Autumn Carrot Soup with Ginger and Coconut
I would like to say that the nights are getting longer and the days cooler but I live in a tropical country so this doesn’t quite happen. In the Philippines, we only have two seasons: wet and dry (+ humid all year-long) so really we have no autumn. But on those special days, when some gentle rain arrives carrying with it a wisp of wintry air, I bring out this soup. There is something so comforting about holding a bowl…or a mug of soup allowing the heat to seep into your hands, warming you all over. It’s one of the reasons I love soup and all other things that come in personal cuppable contraptions.
This soup firstly starts with carrots. It doesn’t matter if they’re big or small but do go for fresh. The carrots are then cooked with aromatics, simmered till soft, blended till smooth and whisked with coconut milk. As you can tell from my pictures, I was a bit lazy to make my own coconut milk though if you have it on hand by all means use what you have. The addition of ginger adds that slight bit of heat and is packed with antioxidants and anti-inflammatory properties perfect for dealing with our current situation. Feel free to get creative and personalize this soup. A dash of fish sauce and cilantro for a Thai take is super interesting. Oh! And adding in some curry paste wouldn’t hurt. Or sneaking in different vegetables like roasted red bell peppers or tomatoes (yes, i know it’s a fruit) would be great as well.
Just A Few Tips
- This soup can be prepared ahead of time and lasts for about a month in the freezer. Transfer to the fridge for an overnight defrost or defrost for 1-2 hours at room temperature then reheat.
- This recipe is practically full proof so no need to be technical. Just have your bowls out and ready for some quick serving ☺️
Let me know if you get to try this at home. I would love to hear your take on it!
Autumn Carrot Soup with Ginger and Coconut
Ingredients
- 1 purple onion chopped
- 3 cloves garlic chopped
- 1½ tbsp ginger minced or crushed
- 1 rib celery chopped
- 1 kg (about 6 medium sized) carrots peeled and sliced into ¼" coins
- 4 cups vegetable or chicken stock
- 8 oz (236mL) coconut milk
- salt
- pepper
Instructions
- In a large pot seasoned with some oil, saute the onions until transparent. Add in the garlic, ginger and celery. Once the ginger becomes fragrant, toss in the carrots and cook for 6-8 minutes.
- Add in your stock and lower the heat to maintain a gentle simmer. Leave to cook for 20-25 minutes or until the carrots are soft but not mushy. With a blender or an immersion blender, puree the soup until smooth then return to the pot and pour in the coconut milk. Season with salt and pepper and adjust to your liking. Top with cilantro, parsley, croutons, etc. and serve immediately.
Notes
Some items you might need
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