Roasted carrots, fresh ginger, and creamy coconut milk blended into the smoothest, silkiest summer soup.
Oh hey, let’s talk soup…
This chilled carrot ginger soup is one of those recipes that just feels like sunshine in a bowl.
It’s bright, fresh, creamy, and has the perfect kick from the ginger.
The carrots get sweet and a little caramelized when roasted, which gives the soup such amazing depth.
Add some coconut milk? Ohhh yes.
I’ve made this so many times for summer lunch, dinner parties, or just to have something refreshing and healthy in the fridge.
It’s a total make-ahead win, and it looks gorgeous when served up.
What You’ll Need
- 2 lbs carrots, peeled and chopped
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 1 tbsp fresh ginger, peeled and chopped
- 3 garlic cloves, peeled
- 3 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp lemon juice
- 1 tsp sea salt (adjust to taste)
- ½ tsp black pepper
- Optional toppings: extra coconut milk, chopped cilantro, black sesame seeds
Why I Love This Recipe
This soup is one of my personal go-to summer recipes. It hits all the right notes – sweet, spicy, creamy, and super refreshing straight from the fridge.
Here’s why I love it:
- Roasted carrots = serious flavor. That natural sweetness from roasting is next-level.
- Coconut milk makes it rich without being heavy.
- It’s served cold! Which feels so fancy and refreshing when it’s hot outside.
- Make-ahead friendly – even better the next day.
- Simple ingredients, big flavor.
Servings & Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour minimum
- Total Time: About 2 hours including chilling
Macros (Per Serving – Approximate)
- Calories: 230
- Protein: 3g
- Fat: 17g
- Carbs: 18g
- Fiber: 5g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Roasting the carrots causes the natural sugars to caramelize, adding rich, sweet notes to the soup. Ginger adds zing while also helping with digestion. Blending with coconut milk creates an emulsion that results in a smooth, creamy texture. And serving it chilled? That gives time for the flavors to deepen, and it’s ultra-refreshing.
Common Mistakes
- Not roasting the carrots enough – you want golden edges! Undercooked carrots = bland soup.
- Using light coconut milk – it won’t be as creamy.
- Not blending long enough – the texture should be totally silky.
- Skipping the chill – this soup needs at least 1 hour in the fridge to develop its full flavor.
What to Serve With
- Crusty sourdough or grilled bread
- A simple arugula salad with lemon vinaigrette
- Chickpea salad or grilled tofu
- Roasted nuts or seed crackers for crunch
FAQ
Can I serve this warm instead?
Totally! It’s also delicious warm. Just reheat gently on the stove.
Can I freeze it?
Yes! Let it cool completely, then store in an airtight container and freeze for up to 2 months.
How spicy is it?
Mild to medium. You can increase or decrease the ginger to taste.
Can I use baby carrots?
Yep! Just roast them whole or halved and keep an eye on cooking time.
Pro Tips
- Use a high-powered blender for that ultra-smooth texture.
- Roast the garlic with the carrots for an extra layer of flavor.
- Let the soup cool completely before chilling – it helps keep the texture creamy.
- Add toppings like a swirl of coconut milk or cilantro right before serving for a pretty finish.
- Taste after chilling – flavors deepen, but you might need a pinch more salt or lemon juice.
Tools You’ll Need
- Baking sheet
- Parchment paper
- High-speed blender
- Large pot
- Cutting board + knife
- Peeler
- Measuring cups & spoons
Substitutions & Variations
- No coconut milk? Try cashew cream or plain Greek yogurt (if not vegan).
- Add spice: A pinch of cayenne or red pepper flakes adds a kick.
- Add herbs: Fresh basil or mint make it even more refreshing.
- Lower fat: Use light coconut milk, but it won’t be as rich.
Make Ahead Tips
- Roast the veggies a day in advance and blend the next day.
- The soup can be fully made and stored in the fridge up to 4 days.
- Great for meal prep – portion into jars for easy grab-and-go lunches.
Instructions
1. Roast the Carrots, Onion & Garlic
Preheat oven to 400°F. Spread chopped carrots, onion, and whole garlic cloves on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with a bit of salt. Roast for 25–30 minutes, until carrots are tender and slightly golden.
2. Add to Blender with Broth & Ginger
Add roasted vegetables to a high-speed blender. Add peeled and chopped ginger and vegetable broth. Blend until smooth.
3. Add Coconut Milk, Lemon Juice, Salt & Pepper
Pour in the coconut milk, lemon juice, salt, and pepper. Blend again until velvety and fully combined.
4. Chill the Soup
Pour the blended soup into a large bowl or storage container. Let it cool for 15 minutes at room temp, then transfer to the fridge to chill for at least 1 hour, or until completely cold.
5. Serve Cold with Toppings
Ladle chilled soup into bowls and top with a swirl of coconut milk, chopped cilantro, and a few cracks of black pepper.
Leftovers & Storage
- Store in a sealed container in the fridge for up to 4 days.
- Stir well before serving.
- Freeze for up to 2 months – thaw overnight in the fridge.
Let’s Wrap It Up
I hope you try this soup – it’s seriously one of those recipes that tastes so much better than you expect from something this simple. When it’s hot outside and you want something light but comforting, this is the one. If you give it a try, let me know in the comments how it turned out or if you added your own twist! 🥕💛