Carrot Soup with Ginger and Coconut Milk

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings


  • 5 medium carrots
  • 1 onion
  • 2 cloves of garlic
  • 1.5-2 tbsp olive oil
  • 1 can coconut milk
  • 1-2 tsp salt
  • 2 cups soup stock
  • 1 tbsp soy sauce or tamari
  • 1 inch peeled ginger root
  • 1 tbsp brown sugar (more or less to taste)
  • 5 sprigs cilantro (optional)
  • Sambal or Siracha to taste (optional)


  1. Preheat oven to 400F
  2. Peel and chop the carrots into one inch sections
  3. Cut the onion in half and remove the skin
  4. Toss the carrots and onion in a large bowl with with the olive oil and salt until coated
  5. Spread carrots and onions in a single layer on a baking sheet
  6. Peel two cloves of garlic, coat them in olive oil, wrap them in tinfoil and place them on the baking sheet. The tinfoil will keep the garlic from cooking to quickly.
  7. Bake for 20-30 minutes until tender
  8. If you have a Vitamix or Blendtec, put the remaining ingredients and the roasted vegetables in the blender jug and mix on medium/high for approximately 5 minutes until steaming hot. Be careful removing the lid!
  9. If your blender is not as powerful, you will want to mix the ingredients in batches until smooth and then heat on the stove.
  10. You can also blend the ingredients in a pot using an immersion blender.

Hi, I'm Jasmine!

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