Carrot‑Ginger Soup Variations: Vegan, Coconut‑Infused, or Spicy Thai Style
Creamy and comforting carrot‑ginger soup with exciting twists: keep it vegan, add luscious coconut milk, or spice it up Thai-style with red curry paste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 800g carrots, peeled and sliced
- 750ml vegetable broth
- Salt and pepper to taste
- Optional: 400ml coconut milk
- Optional: 1 tbsp red curry paste
- Optional: fresh lime juice
- Optional: chopped cilantro, for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion until translucent, then add garlic and ginger; cook for 1 minute.
- Add carrots and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
- Blend the soup until smooth using an immersion or countertop blender.
- For vegan: serve as-is with fresh herbs.
- For coconut variation: stir in coconut milk before blending and reheat gently.
- For Thai style: sauté red curry paste with garlic and ginger before adding carrots; finish with lime juice and cilantro.
Notes
This soup base is perfect for experimenting. Adjust spice levels and toppings to match your taste or mood.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: carrot ginger soup, vegan, coconut milk, Thai, red curry, spicy
Find it online: https://adrianrecipes.com/carrot%e2%80%91ginger-soup-variations/