Carrot & coconut soup

A smooth carrot soup with coconut milk, ginger and a squeeze of lime.

Before you start

Serves about 4. Check all ingredient labels for allergens. Cooking times are approximate; use the doneness checks below.

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 600 g carrots, sliced
• 1 teaspoon grated ginger
• 700 ml vegetable stock
• 200 ml coconut milk
• 1 tablespoon lime juice
• Black pepper

Method

1. Soften onion in oil. Add carrot and ginger and stir for a minute.
2. Add stock and simmer until carrots are very tender, about 20–25 minutes.
3. Blend carefully with an immersion blender, keeping the blade submerged; or cool slightly before using a vented jug blender in batches.
4. Stir in coconut milk and heat through. Add lime and pepper to taste; thin with water if needed.
5. Serve with bread. Cool extra soup promptly in shallow containers and refrigerate or freeze.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance