Recipe: Carrot, Ginger and Coconut Soup

Carrot ginger coconut soup recipe

Fed up with carrot and coriander? Add some creaminess to the mix with some coconut milk.

Carrot ginger coconut soup recipe

Recipe: Carrot, Ginger and Coconut Soup

Glasgow Foodie
Course Soup
Servings 8


  • 2 onions peeled and roughly chopped
  • 2 cloves of garlic peeled and finely chopped
  • 800 g carrots peeled and grated
  • 2 tbsp peeled and finely chopped root ginger
  • 824 ml chicken or vegetable stock
  • 400 ml of coconut milk
  • Salt and black pepper
  • 2 tbsp chopped coriander sorry but it goes well!


  • Pour 3tbsp of sunflower oil into a large saucepan on a medium heat. Add the onions and garlic.
  • Cover with a lid and sweat for until,the onions have softened.
  • Add carrots and ginger, then cover again with the lid and cook, stirring occasionally, until the vegetables have softened.
  • Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three minutes.
  • Remove from the heat and liquidise the soup.
  • Place back on the hob and heat through again.
  • Season with salt and pepper and serve with a sprinkling of fresh coriander.

Carrot ginger coconut soup recipe




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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