Although this is not a classic Carrot Soup recipe, you will be blown away by the incredible combination of flavours. Fresh carrots and ginger with coconut milk make the silkiest soup that is elevated with a saffron vinaigrette.
This is a brilliant carrot soup with a difference. It is thick and creamy without feeling heavy. It is quick to make, can be made in advance and freezes easily. This colourful carrot ginger soup is vegan, healthy and perfect with crusty bread!
- Vegan Carrot Ginger Soup
- Healthy Carrot and Ginger Soup with Coconut Milk
- The secret ingredient to make the best soup
- Ingredients for Vegan Carrot, ginger and Coconut Soup
- Instant Pot Carrot and Ginger Soup
- How to make Carrot, Coconut and Ginger Soup
- FAQS
- Other vegan soup recipes
Vegan Carrot Ginger Soup
This Carrot soup is the ultimate fridge clear-out recipe . Carrots come primarily packaged in 1kg bags here and it is next to impossible to use up the whole bag! It perfectly solves the question – what to make with leftover carrots?
In fact, it works for so many of the ingredients in this recipe. Leftover half tin of coconut milk? It’s the perfect amount for this warming soup!
I have not used roasted carrots like in our Roasted Carrot, Chickpea Soup so this is a quick soup recipe.
I absolutely love soups and I’ll tell you why.
- Soups warm the soul during the winter months
- They are perfect for a light midweek dinner meal
- They are great for make-ahead lunches. Simply reheat the next day for a quick, healthy lunch
- You can make them with whatever you have lying around in your fridge
Healthy Carrot and Ginger Soup with Coconut Milk
Nutrients are retained in this superfood carrot soup , thanks to our trusty Instant Pot, or electric pressure cooker.
Most of the ingredients in this soup are packed with nutrition making it a brilliant plant-based soup that healthy.
Let’s start with the health benefits of carrots .
- Carrots are high in beta-carotene and play an important role in eye site and support the functioning of the immune system.
- Carrots are rich in other vitamins and minerals
- They are also low in calories and high in fibre.
A few of our favourite carrot dishes, like Carrot and Coconut Pulao Rice and African Peanut, Carrot and Tomato Soup are regulars on our table.
Ginger is the second main ingredient in this soup. Here are some health benefits of ginger:
- Aids in digestion
- Reduces inflammation
- Supports the immune system
In this soup, we also have superfoods such as onion and garlic.
The secret ingredient to make the best soup
Ok so maybe I should say ingredient(s)! Vegetable soups are elevated with the addition of fresh onion and garlic! It is a formula that I use for every soup recipe!
Onion lends a sweetness and savouriness to soup as it caramelises as it cooks and supplies an “umami” flavour. Garlic provides a rich, creamy and nutty taste to soup. As the garlic cooks, the flavour of the garlic mellows.
Both ingredients also add bulk to the soup however, the secret ingredient is nothing without the secret method!
Saute and simmer the onion and garlic in oil for a couple of minutes to extract their delicious flavour. Simply throwing all the ingredients in a pot at once will not yield incredible taste! Onion and garlic need time and space to cook before the rest of the ingredients are added.
Ingredients for Vegan Carrot, ginger and Coconut Soup
Full ingredients list and method can be found in the recipe card below
- Carrots – we have used fresh carrots
- Ginger
- Onion & Garlic
- Coconut Milk – we have used tinned coconut milk. You could also use dried coconut powder and reconstitute it to make coconut milk
- Green chilli – optional
- Vegetable stock – we have used a vegetable stock cube that has been dissolved in hot water
- Flavourings – ground coriander, nutmeg powder and cinnamon powder
- Garnishing- freshly chopped cilantro/coriander
Ingredients for the best Saffron Vinaigrette
The soup as it is, is so delicious but adding a little drizzle of saffron dressing just takes this soup to the stratosphere!
This vinaigrette is a dazzling concoction of extra virgin olive oil, saffron threads, crushed raw garlic and lemon juice.
Although the flavours are immense, this is truly a simple and quick salad dressing to whip up and will only add a few more steps when making this soup.
Instant Pot Carrot and Ginger Soup
The quickest and healthiest way to prepare soup is by pressure cooking. Pressure cooking reduces cooking times and it also locks in the precious nutrients provided by our ingredients.
We have found that British vegetables tend to cook very quickly due to their high quality and water content.
We cooked the soup for 6 minutes on high pressure in our Instant Pot.
How to make Carrot, Coconut and Ginger Soup
The step by step pictures below are for Instant Pot Carrot Soup. Normal pressure cooker and stovetop recipe is in the recipe card below
- Set up the Instant pot to make the soup and press the saute button.
- Add oil, chopped onion and garlic.
- Saute until the onions are translucent, then add ginger and green chilli (if using green chilli)
- Then add roughly chopped carrots, ground coriander, nutmeg and cinnamon powder.
- Mix all then add vegetable stock. Lock the cooker with the lid. Set the pressure cooker on HIGH for 6 minutes.
- Once done, 10 minutes NPR, then release the pressure manually.
