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Curried carrot ginger soup made with garbanzo beans and coconut milk.
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5 from 5 votes

Carrot Ginger Coconut Soup

This Carrot Ginger Coconut Soup is simple to make with only 11 ingredients, and full of amazing flavor! Carrots, onion, fresh ginger and garlic combine with a can of chickpeas for extra hearty protein. Blended with coconut milk until silky smooth, this healthy soup is one you'll want to make again and again!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Asian
Servings: 6
Calories: 280kcal
Author: Meryl Downing

Equipment

  • soup pot or Dutch oven
  • high speed blender or immersion blender

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 6 to 8 carrots (about 4 cups chopped)
  • 1 teaspoon kosher salt
  • 4 cloves garlic minced
  • 2 Tablespoons fresh ginger minced
  • 1 Tablespoon honey
  • 2 teaspoons curry powder
  • 15 oz can chickpeas (garbanzo beans) drained and rinsed
  • 4 cups vegetable stock
  • 15 oz can coconut milk
  • fresh cilantro and feta cheese to garnish

Instructions

  • Preheat a large soup pot or Dutch oven over medium heat and add olive oil. Saute the onion and carrots, seasoning with salt, until beginning to soften and caramelize. About 12 to 15 minutes, stir occasionally.
  • Add the garlic and ginger and cook another minute until fragrant.
  • Add the honey, curry powder, chickpeas and stock. Simmer over medium heat for 5 minutes or until carrots are soft, taste one!
  • Stir in coconut milk and simmer another 5 minutes.
  • Puree soup either using a hand-held immersion blender or transferring to a high speed blender. Taste and add more salt or curry powder to taste.
  • Garnish with crumbled feta cheese and fresh chopped cilantro.

Notes

  • Carrots should be washed well but don't need to be peeled.  
  • You can use vegetable stock, chicken stock or water as the liquid.  Add water if your finished soup is too thick.
  • Make sure you have simmered the soup until the carrots are soft before adding the coconut milk.  Taste a carrot!
  • Peel and chop a small piece of ginger, a little goes a long way!  Measure 2 Tablespoons of the minced ginger.
  • Carrot soup can be frozen for 4 to 6 months.

Nutrition

Calories: 280kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1264mg | Potassium: 510mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10542IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 4mg