Tender carrots, warm ginger, and creamy coconut milk form the base of this deeply nourishing soup. One spoonful and your whole body will feel the benefits.
My health journey began with concerns about my skin, and this Skin-Loving Carrot Ginger Coconut Milk Soup is a great example of the kinds of foods I started eating to reduce inflammation and support clearer skin.
Loaded with beta-carotene–rich carrots, anti-inflammatory ginger and turmeric, collagen-supporting bone broth, and vitamin-packed coconut milk, this silky soup feels like a restorative treatment for your skin and body.
This recipe is made in one pot for easy cleanup and delivers bold, comforting flavor you’ll crave through fall and winter.
I share more of my acne journey and 30 acne-friendly recipes across breakfasts, lunches, dinners, sweets, and extras in my ebook Radiant Skin Reset. Meanwhile, give this skin-loving soup a try — enjoy!
Get the Protein-Empowered digital cookbook!
Key Ingredients for Carrot Ginger Soup with Coconut Milk
Ready to glow? Here are the ingredients and why they make this soup skin-friendly and nourishing.
- Carrots: About 5 large carrots (1½ pounds). Rich in beta-carotene, carrots support skin health, brightness, and tone.
- Garlic and Ginger: Both have anti-inflammatory properties that can help calm skin inflammation.
- Coconut Sugar: A small amount helps caramelize the carrots. Unrefined sweeteners like coconut sugar, honey, or maple syrup are gentler on blood sugar than refined sugar.
- Spices: Ground coriander, turmeric, and cumin add depth and skin-supporting antioxidants; turmeric also provides anti-inflammatory benefits.
Pin this recipe for later!
Pin It
- Chicken Bone Broth: A pantry staple—bone broth is nourishing and provides collagen-building nutrients. Use vegetable broth for a plant-based version.
- Full-Fat Coconut Milk: Adds creaminess and healthy fats that support skin. If you prefer, substitute extra broth for a milder coconut flavor.
- Cilantro: Fresh cilantro as a garnish adds antioxidants and brightness to the finished soup.
How to Make Carrot Ginger Soup
Follow these straightforward steps for a smooth, flavorful soup.
1. In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add the diced carrots and shallots, season with salt and pepper, and cook for about 5 minutes until shallots are translucent and carrots begin to soften.
2. Sprinkle coconut sugar over the vegetables and cook 2–3 more minutes, stirring, until they begin to caramelize.
3. Add minced garlic, ginger, coriander, turmeric, and cumin. Cook 1 minute until fragrant, stirring to prevent burning.
4. Pour in 4 cups chicken bone broth (or vegetable broth) and a 13.5-ounce can of full-fat coconut milk, scraping the pot to lift any browned bits. Add a bay leaf and bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer 20 minutes or until carrots are tender. Remove the bay leaf.
6. Use an immersion blender (keep the head fully submerged to avoid splatter) and blend until silky smooth. Alternatively, blend in batches in a high-powered blender until creamy, then return to the pot to warm through.
7. Ladle into bowls, garnish with chopped cilantro and a drizzle of olive oil, and serve warm.
More Skin-Loving Soup Recipes:
- Rustic Tuscan Style Chicken Soup
- Healthy Comforting Chicken Soup
- Loaded Veggie Salsa Verde Chicken Chili
SKIN LOVING CARROT GINGER COCONUT MILK SOUP
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds carrots (about 5 large), roughly diced
- 2 large shallots, diced
- 3 cloves garlic, minced
- 2 inch knob fresh ginger, minced (about 2 heaping tbsp)
- 1 ½ teaspoons coconut sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 4 cups chicken bone broth (or vegetable broth)
- (1) 13.5-ounce can full-fat coconut milk
- Chopped fresh cilantro for serving
- Drizzle of olive oil for serving
Instructions
-
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add diced carrots and shallots, season with salt and pepper, and cook about 5 minutes until shallots are translucent and carrots begin to soften.
-
Sprinkle coconut sugar over the vegetables and cook 2–3 more minutes, stirring, to lightly caramelize.
-
Add minced garlic, ginger, and spices; cook 1 minute until fragrant, stirring to prevent burning.
-
Pour in broth and coconut milk, scrape up any browned bits, add the bay leaf, and bring to a boil.
-
Reduce heat to low, cover, and simmer 20 minutes or until carrots are tender. Remove the bay leaf.
-
Blend with an immersion blender until smooth (keep the head submerged to avoid splatter), or blend in batches in a high-powered blender until silky. Return to the pot to warm through.
-
Ladle into bowls, garnish with cilantro and a drizzle of olive oil, and serve.
Notes
Like this? Leave a comment below!