This luscious ginger carrot soup with lime is about to become your favorite carrot coconut soup. Easy to make, it’s healthy, comforting, with a subtle and refreshing spicy kick. Perfect for warming up on cold nights.
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I’ve been making this carrot soup for years, and it’s always a winner in my family and everyone who tries it, especially in the cold winter months. Easy to make with just a bunch of ingredients, it’s absolutely delicious and subtle in flavors, bright in color, and full of beta-carotene!
So what makes it stand out from the other carrot coconut soups you may ask? The first secret is the addition of freshly grated ginger, that brings a unique, unbeatable little kick to the soup. And the second secret is the use of freshly squeezed limes, that add a touch of acidity to the soup, cutting the extra sweetness of the carrots. It also enhances the ginger and warm curry spices in the most subtle way. Really the ginger-lime combo takes it all!
Why you’ll LOVE this ginger carrot soup
- Simple soup recipe (6 ingredients only)
- A warm and cozy soup, perfect for chilly days
- A refreshing kick thanks to the ginger-lime combo
- Vegan, healthy and nourishing
What goes into this ginger carrot soup?
- Carrots. Choose them fresh and orange, for a bright color (purple carrots do not work very well in this recipe).
- Coconut milk. Choose a can of full-fat coconut milk, for a creamier texture.
- Fresh ginger. It adds a punch of refreshing flavors, with a little kick. Always prefer fresh ginger over ground ginger in this recipe.
- Lime. The juice of a lime cuts the extra sweetness of this carrot soup and bring some elegant and subtle flavors.
- Spices. You need both curry and chili to bring up all the flavors of this carrot soup. You may want to adjust the quantity of chili if you are sensitive to spices.
How to make ginger carrot soup with lime?
Find below the main steps of the recipe. For the detailed instructions, head over to the recipe card below.
- Start by cooking the carrots in a large pot of water.
- Blend until smooth, using an immersion blender. Add curry, chili, and blend again.
- Then pour the coconut milk and let simmer until just hot.
- Grate the ginger over the soup and add fresh lime juice. Now give a good stir, and enjoy!
Cooking tip!
Use a a stainless steel grater to grate the fresh ginger. It will make your job so much easier. It’s probably one of my favorite utensil in the kitchen.
Quick variation
Note that I created this ginger carrot soup without onions to make it suitable to everyone, including those with onion allergy. If this is not a concern for you, feel free to add an onion in the recipe. In this case, sauté the chopped onion with a Tablespoon of olive oil in a large pot until onions are translucent. Then add the spices at this step, stir, and add the carrots. Pour the water/vegetable broth, and follow the remaining recipe instructions mentioned in the recipe card.
Ginger carrot soup serving suggestions
You may want to eat this soup as a starter or serve as a main, alongside with other sides. Here are just a few serving suggestions to consider:
- Garnish with fresh cilantro (chopped)
- Top with seeds (sesame, pumpkin…) or with this savory granola
- Add some roasted chickpeas on top (see how to roast chickpeas here)
- Add a side of multiseed no-knead bread or homemade crackers
- Serve along with an avocado toast or a homemade sandwich of choice
If you have any other serving suggestions you love, feel free to let me know in the comments below. I’d love to hear them!
More comforting soups you’ll love:
- Roasted Garlic Butternut Squash Soup
- Thai Sweet Potato Soup
- Curried Red Lentil and Split Pea Soup
- Roasted Cauliflower Soup with Sage
- Creamy Mushroom Soup
- Vegetarian Corn Chowder
- Curry Roasted Butternut Squash Soup
Ginger Carrot Soup with Lime
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soups
- Cuisine: Vegan
- Diet: Vegan
This luscious ginger carrot soup with lime is about to become your favorite carrot coconut soup. Easy to make, it’s healthy, comforting, with a subtle spicy kick. Perfect for warming up on cold nights.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2.2 lbs (1 kg) carrots, peeled and sliced
- 4 cups (1 L) water or vegetable broth*
- 1 Tablespoon curry powder
- ½ to 1 teaspoon ground chili**
- 1 can (13.5 oz/400 ml) full-fat coconut milk, unsweetened
- 1 lime, juice
- 1 Tablespoon fresh ginger, grated
- Salt and freshly ground pepper, to taste
- Fresh cilantro, chopped, to serve (optional)
Instructions
- Cook the carrots in 4 cups (1L) of water or vegetable broth, until they are fork tender.
- Blend until smooth, using an immersion blender. Add the curry, chili, and blend again.
- Pour the coconut milk and let simmer for a couple of more minutes.
- Add lime juice and freshly grated ginger. Season with salt and pepper, adjusting seasoning as needed. If desired, garnish with chopped cilantro, and enjoy!
Notes
* You can choose ready-to-use vegetable broth, or dissolve a vegetable bouillon cube in a large pot of boiling water.
