Carrot, ginger and coconut soup

The first soup I posted on this site was my Roasted Red Pepper and Tomato Soup, based on the recipe from the Avoca Handweaver’s cafe in Powerscourt, Co. Wicklow, Ireland.   I was lucky to find an online version of the recipe that was quick, simple, and yielded a soup just as delicious and memorable as the Avoca original.  The other great soup I remember from my lunches at Powerscourt was the Carrot and Ginger soup.  Warming and smooth, with a great, hot kick, it was exactly what I wanted this weekend when the weather turned cooler (and somewhat more seasonally appropriate).  I couldn’t find an online version of the Avoca soup, so I decided to improvise, based very loosely off this recipe I found at Choosing Raw.

I’ve mentioned before that I am supermarket-challenged.  Not wanting to subject Boyfriend to another day of Whole Foods shopping on Long Island (particularly after a bit of a fight over how much time we spent in the Target at Atlantic Terminal), I scrunched up my food-snob nose and agreed to do this week’s grocery shopping at my local Pioneer.  Luckily, the main ingredients for this particular soup – carrots, yams and ginger – are not the kinds of fresh produce that I’m squeamish about.

I was going to wait to post this soup tomorrow, but I just had some for lunch and I couldn’t wait.  It deserves to be shared with the world.  So, here is it, my carrot, ginger and coconut soup:


5 organic carrots, chopped (about 1 1/2 cups)
1 medium yam
1 medium yellow pepper
1/2 large white onion
3 green onions
1 clove garlic
1 inch cubed piece of ginger, finely chopped
4 cups vegetable broth
1/2 can coconut milk
2 tbsp olive oil 1 1/2 tbsp curry powder


1. Roughly chop onion and green onion.  Saute with finely chopped garlic and ginger in olive oil on medium heat for 5-8 minutes or until translucent.

2. Chop carrots, yam and yellow pepper.  Add to pot with onions.  Add broth and curry powder and bring to boil.  Lower heat.

3. Simmer for twenty five minutes.  Carrots should be tender when tested with a fork.

4.  Transfer to blender, or, even better, blend with stick blender to desired consistency.  I find this soup works best when completely smooth.

5.  Add coconut milk and swirl.  I found that my coconut milk did not swirl as nicely as in the photos at Choosing Raw, so I blended for another 10 seconds to return the smooth texture of the soup.

6. Serve and enjoy!

I made enough for lunch for the week.  I transferred most of the soup to a mason jar to keep in the fridge in work, and put some in a small Tupperware in the freezer for use later in the week (when freezing soup in Tupperware be sure to leave sufficient space – the soup will expand as it freezers and will crack the plastic if you don’t leave extra room).

The soup can also be served without the coconut milk for a lower calorie option, and for those not crazy about coconut.  Boyfriend and I tasted the soup before and after I added the coconut.  Before, it is slightly less creamy, and a little spicier.  After, the smell of the coconut is stronger than the taste, but it is definitely milder.

This soup does pack a spicy punch (perfect for really warming you up on a cold day), so if you’re not wild on spicy foods, only add 1/2 tbsp of curry powder, and definitely add the coconut milk.

Please, make this soup as soon as you can.  Boyfriend and I could not agree whether it was better than the Roasted Red Pepper, but there was no doubt it was just as good.  I will never, ever, buy canned soup again, and I cannot wait until the end of the month when I should have enough frozen vegetable bits to make my own stock.  Bye, bye, excessive sodium intake!


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