Vegan Carrot Ginger Soup with Coconut Milk Recipe
This soup is the love child of your wellness goals and your taste buds finally agreeing on one thing for once.
Carrots come in hot—bold, orange, and carrying more beta-carotene than your overpriced skincare serum.
Ginger brings the heat like your ex’s texts, but way more soothing and easier to digest.
Coconut milk swirls in like a creamy fairy godmother whispering, “We don’t do dairy anymore, babe.”
It’s warm, spicy, creamy, and secretly healthy. Honestly, it’s the edible version of a good hair day and a clean inbox.
Vegan Carrot Ginger Soup with Coconut Milk Recipe
A vibrant vegan soup blending carrots, ginger, and silky coconut milk into a rich, spicy, and satisfying bowl of pure golden comfort.
Ingredients
Method
- Heat olive oil in a large pot. Sauté onion and garlic until soft, or until they stop judging you.
- Add ginger and turmeric. Stir for a minute. Pretend you’re hosting your own cooking show.
- Toss in chopped carrots, stir them around like they owe you rent.
- Pour in the broth, cover the pot, and simmer for 20 minutes or until carrots surrender and soften.
- Blend everything until it’s smooth, luxurious, and has no emotional baggage.
- Stir in coconut milk, salt, pepper, and lemon juice. Warm gently—don’t boil, we’re not animals.
- Serve hot with a side of compliments.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 160%
- Vitamin C: 22%
- Iron: 11%
- Potassium: 13%
- Magnesium: 8%
💡 Notes & Flavor Tips
- Garnish with chopped coriander or a swirl of extra coconut milk to make it look fancy.
- Want spice? A pinch of red chili flakes never hurt anyone.
- Add lentils for extra protein if you’re trying to impress a yoga instructor.
- You can batch this and freeze it—because Future You deserves luxury too.
