Coconut-Carrot Soup with Ginger and Spices

Two bowls of coconut-carrot soup next to some fresh carrots
Prep Time: 
60 minutes prep time
Number of Servings: 
Serves 6
Recipe Source: 

From the Taste for Life test kitchen


  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 Tbsp minced fresh ginger
  • 4 c peeled and chopped carrots
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 c low-sodium vegetable stock
  • 1 can (14-oz) unsweetened coconut milk
  • 3 Tbsp honey
  • Salt and freshly ground black pepper


  1. Heat oil in a large pot set over medium heat. Add onion, garlic, and ginger and cook for 5 minutes. Add carrots, cumin, and coriander and cook for an additional 5 minutes.
  2. Add vegetable stock to pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 40 minutes.
  3. Remove pot from heat. Add coconut milk, honey, and salt and pepper to taste. Purée soup in a high-speed blender, working in batches. Serve. 
Nutrition Info: 

Per serving: 297 Calories, 5 g Protein, 25 g Carbohydrates, 5 g Fiber, 21 g Total fat (15 g sat, 4 g mono, 1 g poly), 110 mg Sodium, ★★★★★ Vitamin A, Manganese,  Vitamin C, Copper, Iron, Magnesium, Phosphorus, Potassium