The content on this site was created with the help of AI. LOVEOWE LLC participates in the Amazon Services LLC Associates Program and other affiliate programs. As an Amazon Associate, I earn from qualifying purchases. This means I may earn a small commission—at no extra cost to you—when you make a purchase through links on this site. All opinions are my own. Learn more click here. Thank you for your support!

Ginger Carrot & Coconut Soup with Toasted Pumpkin Seeds

Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Description

A vibrant and cozy soup that balances sweet roasted carrots with warm ginger and creamy coconut milk, finished with a sprinkle of crunchy pumpkin seeds. It’s soothing yet full of flavor, making it perfect for chilly evenings.

Ingredients

• 2 tbsp olive oil

• 1 yellow onion, diced

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 lbs carrots, peeled and chopped

• 4 cups vegetable broth

• 1 (14 oz) can coconut milk

• 1 tbsp maple syrup

• ½ tsp cinnamon

• Salt & pepper, to taste

• ¼ cup toasted pumpkin seeds (for garnish)

Instructions

1. Heat olive oil in a pot, sauté onion until translucent. Add garlic and ginger, cook 1 min.

2. Add carrots and broth, bring to boil, then simmer 25 min until carrots are soft.

3. Use an immersion blender to puree soup until silky.

4. Stir in coconut milk, maple syrup, cinnamon, salt & pepper. Warm through.

5. Serve with a sprinkle of toasted pumpkin seeds on top.

Why You’ll Love It

This soup is comfort in a bowl — warming, creamy, and full of nourishing flavors with just the right hint of sweetness and spice. It feels like a cozy hug on a cold evening.