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Carrot Ginger Soup with Coconut & Lime

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil or coconut oil 30 mL
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and grated 15 g
  • 1 ½ lb carrots, peeled and sliced 680 g
  • 3 cups vegetable or Golden Garden Vegetable Broth 720 mL
  • 1 can coconut milk 14 oz / 400 mL; full-fat preferred
  • Juice and zest of 1 lime
  • Salt & pepper to taste
  • Optional: pinch of red pepper flakes for gentle heat

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.