Soupe à la gingembre, carotte et coco / Carrot ginger coconut soup

carrot coconut ginger soupAt the beginning of December I went for a week to France, fearing I might get stuck working and traveling before coming home in February. I spent much of my time around the house, working on projects and enjoying our new kitchen (photos coming…) Usually I like to ride my bike to go get groceries from the village but this particular week I made it my challenge to only use what was left around the house (which certainly wasn’t meant for a week – french fridges aren’t stocked like their North American counterparts!)

The menu for the week was full of surprises including the yummy Dutch Mustard Soup The only thing that Jérémie brought home occasionally after work was fresh out of the oven baguettes from the boulangerie and lucky for us, we never suffered, we just enjoyed a few new recipes!

Carrot Ginger Coconut Soup

Carrot Ginger Coconut Soup

Rachel Allen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Servings 4 people


  • 1 ½ tbsp Olive Oil
  • 1 Onion roughly chopped
  • 1 clove Garlic finely chopped
  • 400 g Carrots grated
  • 1 tbsp Ginger Root peeled and minced
  • 400 ml Chicken Stock
  • 200 ml Coconut Cream
  • Hemp Seeds


  • In a saucepan, pour in olive oil and when up to a medium heat add onions and garlic. Take care not to burn the garlic
  • Sweat in a covered pot for a few minutes until onions are translucent
  • Stir in carrots and ginger, replace the lid and stir every few minutes until the carrots have softened
  • Add the stock, bring to a boil and remove from heat before slowly adding the coconut cream
  • If you have a stick blender, liquefy the soup in the pot, if not, place very small amounts at a time into a blender until smooth (be VERY careful not to burn yourself)
  • Once the soup is all smooth, return to the pot and slowly bring back up to temperature
  • Serve with hemp seeds to add a nice nuttiness


Whenever I've had similar soups I've always felt like finishing the bowl was a chore it was too thick, too strong and overpowering but this one felt much more to my taste. I hope you like it as much as I did.
While the original recipe suggests serving it with fresh cilantro I wasn't about to go to the store for one ingredient so I put some yummy hemp seeds I bought in a cute little épiceriein Amsterdam to good use and that was just fine by me! (

Carrot Ginger Coconut Soup

Making Carrot, Ginger Coconut Soup

Carrot Ginger Coconut Soup

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  • susan baldwinDecember 20, 2014 - 06:44

    I can tell how much you’re loving these soup bowls – perfect for winter-time meals!ReplyCancel

    • Christina (Vine and the Olive)December 20, 2014 - 12:15

      It’s true, I really do… I’ve effectively stopped using the others in the house. They’re also just the perfect size!ReplyCancel

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