Extremely easy to prepare, this comforting carrot coconut soup with fresh lime juice and ginger should delight even the pickiest eaters. It’s a definite winner during the winter months.
Let’s go back to basics today with a comforting bowl of soup to warm us up from the inside. It’s been very cold these last two weeks in Chicago and the temperatures dropped down to -8F (22 C), with huge amounts of snow as well. Winter is definitely with us this year, and while many people keep complaining about the weather, I personally love it and it does not stop me from having long walks for several hours in a row. I actually find the cold very invigorating and as long as I can still feel my finger tips (I’m equipped with a proper gear), I’m happy!
I don’t know why but I also find myself more focused in winter and noticed that my body usually keeps asking for healthier, nutritious foods. Soups and stews then become my best friends for the season. I like them healthy (I do not like to drown soups in cream or unnecessary fats), tasty, colorful, and full of vitamins. Almost each week I prepare a soup in this time of the year, trying to alternate between different recipes to keep a balanced diet. It also keep my palate awake with new flavors constantly instead of feeling bored with the same soup each time. You can do it too, be creative!
Find below a few winter soup recipes you might also like:
- Vegan Celeriac and Parsnip Soup
- Purple Cauliflower and Sweet Potato Soup
- Roasted Pumpkin Soup
- Chestnut and Sage Soup
- Sumptuous Creamy Mushroom Soup
In addition to these soup recipes, there is one I never shared with you before, although it’s been my very favorite one for many years now. So why keep it secret then? Well, it happens to be a carrot coconut soup – a pretty basic recipe that probably everyone have tried more than once and keep making it every so often in the cold season. You’ve got thousands and thousands of carrot coconut soups on the web, between various food websites and food blogs all over the world. Taking that into account, there was – in my opinion – no need to pollute Google with one more version. So I just kept my recipe for myself… until I prepared it again this year.
What made me change my opinion about it you may ask? First of all, many of you asked for more easy and quick recipes on the blog (after I made a quick pool on my Insta Story a couple of weeks ago). Also and more importantly, I noticed that there were in my version a few ingredients that make it truly special and festive, with extra flavors. It turns out that this soup is an amazing success every single time I prepare it, just because of these few ingredients, and they are indeed what makes it the best ever ginger lime carrot soup of the universe (I am not objective at all but I don’t care as I know from all the reviews I got in the past it’s a no-fail recipe).
Let’s get straight to the point now and tell you what makes this soup so different from all the over carrot coconut soups. My first secret is the addition of freshly grated ginger. Many recipes call for ground ginger instead, which is of course quicker and more convenient, as you can keep it in your pantry for months and years. But if you are looking for a unique and unbeatable flavor, simply forget it and add fresh ginger to your shopping list instead. It’s also the right time to maybe invest in a stainless steel grater that makes the job so much easier – it’s probably one of my favorite utensil in the kitchen.
The second secret ingredient is not something you would think about spontaneously: it’s lime, or lime juice to be exact. It turns out that freshly squeezed lime juice (from a whole lime) brings some bitterness and acidity to the soup, cutting with the extra sweetness of the carrots while helping the ginger to release its flavors. It also enhance the warm curry spices of the soup. Without any further notice, here’s the recipe. Enjoy!
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Best Ever Ginger Lime Carrot Soup (vegan)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: Vegan
Description
Extremely easy to prepare, this comforting carrot coconut soup with fresh lime juice and ginger should delight even the pickiest eaters. It’s a definite winner during the winter months.
Ingredients
- 2.2 lbs (1 kg) carrots, sliced
- 4 cups (960 ml) water
- 1 Tablespoon hot curry powder
- 1 teaspoon chili pepper
- 1 can full-fat coconut milk, unsweetened
- 1 lime, juice
- 1 Tablespoon fresh ginger, grated
- Salt & ppper
Instructions
- Cook the carrots in 4 cups of water until fork tender.
- Mix until smooth, using a hand stand mixer. Add the curry, chili, and mix 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. It’s ready!
Hum !! Je suis conquise. Belle soirée
Oh merci beaucoup Marie! Très bonne semaine à toi 🙂
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 😉
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 🙂
Merci pour cette jolie recette, je la testerai prochainement c’est certain <3
Je suis ravie de l’apprendre! Cette soupe est un véritable régal 🙂
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
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
Merci beaucoup Gabrielle! 🙂
Cette association de saveurs me plait beaucoup.
J’adore aussi… un tel réconfort ! 🙂
J’adore l’addition du citron vert, c’est complètement inattendu mais ça change complètement la recette!
Je vais garder l’idée 🙂
Oh, ravie que la recette vous plaise. En effet le citron vert change tout, apportant de la fraîcheur à l’ensemble.
Hello Delphine,
Merci pour cette recette! Je viens de la faire et je me régale.
Bonne année! 🙂
★★★★★
J’en suis ravie Nathalie ! Très bonne semaine et belle année à vous 🙂
Super, merci Nathalie et bonne année à toi aussi! 🙂
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 !
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
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!
★★★★★
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(((-:
Hi! A can of coconut milk is usually about 400ml (13.6 FL OZ). I hope this helps! Del
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
★★★★★
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!