream instead of coconut milk for an ever more delicious soup!





Carrot Ginger Soup with Coconut Milk
Recipe type: soup, entree
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 teaspoon salt
  • 4 cups carrots, cut into 1 inch slices
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground coriander
  • 4 cups (1 quart) chicken broth or vegetable (ideally homemade)
  • 2 cups organic coconut milk (ideally Native Forest brand without BPA)
  1. Melt butter over medium high heat. Once melted, add the onion, ginger and salt
  2. and sauté for about 12 minutes or until brown and almost caramelized.
  3. Add the carrots and sauté for about 16 minutes; they should be starting to brown
  4. but you don’t want them to burn. If your pan gets too dry, add one more tablespoon
  5. of butter or oil to the pan.
  6. Add nutmeg, white pepper and coriander and sauté for a minute, mixing in well
  7. with all the carrots.
  8. Add the chicken broth and coconut milk and simmer for 5 minutes.
  9. Puree in a blender or with an immersion blender until smooth.
  10. Thin to desired consistency if too thick for your liking by adding more broth.


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