** You can adjust the quantity of chili to your liking, and depending on how sensitive you are to spices.
Did you make this recipe?
Lastly, if you make this Ginger Carrot Soup with Lime, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
CHRISTINE COSTELLO
Love this soup recipe, very quick and easy to make. I have made many of Del’s wonderful recipes. If you haven’t, give e them a go.
Del’s Coooking Twist
thank you so much Christine for your kind words!
Mark
Hello Del,
In your recipe, you list “chili Pepper” as an ingredient. Is that Cayenne Pepper, Chili Powder or some other type of chili powder? I was not sure which to use so I made the soup without it and it was delicious but I would like to know what to use next time.
Thank you,
Mark
Delphine Fortin
Hi Mark! Sorry for the confusion! I used chili powder for this recipe, but you could also go for chili pepper or cayenne pepper, depending on your personal tastes. I hope this helps!
Sassy
Hello want to try to make this Lovely soup, but I don’t know what your messurement for a can of Coconut Milk is? How many dl. or cups is it? Thank you fir your time(((-:
Delphine Fortin
Hi! A can of coconut milk is usually about 400ml (13.6 FL OZ). I hope this helps! Del
Merrymepenelope
Such a beautiful soup! I reduced the water to 2.5 cups and cooked the carrots in my Instant Pot at 3 minutes pressure then followed the rest of the steps as instructed. It turned out perfectly and I will definitely make this again. Thank you so much!
Christine
Bonjour Delphine,
Merci pour ce joli blog, tout fait envie !
Je suis en train de faire cette recette et je me rends compte que je ne sais pas quelle proportion mettre pour le lait de coco.Une boite, cela correspond à combien ? J’ai acheté 2 x 200 ML et j’ai peur que ce ne soit pas assez ?
Merci encore !
Delphine Fortin
Bonjour Christine et désolée pour ma réponse tardive, car j’imagine que vous avez déjà trouvé une solution. Une boîte de lait de coco standard fait 400 ml, donc si vous utilisez 2×200 ml c’est parfait. D’autant que vous rajouterez ensuite le jus de citron vert. Mais n’hésitez pas à ajouter un peu de lait de coco ou de bouillon/eau si la soupe s’avère encore trop épaisse à votre goût. Sur ce, je vous souhaite une très belle semaine ! Del
Nathalie
Hello Delphine,
Merci pour cette recette! Je viens de la faire et je me régale.
Bonne année! 🙂
Delphine Fortin
J’en suis ravie Nathalie ! Très bonne semaine et belle année à vous 🙂
Delphine Fortin
Super, merci Nathalie et bonne année à toi aussi! 🙂
thefoodiejourney
J’adore l’addition du citron vert, c’est complètement inattendu mais ça change complètement la recette!
Je vais garder l’idée 🙂
Delphine Fortin
Oh, ravie que la recette vous plaise. En effet le citron vert change tout, apportant de la fraîcheur à l’ensemble.
LadyMilonguera
Cette association de saveurs me plait beaucoup.
Delphine Fortin
J’adore aussi… un tel réconfort ! 🙂
Petite Cuillère et Charentaises
Ici il ne fait pas -22 mais le temps est bien maussade… alors je dis oui à ta jolie soupe hyper colorée et hyper vitaminée !
Grosses bises et très belle année 2018 <3
Gabrielle
Delphine Fortin
Merci beaucoup Gabrielle! 🙂
Rosenoisettes
Quelles superbes photos ! J’adore !
Sans parler de la soupe en soi, elle me plaît vraiment beaucoup <3
J'imagine quel réconfort c'est de commencer un dîner par une telle soupe, surtout avec cet hiver bien froid et enneigé que vous avez. Mais la vue de votre fenêtre et du toit de votre appartement doit également être splendide. Et marcher au bord du lac… Ah je reviendrai bien te voir et découvrir la neige 🙂
Bisous
Summer Girl
Merci pour cette jolie recette, je la testerai prochainement c’est certain <3
Delphine Fortin
Je suis ravie de l’apprendre! Cette soupe est un véritable régal 🙂
Valérie ILoveCakes
Fan, fan, fan, les soupes c’est la vie l’hiver, ça réchauffe instantanément ! Je vais justement publier une carotte patates douces dans quelques jours ! Moi je suis dans les Alpes et ici aussi ça caille avec des tonnes de neige alors je partage ton amour des soupes simples et délicieuses 😉
Delphine Fortin
Très très bonne idée la soupe de patates douces aussi! Et oui, dans les Alpes ou à Chicago, les soupes sont nos amies en hiver 🙂
Marie L / Allergique Gourmand
Hum !! Je suis conquise. Belle soirée
Delphine Fortin
Oh merci beaucoup Marie! Très bonne semaine à toi 🙂