Hey friends! If you’re on a mission to find that perfect cozy soup for chilly nights, let me introduce you to my Dairy-Free Carrot Ginger Soup with Coconut Milk!
This vibrant bowl of goodness is not only comforting but also packed with nutrition. It’s bursting with the sweet earthiness of carrots and the zesty kick of ginger—trust me, they make a great duo! Plus, the creamy richness from coconut milk means you won’t miss a touch of dairy here.
This soup is vegan, gluten-free, and super easy to whip up, making it a perfect quick weeknight dinner or meal prep option. So if you’re wondering how to make velvety carrot soup that’s also dairy-free, you’re in the right place!
Serving and Pairing Suggestions
You can serve this delicious Carrot Ginger Soup with a sprinkle of fresh herbs on top for a pop of color! As for pairings, I highly recommend a side of Zucchini Fritters with Tzatziki Sauce for a fun, crunchy contrast. Feeling more like a salad vibe? Grab a plate of Spinach and Pomegranate Salad—the citrus notes would complement the soup so well!
Need a little something to drink? How about a refreshing Watermelon Agua Fresca to balance the soup’s warmth? You could even consider whipping up some Vegan Tofu Scramble for a heartier meal. The options are limitless, so get creative!
Tips and Notes
- Storage: Keep your soup in an airtight container in the fridge for up to 5 days. It also freezes beautifully, so don’t hesitate to batch make!
- Ingredient Swap: Don’t have coconut milk? You can use almond milk or any other plant-based milk you like, but the flavor and creaminess might vary a little.
- Texture Preference: For a smooth soup, blend it all the way. If you prefer a little texture, blend just half of it and mix it back in!
Want to warm up your kitchen and make your taste buds happy? Dive into this delightful recipe and experience the comfort of homemade soup today!
Dairy-Free Carrot Ginger Soup with Coconut Milk
Equipment
- 1 Large pot
- 1 Blender
- 1 Cutting board
- 1 Chef’s knife
Ingredients
- 1 tablespoon olive oil - for sautéing
- 1 onion - chopped
- 4 cups carrots - peeled and chopped
- 1 tablespoon fresh ginger - minced
- 1 can 14 oz coconut milk - for creaminess and flavor
- 4 cups vegetable broth - for added depth
- Salt - to taste
- Pepper - to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add the chopped carrots and minced ginger, stirring frequently, for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the carrots are tender.
- Stir in the coconut milk and blend the mixture until smooth using a blender.
- Season with salt and pepper to taste. Serve warm and enjoy your healthy soup!