- Add small pinch of dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
- Add coconut milk (reserve some for garnish) and heat the soup once again on saute.
- Serve in a serving bowl, drizzle saffron vinaigrette, coconut milk and top it up with chopped cilantro.
If you cannot find saffron, you could use safflower however this would be for decorative purposes only as safflower does not have flavour. Safflower is cheaper than saffron however we have used saffron for flavour here.
If you are following a low salt or low sodium diet, you can use a low salt vegetable stock cube. We have added salt to taste so it is easy for you to control how much you add.
The coconut milk makes this soup silky, but to get it super silky use a table-top stand blender/food processor or a good quality stick blender. If you are using a stand blender, do not use the blender lid with the attachment inside for the feed hole. The hot steam from the soup will make it difficult to open the lid after! Either wait until the soup as cooled or use a small plate to cover the hole instead.
Other vegan soup recipes
- Pumpkin Miso Soup
- African Peanut, carrot and tomato soup
- Goji Berries, Mushroom and Sweet Potato Soup
- Mulligatawny soup
- Roasted cauliflower, Parsnip and Walnut Soup
- Instant Pot Bean Soup Vegetarian
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Carrot, Ginger and Coconut Soup with Saffron Vinaigrette
Equipment
- Instant pot/stovetop pressure cooker/pan
- Knife
- Chopping board
- Blender
- Ladle
Ingredients
- 500 g carrots washed,peeled and cubed
- Small pinch saffron
- 250 ml coconut milk
- 2 tbsp ginger grated
- 700 ml vegetable stock
- 2 Tbsp. oil
- 2 Tbsp. coriander fresh
- 1 green chilli optional
- 1 big onion roughly chopped
- 3-4 cloves garlic
- Salt to taste
- Pinch nutmeg powder
- Pinch cinnamon powder
- Pinch coriander ground
- cilantro Fresh chopped
- 1 Tsp. black pepper freshly ground
Saffron Vinaigrette
- Pinch saffron
- 2 Tbsp. extra virgin olive oil
- Pinch salt
- 1 tsp. lemon juice
- ¼ tsp. garlic crushed
Instructions
Saffron Vinaigrette
- Place all the ingredients in a bowl, mix well and leave it aside for later use.
Stovetop Pressure Cooker
- Heat oil in a pressure cooker.
- Add onion and garlic and sauté till it turns pink.
- Now add green chilli and ginger.
- Add chopped carrots, ground coriander, nutmeg and cinnamon powder.
- Cook everything about 3-4 minutes.
- Add vegetable stock and mix everything.
- Close the pressure cooker lid and let the soup cook till 3 whistles. (If you are cooking it in the pan then until carrots are fully cooked)
- Once pressure cooker is cooled naturally, add dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
- Transfer the soup in another pan, add coconut milk (leave a couple of tea spoon for garnishing) and re heat but not boil.
- Check the seasoning.
- Serve in a serving bowl, drizzle saffron vinaigrette, sprinkle freshly ground black pepper and freshly chopped cilantro.
Instant Pot
- Set up an Instant pot to make the soup and press the saute button.
- Add oil, chopped onion and garlic
- Saute until the onions are translucent, then add ginger and green chilli (if using green chilli)
- Then add roughly chopped carrots, ground coriander, nutmeg and cinnamon powder.
- Mix all then add vegetable stock. Lock the cooker with the lid. Set the pressure cooker on HIGH for 6 minutes.
- Once done 10 minutes NPR then release the pressure manually.
- Add small pinch of dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
- Add coconut milk (reserve some for garnish) and heat the soup once again on saute.
- Serve in a serving bowl, drizzle saffron vinaigrette, coconut milk and top it up with chopped cilantro.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
Carrot, Ginger and Coconut Soup with Saffron Vinaigrette
Equipment
- Instant pot/stovetop pressure cooker/pan
- Knife
- Chopping board
- Blender
- Ladle
Ingredients
- 500 g carrots washed,peeled and cubed
- Small pinch saffron
- 250 ml coconut milk
- 2 tbsp ginger grated
- 700 ml vegetable stock
- 2 Tbsp. oil
- 2 Tbsp. coriander fresh
- 1 green chilli optional
- 1 big onion roughly chopped
- 3-4 cloves garlic
- Salt to taste
- Pinch nutmeg powder
- Pinch cinnamon powder
- Pinch coriander ground
- cilantro Fresh chopped
- 1 Tsp. black pepper freshly ground
Saffron Vinaigrette
- Pinch saffron
- 2 Tbsp. extra virgin olive oil
- Pinch salt
- 1 tsp. lemon juice
- ¼ tsp. garlic crushed
Instructions
Saffron Vinaigrette
- Place all the ingredients in a bowl, mix well and leave it aside for later use.
Stovetop Pressure Cooker
- Heat oil in a pressure cooker.
- Add onion and garlic and sauté till it turns pink.
- Now add green chilli and ginger.
- Add chopped carrots, ground coriander, nutmeg and cinnamon powder.
- Cook everything about 3-4 minutes.
- Add vegetable stock and mix everything.
