Bright, creamy, and packed with nourishing ingredients, this Carrot Ginger Coconut Soup is a delicious way to eat clean without sacrificing flavor. Made with fresh carrots, zesty ginger, and rich coconut milk, it’s both comforting and energizing—perfect for paleo eaters and anyone short on time. Ready in under 30 minutes, it’s ideal for busy weeknights or a quick, healthy lunch. Each spoonful offers a warm, savory blend with just the right hint of spice and sweetness, making healthy eating something to look forward to.
Ingredients
- 1 tbsp coconut oil
- 1/2 medium yellow onion, chopped
- 2 cups chopped carrots
- 1 tbsp fresh ginger, grated
- 2 cups chicken or vegetable broth (paleo-approved)
- 1/2 cup full-fat canned coconut milk
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- In a medium saucepan, heat the coconut oil over medium heat until melted and shimmering.
- Add the chopped onion and sauté for 4–5 minutes, or until the onion becomes soft and translucent.
- Add the chopped carrots and grated ginger to the pan. Stir and cook for another 4–5 minutes, allowing the carrots to begin softening and the ginger to become fragrant.
- Pour in the chicken or vegetable broth and bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15–20 minutes, or until the carrots are very tender when pierced with a fork.
- Remove the pan from the heat. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Use caution when blending hot liquids.
- Return the blended soup to the saucepan over low heat. Stir in the coconut milk, sea salt, and black pepper. Let it warm through for 2–3 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot, garnished with a swirl of coconut milk or fresh herbs if desired.
Nutritional Information
Calories: 195
Protein (g): 2
Fat (g): 17
Carbohydrates (g): 11
Fiber (g): 3
Sugar (g): 5
Sodium (mg): 510
Storage Instructions
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions using freezer-safe containers or resealable bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
To reheat, pour the desired amount into a saucepan and warm over medium heat, stirring occasionally until heated through. If the soup has thickened during storage, add a splash of broth or water to reach your preferred consistency. For a quicker option, microwave in a covered bowl on medium power in 60-second intervals, stirring between each interval until hot.
Modifications and Additions
To boost protein while keeping the dish paleo-friendly, consider adding shredded cooked chicken or collagen peptides to the soup after blending. For extra fiber and micronutrients, blend in a handful of cooked cauliflower or roasted sweet potato. A sprinkle of turmeric can enhance anti-inflammatory properties, while fresh herbs like cilantro or parsley can increase flavor and provide additional antioxidants. All of these modifications maintain the integrity of a paleo-based approach.
