Carrot Ginger Coconut Soup

Name: Carrot Ginger Coconut Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 350 g Carrot; 15 g Fresh ginger; 80 g Yellow onion; 160 ml Coconut milk; 400 ml Water; 10 ml Olive oil; 3 g Fine salt

Ginger cuts through the sweetness of carrots in this smooth coconut soup. It suits a light lunch when you want a bowl with a clear flavor rather than lots of toppings. Wait until the carrots crush easily before blending, and take the pan off the heat to blend carefully. Tender vegetables make the smooth finish possible.

Smooth orange carrot and ginger soup in a glass bowl with a small herb garnish. — Representative photograph · Homemade Carrot-Ginger Soup with Coconut Milk by Yvonne Esperanza · Source · CC BY 2.0. Full frame resized without enlargement to a maximum width of 1200 pixels and converted to WebP. Representative carrot-ginger soup with coconut milk, as identified by its photographer. The herb garnish and serving bowl differ from the recipe instructions. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 10 min · Cook time: 25 min · Total time: 35 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

350 g Carrot
15 g Fresh ginger
80 g Yellow onion
160 ml Coconut milk
400 ml Water
10 ml Olive oil
3 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Peel and slice the carrots thinly. Chop the onion and ginger. Soften onion and ginger in oil in a saucepan.
Add carrots, water and salt. Cover loosely and simmer until the carrots crush easily with a fork.
Add coconut milk and blend carefully with an immersion blender off the heat. Return to a gentle simmer, stirring until uniformly hot.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, immersion blender, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace the canned coconut milk with coconut cream by equal volume. Cream is more concentrated and thickens this blended soup differently; a dilution has not been established here.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.