Carrot Ginger Soup with Coconut & Lime
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A bright, silky bowl of warmth that feels like sunshine in winter.
🌿 Introduction
There’s a kind of quiet comfort that comes from standing over a simmering pot on a cold December day — the way the scent of ginger rises with the steam, the color of carrots glowing like a little bit of hope.
I first made this soup after trimming back my winter herbs, tossing the last sprigs of thyme into the pot just because they felt too beautiful to waste. The result was pure grace in a bowl — bright, creamy, and full of life when the garden outside looked so still.
This soup has become a tradition in my kitchen during Advent — something simple that reminds me of light breaking through darkness, one golden spoonful at a time.
💛 Why You’ll Love This Recipe
- Smooth, creamy texture with a subtle ginger kick.
- Naturally dairy-free and vegan.
- Perfect make-ahead meal for cozy evenings.
- Filled with vibrant garden and market ingredients.
- Uplifting color and flavor — ideal for winter gatherings or quiet nights in.
🕰️ Quick Reference Snapshot
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Skill Level: Easy
Equipment: Large pot or Dutch oven, blender (or immersion blender)
Dietary Info: Vegan, gluten-free
🥕 Ingredients
(US + Metric)
- 2 tbsp (30 mL) olive oil or coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, peeled and grated
- 1 ½ lb (680 g) carrots, peeled and sliced
- 3 cups (720 mL) vegetable or Golden Garden Vegetable Broth
- 1 (14 oz / 400 mL) can coconut milk (full-fat preferred)
- Juice and zest of 1 lime
- Salt & pepper to taste
- Optional: pinch of red pepper flakes for gentle heat
🌱 Seasonal Swaps
- Add roasted sweet potatoes for extra creaminess.
- Swap coconut milk for half-and-half if you prefer dairy.
- Use homemade broth infused with garden herbs for deeper flavor.
🌿 From My Garden
The last carrots of winter are some of my favorites — small, sweet, and humble. Their color reminds me that God’s creativity is never out of season. I often pair them with a few sprigs of thyme or lemongrass still hanging on in my kitchen window — tiny reminders that life continues in quiet places.
👩🍳 Instructions
Prepare
- In a large pot, heat oil over medium heat.
- Add onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic and ginger; cook until fragrant, 1 minute more.
Simmer
- Add carrots and broth. Bring to a boil, then reduce to a gentle simmer.
- Cover and cook until carrots are tender, about 20 minutes.
Blend
- Puree the soup using an immersion blender (or carefully in batches in a blender) until smooth.
- Stir in coconut milk, lime zest, and lime juice.
- Season with salt, pepper, and optional red pepper flakes.
Finish
- Warm through gently — do not boil once the coconut milk is added.
- Taste and adjust brightness with more lime if needed.
🍽 Serving & Pairing Suggestions
- Garnish with a swirl of coconut milk and a sprinkle of chopped herbs.
- Pair with Garden Herb Popovers for a cozy, balanced meal.
- Serve as a first course alongside Roasted Garlic & Rosemary Chicken Thighs.
- Add a spoonful of cooked lentils or chickpeas for extra protein.
- Enjoy with a cup of Mulled Pomegranate & Apple Cider for a full winter experience.
🥡 Storage & Make-Ahead
- Keeps up to 4 days in the refrigerator; flavors deepen overnight.
- Freezes beautifully for up to 3 months.
- Reheat gently on the stove; avoid boiling to preserve texture.
✨ Final Thoughts
This soup reminds me that warmth doesn’t have to be loud or complicated. Sometimes it’s as simple as a spoonful of color and a whisper of ginger — nourishment for both body and soul.
May this bowl remind you that light, even when soft and golden, is still enough to guide us through winter’s quiet places. 🌤️
🤝 Community & Connection
- Instagram — Daily garden moments & behind-the-scenes; tag your dish so I can cheer you on! 🌿📸
- Subscribe — Fresh recipes, seasonal tips, and printable freebies delivered weekly. ✉🍂
- Join FB Group — Ask questions, swap ideas, and share what’s growing with a kind, garden-loving community. 🌱🫶
🛒 Favorites from My Kitchen to Yours
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- Immersion blender — for silky-smooth soups.
- Dutch oven — the heart of every winter kitchen.
- Coconut milk — pantry staple for creamy comfort.
🌻 Related on Southern Soil Sunshine
- [Garden Herb Popovers] — Airy, savory perfection to serve alongside.
- [Golden Garden Vegetable Broth] — The flavor foundation behind this soup’s depth.
- [Winter Greens & Citrus Salad with Honey-Lemon Dressing] — A fresh contrast to warm bowls.
- [Roasted Beet & Goat Cheese Tart] — Another vibrant, elegant winter dish.
- [Midnight Grace Bread (Citrus & Cranberry Loaf)] — The perfect way to end a cozy meal.
