I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.


Credit: Allrecipes Magazine

Recipe Summary

20 mins
35 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.

  • Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.

  • Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Cook's Notes:

You can use black pepper instead of white.

Canned coconut milk can be pretty chunky, so shake it vigorously before opening the can.

Nutrition Facts

222 calories; protein 2.9g; carbohydrates 26.9g; fat 12.8g; cholesterol 7.6mg; sodium 440.8mg. Full Nutrition


Rating: 5 stars
So easy and simple to make in an instapot! The entire family loved it and its healthy to boot. Read More
Rating: 5 stars
My family loved this soup! It has a sweet, tangy and a hint of heat from the ginger. It was very easy to make for a quick weeknight meal. Think it would go well with sea bass. Jessica, do you have a recipe for grilled sea bass? Hope so! Read More
Rating: 5 stars
This is delicious and easy to make. Very similar to one I make that includes curry. I made the substitution of using 3 tsp jarred minced ginger, because I already had it on hand. Will definitely make this again. Read More
Rating: 5 stars
I loved this soup. All the ingredients blended so well together to produce a very flavorful soup! Read More
Rating: 3 stars
I had great hopes for this soup. Hands on was NOT 20 minutes, more like an hour! After all the work put into this I was disappointed. I expected it to WOW me. I weighed my carrots 1 1/2 pounds. They did not measure up to 6 cups, more like 3 1/2 cups. Couldn't taste the ginger. Don't understand why. Too much work for this old lady. Probably won't make again. Looks beautiful in the magazine picture. Read More