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Sit down with a hot bowl of this coconut carrot ginger soup and warm yourself up tonight. This is a one pot easy weeknight meal that can be doubled or tripled and made in advance.
It’s official. Soup season is here. The dreary rainy days of the Pacific Northwest have finally arrived, friends.
Kid Friendly Coconut Carrot GInger SOup
When trying to decide what to cook for dinner in our house, we try to balance flavor, nutrition, and kid-friendliness. The kids don’t dictate what we eat, but we certainly keep them in mind when cooking if we have any hope of a peaceful meal.
Unfortunately for us, our kids aren’t big soup fans. Maybe it’s a texture thing, or just a kid thing…who knows.
Because of this, soups are not a frequent meal around here unless I know there’s a good chance the kids will eat it. Plus, the two year old usually ends up with a soaking shirt if we have a broth soup!
If you have picky eaters in your house, you know how great it feels when there aren’t complaints about dinner the second it’s set down on the table.
We’ve actually started teaching our four year old to say “Thank you mommy” before she says anything else about the food. We’re hoping this ritual will remind her to first and foremost be thankful…even if she follows that by saying “this looks terrible”.
Make Coconut Carrot Ginger Soup Tonight
This soup was a hit with the grown ups and the kids. It’s a one pot meal, and with the help of an immersion blender it comes together quickly with simple ingredients.
My husband loves all things spicy. Especially ginger. So he adds extra ginger to his bowl. You know your audience. Add more ginger if you’re serving a spice-loving crowd.
Serve the soup with cilantro garnish and a drizzle of lemon juice.
If you want to add more spice to this soup, try adding 1/2 – 1 tsp of this homemade chai spice blend.
Tools That Make Coconut Carrot Ginger Soup Work
We love using our dutch oven for soups because we can do everything in one pot. One pot meals are awesome. It’s also fun to have a colorful pot in the kitchen arsenal. We have this one (ours is blue, but it comes in several colors).
Our immersion blender (sometimes called a stick blender) is star of the show in this recipe. This is the perfect example of a recipe that is made simpler with the help of an immersion blender.
When making a blended soup, either you ladle boiling soup into a blender and blend it in batches, trying not to burn yourself…OR…you keep the soup it in the pot on the stove and stick the immersion blender in it to blend it up.
Our kitchen has been a safer place since getting our immersion blender, that’s for sure. Anyone ever had hot boiling soup splash out the top of the blender and burn your hand? Yep. Me too.
Our zester was another valuable asset in this recipe. It’s a tool that makes using fresh ginger a lot easier. The zester helps get the juices and flavor out of the ginger, while leaving the stringy-ness of the ginger behind. I highly recommend this zester. It hasn’t fallen apart like others we’ve used in the past, and works great!
How to Make Coconut Carrot Ginger Soup
Step 1: Prep the carrots & onion
Peel & chop the carrots into uniform pieces. I like to do about 1/2″ – 1″ dice. Then dice the onion. Heat the oil in your dutch oven (or soup pot), and add the carrots and onions, and sprinkle with salt.
Step 2: Cook the carrots and onions for a few minutes
Cook the carrots and onions in the dutch oven until the onions are softened.
Step 3: Add the spices & broth
Next, add the spices (zested fresh ginger root, garlic powder, cinnamon) and the broth. Cover your pot and cook until the carrots can easily be mashed with a fork.
Step 4: Add the coconut milk, lemon juice, and extra spice (optional)
Once the carrots have softened, add the coconut milk and then use your immersion blender and blend everything up. Then add the lemon juice and extra ginger (or cayenne) if the soup isn’t spicy enough for you.
Ingredients & substitutions
- Coconut milk: I like the thickness and flavor of coconut milk in this recipe, but you can substitute your preferred milk (dairy or dairy free).
- Spices: Add extra spices if you’d like a spicier soup.
- Salt: We use pink Himalayan sea salt and love the flavor of it. I recommend this kind.
Can you freeze carrot soup?
Can you freeze this soup? You betcha. I freeze my soups in mason jars. But be careful. They’ll crack if you fill them too full or sometimes if they go from super hot in the pot to freezing cold in the jar too quickly.
My best tip is to leave the lid loose in the freezer, with an inch of head space. That way if it does expand more than expected, it’ll just pop the lid a bit instead of cracking the whole jar.
Looking for more homemade & healthy soup recipes?
If you’re in the soup mood, and you’re in need of more delicious and healthy soup recipes, you’re in the right place.
- Paleo Bacon & Beef Crockpot Chili
- Clean Out The Fridge: Vegetable Broth Soup
- Chickpea Coconut Curry With Turmeric
- 1 Tbs avocado oil or coconut oil
- 1 yellow onion (about 1 lb), diced
- 2 lbs whole carrots, peeled and chopped into 1/2" pieces
- 1 tsp garlic powder (or granulated garlic)
- 1 tsp ground cinnamon
- 1 inch fresh ginger, peeled and finely diced (or zested)
- 3 cups stock or broth of choice.
- 1 cup coconut milk
- salt, to taste
- 1 handful fresh cilantro (optional)
- juice of 1/2 - 1 lemon
- Put oil in pot and turn the burner on medium heat
- Add chopped onion and carrot to pot, season with salt
- Saute on medium heat for about 5 minutes until onions are cooked
- Add garlic powder, cinnamon, and ginger (finely diced or shredded using a zester)
- Cook for another minute, stirring to coat the carrots and onions
- Add the stock to the pot, cover, and cook until you can easily smash a carrot with a fork
- When the carrots have softened, add the coconut milk to the pot
- Use your immersion blender to blend the soup until smooth
- Taste, add salt and pepper as needed
- Garnish with cilantro and a drizzle of lemon juice
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 537mgCarbohydrates: 34gFiber: 7gSugar: 16gProtein: 8g