Carrot, Creamy Coconut and Ginger Soup


Carrot, Creamy Coconut and Ginger Soup

Servings 4


  • ¼ cup butter
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon fresh ginger, grated
  • kosher salt
  • freshly ground black pepper
  • 5-6 large carrots, peeled and chopped
  • 2 tablespoons sweet thai chili sauce
  • 2 cups chicken/veggie stock
  • cups coconut milk


Melt butter in a large soup pot. Cook onions 2-3 minutes until translucent, add garlic, ginger and salt + pepper; saute 30 seconds. Add carrots and continue to cook about 8-10 minutes, stirring often.

    Pour in stock, chili sauce and coconut milk; bring to a boil and reduce heat and simmer 25-30 minutes until carrots are fully cooked.

      Season with salt and pepper and garnish with thinly sliced raw carrots or fresh cilantro.