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a bowl of soup on a blue plate

Carrot Ginger Coconut Cream Soup Recipe

This soup recipe is a great one for both the beginning soup maker and the experienced one alike. Since we are all spending more time in our home kitchens right now and often tasked with creating meals using ingredients from our pantries, this recipe is relatively simple and yields a creamy and flavorful soup. A family-friendly recipe, adults, kids and teens can make this soup for a hearty and healthy meal. (We often make this soup recipe in our teen cooking camps!) You can make enough to have leftovers throughout the week and add different toppings of your choosing to change it up.


For the soup

  • 2 Tbsp Vegetable Oil

  • 1 Tbsp Curry Paste

  • 2 Tbsp Ginger, minced

  • 2 lbs Carrots, peeled & small dice

  • 2 cans Coconut Milk

  • 4-6 cups Vegetable Stock

  • to taste Salt & Pepper

  • 6 sprigs parsley (optional, for garnish)

For the garlic toast

  • 12 slices baguette

  • 4-6 Tbsp Extra Virgin Olive Oil

  • 1-2 cloves Garlic, peeled


  • Chef’s knife

  • Stockpot

  • Wooden Spoon

  • Ladle

  • Blender


  1. Preheat the oven to 400 ̊.

  2. Heat the vegetable oil on medium heat in a stock pot. Add the curry paste & ginger and cook for about 30-60 seconds until fragrant. Place the carrots, ginger & coconut milk in the stock pot. Pour in enough stock to just cover the carrots. Bring to a simmer & cook until the carrots are tender.

  3. Remove from the heat and use an immersion blender to puree (if you don’t have an immersion blender, you can use a regular blender). If the soup is too thick add a little stock to thin it out. Season with salt & pepper.

  4. Pour the olive oil onto a plate. Dip one side of each slice of bread in it to coat. Place onto a sheet tray in the oven for 8-12 minutes until golden brown. After slightly cooled, lightly rub the garlic a few times over each slice. Serve with the soup.