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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp grated ginger
  • 4 medium carrots about 400g, peeled and chopped
  • 2 cups vegetable broth
  • 1 cup coconut milk unsweetened
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp ground turmeric optional, for that wellness glow
  • Juice of ½ lemon optional, for zing

Method
 

  1. Heat olive oil in a large pot. Sauté onion and garlic until soft, or until they stop judging you.
  2. Add ginger and turmeric. Stir for a minute. Pretend you're hosting your own cooking show.
  3. Toss in chopped carrots, stir them around like they owe you rent.
  4. Pour in the broth, cover the pot, and simmer for 20 minutes or until carrots surrender and soften.
  5. Blend everything until it’s smooth, luxurious, and has no emotional baggage.
  6. Stir in coconut milk, salt, pepper, and lemon juice. Warm gently—don’t boil, we’re not animals.
  7. 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.