Creamy Coconut Carrot Ginger Soup


I served this at a dinner party and it got rave reviews! Everyone wanted the recipe. 🙂 Huge props to Mel from A Virtual Vegan for this delicious and nutritious meal!

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Creamy Coconut Carrot & Ginger Soup

Who knew vegan meals could be sooooo delicious?! (Ok, probably a lot of you already knew that….) This easy-to-make soup is worth it’s weight in gold. This recipe is slightly adapted from avirtualvegan’s version (we added garlic because it’s oh-so-good for you and used vegetable broth instead of water).


Course: Soup

Prep Time: 10 min


Cook Time: 50 min


Total Time: 1 hr


Yield: 8 cups



  • 10 large carrots
  • 1 medium onion
  • 3-4 inch long fresh ginger root Or 6 cubes Dorot frozen ginger
  • 4-6 Cloves Minced garlic Or 6 cubes Dorot frozen garlic
  • 2 tablespoon oil (coconut oil or any other mild tasting oil suitable for roasting)
  • 2 TBSP Vegetable Bullion We recommend Seitenbacher’s Vegetarian Vegetable Broth and Seasoning
  • 2 tsp Sea Salt or Esther’s Gourmet Salt
  • 1 tsp White pepper or Esther’s Zesty Peppermill
  • 1 can coconut milk
  • 4 cups water
  • salt & pepper to taste


  1. To prepare freezer meal:
  2. Peel the carrots. Chop into large (about an inch long) chunks.
  3. Peel and chop the onion into chunks about the same size as the carrot
  4. In freezer bag combine:
  5. 6 cubes Dorot frozen ginger and 6 cubes Dorot frozen garlic (or fresh version, if you prefer).
  6. Coat vegetables with oil.
  7. Add vegetable bullion and seasoning.
  8. Seal bag and “mix” with hands.
  9. To Cook:
  10. Leave frozen meal in refrigerator for the day to thaw. To speed up the process, place frozen meal bag in a bowl of cold water.
  12. Place the defrosted carrot mixture into a shallow oven proof pan, coat with oil and cook until tender (about 50 minutes) Check them by prodding with a fork.
  13. Remove the vegetables from the oven.
  14. Now blitz the vegetables with water in a blender .You will probably need to do this in 2 or 3 batches. Use the coconut milk in the first batch, then in the subsequent batches use the water. Just as much as you need to puree the vegetables.
  15. Once everything is smooth and creamy pour into a pot, add any remaining water and season to taste. Warm through gently in the pan and serve.

Amount Per Serving (8)

  • Calories: 145

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