Recipe: Perfect Carrot Ginger Soup in Coconut Milk

Carrot Ginger Soup in Coconut Milk. This dump-and-go recipe for Instant Pot Carrot Soup is so easy & makes the most comforting soup! As a busy mom, this dump-and-go recipe is a life saver for those days when I want to serve a healthy meal, but don't have loads of time to spend in. Put a Thai spin on roasted carrot soup by adding coconut milk, fresh ginger and lime.

Heat the olive oil in a large soup pot. Add a little splash of vegetable broth if the pan starts to dry out. How to Make Coconut Carrot Soup. You can cook Carrot Ginger Soup in Coconut Milk using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Carrot Ginger Soup in Coconut Milk

Prepare 3 of Carrots.
It's of Fresh Ginger.
Prepare 2 Cans of Chicken Broth.
You need 1/2 of Red Onion.
It's 1 Can of Coconut Milk.
You need of Turmeric.
You need of Cayenne Pepper.

This homemade coconut carrot soup recipe is so simple to make. Start the cooking process with a base of chopped onions, carrots, and ginger. Then pour in the broth and coconut milk, and simmer until done. Use a blender to purée the soup at the end and you have a beautifully smooth, thick, and satisfying soup.

Carrot Ginger Soup in Coconut Milk step by step

Cut red onion and saute in large sauce pan until browned in coconut oil or butter..
Cut carrot into disks and grate ginger. Add to pot. Saute for 5 minutes..
Add chicken broth and spices, cook over medium heat for 30-40 minutes..
Add coconut milk and use barmixer or food processor to liquify..

When soup is at room temperature, transfer it in small batches to a blender and process until smooth and creamy. Note: Carrot Ginger Soup can also be served chilled. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste.