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Coconut Carrot Ginger Soup

Course Soup
Servings 4


  • 4 T. unsalted butter
  • 1 lb. carrots peeled, chopped
  • 1 medium onion chopped
  • 1 c. low-sodium chicken broth
  • 18 oz. unsweetened coconut milk
  • 2 T. thai-style chili sauce
  • ½ T. grated ginger
  • salt and pepper
  • fresh cilantro leaves


  • Melt butter in a large pot over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15-20 minutes.
  • Stir in broth, coconut milk, and chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced.
  • Let soup cool slightly, then purée until smooth. Add ginger and season to taste with salt and pepper. Serve and top with cilantro.