- Close the pressure cooker lid and let the soup cook till 3 whistles. (If you are cooking it in the pan then until carrots are fully cooked)
- Once pressure cooker is cooled naturally, add dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
- Transfer the soup in another pan, add coconut milk (leave a couple of tea spoon for garnishing) and re heat but not boil.
- Check the seasoning.
- Serve in a serving bowl, drizzle saffron vinaigrette, sprinkle freshly ground black pepper and freshly chopped cilantro.
Instant Pot
- Set up an Instant pot to make the soup and press the saute button.
- Add oil, chopped onion and garlic
- Saute until the onions are translucent, then add ginger and green chilli (if using green chilli)
- Then add roughly chopped carrots, ground coriander, nutmeg and cinnamon powder.
- Mix all then add vegetable stock. Lock the cooker with the lid. Set the pressure cooker on HIGH for 6 minutes.
- Once done 10 minutes NPR then release the pressure manually.
- Add small pinch of dry saffron, fresh coriander and whizz up with a hand blender or in the food processor until smooth and creamy.
- Add coconut milk (reserve some for garnish) and heat the soup once again on saute.
- Serve in a serving bowl, drizzle saffron vinaigrette, coconut milk and top it up with chopped cilantro.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Look no further than these Sweet Potato and Black Bean Quesadilla for your mid-week meal. These vegetarian quesadillas are packed with fresh vegetables and cheese. They are so easy to make but most importantly taste absolutely delicious!
There are so many reasons why I love this recipe and make it again and again!
I can really get my 5 a day in when I’m eating these especially when paired with my favourite Tropical Mango and Passionfruit Salsa . They are hearty and satisfying!
I’ve since discovered that grilling quesadillas takes the texture to another level! The tortilla are crunchy with that desirable grill mark finish!
You can easily make vegan sweet potato quesadillas by using vegan cheese or make gluten free sweet potato quesadillas by using corn tortillas.
Ingredients
Tortilla Wraps – medium to large wraps work best. We try to use wholemeal wraps wherever possible but you can use whichever wraps you can get hold of. Use corn tortillas for gluten-free sweet potato quesadilla.
Sweet Potato – either cook the sweet potato in the pan with a little olive oil, roast in the oven or place the cubes in the microwave with a little water sprinkled on a M/W safe dish.
Black beans – we have used black beans that are cooked in the Instant Pot. For How to cook Black Beans in Instant Pot instructions see Mango, Avocado and Black beans Salad with Lime Dressing . If black beans not available use red kidney beans.
Red Pepper – you can also use other coloured peppers if that’s what you have to hand
Spring onion and fresh baby spinach
Fresh Coriander leaves – use spinach as an alternative
Nacho/Taco seasoning or Mexican spice mix
Cheese – I have used cheddar
How to make grilled sweet potato quesadilla
These quesadilla are made in 2 stages. First we have to prep the filling, then assemble the quesadilla and grill.
Making the quesadilla filling
Making the filling is so easy, it just requires a little bit of preparation. I would recommend using a mandoline if you plan on making a big amount.
Combine all ingredients for the filling in a bowl
Cut sweet potato ready to cook
Mexican spice mix added
Assemble the quesadilla
There are two ways of assembling.
Either layer a tortilla, load with filling, add cheese and top with another.
Or, add filling to half a tortilla and fold like a calzone (like pictured below)
Other vegetarian Mexican recipes
- INSTANT POT MEXICAN RICE WITH COCONUT, CORIANDER AND LIME {VIDEO + STOVE TOP}
- Mexican Air Fryer Roasted Peanuts
- Fresas Con Crema
- Espresso Black Bean Taco
- Saffron and Cardamom Horchata
- Mango Pico de Gallo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Black Bean and Sweet Potato Quesadilla
Equipment
- Chopping board
- Sharp knife
- Mandolin
- Oven/Microwave
- Skillet/electric grill
Ingredients
- 1 cup Black beans cooked
- 2 cup Sweet Potatoes washed and cubed
- 8 large Tortilla Wrap Wholemeal
- 1 cup Red bell pepper chopped
- ½ cup Spring onion chopped
- ½ cup Spinach chopped
- 1 tbsp. Green chilli optional
- 3 tbsp. Chopped coriander fresh
- 1 cup Cheese
- 1 tsp. Red chilli flakes optional
- Salt
- Pepper
- 2 tsp. Mexican spice mix or Taco/Nacho seasoning
- 2 tsp. Olive oil
Instructions
- Preheat the oven to gas mark 6-7.
- Place sweet potato on the baking tray and drizzle olive oil.
- Toss and cook in the oven for 20-25 minutes or until done but not mushy.
- Meanwhile, place all the other ingredients in a bowl and mix.
- Add cooked sweet potato and mix again.
- Once you are ready to prepare, heat griddle or large pan.
- Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tbsp, beans and sweet potato mixture on top of it.
- Sprinkle some cheese on the vegetable and top with the second tortilla.
- Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.
- Cut each quesadilla into quarters and serve straight away with, salsa and guacamole on the side.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
