Skip to main content

Carrot, ginger, and coconut milk soup

Savory recipes Spring Summer Fall Under 30 minutes Vegan Easy Casserole
Prep time
10 minutes
Cooking time
20 minutes
4 people


  1. Peel and slice the carrots
  2. Peel and grate the ginger
  3. In a saucepan, mix the coconut milk with the milk (or water)
  4. Add the carrots and ginger
  5. Cook for around 20 minutes over medium heat
  6. Blend in a blender until smooth
  7. Season with salt and pepper
  8. Serve the soup hot or cold and top with bean sprouts, sesame seeds, or pumpkin seeds


  • 8 or 9 carrots
  • 3 cm (1 inch) ginger
  • 75 cl (3 cups) coconut milk
  • 50 cl (2 cups) milk or water
  • 1 spoonful of bean sprouts, sesame seeds, or pumpkin seeds
  • Salt, pepper




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


Other recipes for you

Here are some recipes you might also like

Sautéed asparagus salad with hazelnuts, feta cheese, pomegranate,…
A gourmet salad with a crunch!
Cannelloni au gratin with veal, spinach, feta, and ricotta
The perfect recipe for cozy evenings!
Cantonese rice with shrimp and chicken
A delicious recipe to share!