Creamy Coconut Carrot & Jasmine Rice Soup

This spiced carrot soup is a warm and comforting combination of flavors that works well for cozy lunches or light dinners. This dish brings together the natural sweetness of the carrots with the warmth of nutmeg and ginger and the savory depth of the garlic and onion. Creamy coconut milk makes this dish feel full without dairy, and the lime juice just freshens the flavor. This soup can be prepared with just nine ingredients, but we highly recommend the toppings to add texture and visual appeal. This soup is quick to prepare and full of nutritional value, making it perfect for any time of year. 

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Ingredients

• 1 lb carrots, peeled and chopped
• 1 medium sweet yellow onion, diced
• 2 cloves garlic, minced
• 1–2 tsp fresh ginger, grated
• 1/4 tsp ground nutmeg (optional: pinch of cinnamon)
• 4 cups vegetable broth (low-sodium or homemade)
• 1 cup full-fat coconut milk (or cashew cream for extra silkiness)
• Juice of 1 lime
• ½ cup Jasmine rice, rinsed
• Fresh cilantro, for garnish
• Pepitas (pumpkin seeds), for garnish
• Pomegranate seeds, for garnish
• Salt and pepper, to taste

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Instructions

• Heat the olive oil in a large pot over medium heat, then add the diced yellow onion and cook until fragrant and translucent (should be about 5 minutes). In the meantime, you can start to mince the garlic, grate the ginger, and slice the carrots. 
• Stir in the minced garlic and grated ginger, cooking for another minute. 
• Stir in the sliced carrots and nutmeg, making sure to coat them in the onion, garlic, and ginger.
• Pour in the vegetable broth, ensuring that it covers the carrots. Bring to a boil, then reduce heat and simmer for 15-20 minutes (or until the carrots are tender). 
• Use a blender to purée the soup until smooth. 
• Pour the blended soup back into the pot, then stir in the coconut milk, lime juice, and jasmine rice. Let simmer again for 20 minutes until rice is fully cooked. 
• Season generously with salt and pepper, then top with cilantro, pepitas, and pomegranate seeds for extra flavor and texture!

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Tips and Variations

• For a deeper flavor, you can roast the carrots with some olive oil and the nutmeg before cooking. 
• The soup’s thickness can be adjusted with extra broth for a lighter version, or less broth for a creamier one. 
• Not a fan of cilantro? You can either leave it off or try parsley or basil as a garnish. 
• Some crunchy alternatives for the pepitas are toasted almonds or cashews. 
• If you’re using a canned/tinned coconut milk, don’t forget to mix after opening
• Lite coconut milk can be used to lower the calorie count, but it will change the texture of the soup. 
• Looking for a bread to eat with this? Try our Rosemary, Cheddar, and Roasted Garlic Soda Bread!

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Storage

• This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, make sure to leave some space in your storage container for expansion. When removing from the freezer, thaw in the fridge overnight and reheat on the stove. 
• For storing in the fridge, it helps to store the pepitas, pomegranate seeds, and cilantro separately to maintain their crunch and freshness. 
• The rice may continue to soak up the soup when stored. If this happens, just add some water or broth when you reheat to bring back that soupy consistency. 

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Nutrition

• Carrots – these vegetables provide vitamin A, beta-carotene, and fiber.
• Ginger & nutmeg are both anti-inflammatory
• Garlic & pomegranate provide healthy antioxidants
• Coconut milk gives us healthy fats and quick energy
• Lime juice is full of vitamin C