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Nadia James

Carrot Ginger Coconut Holiday Soup

Carrot Ginger Coconut Holiday Soup — A warming, spoonable soup built from aromatics, beans and broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting / chilling / cooling 5 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup shredded carrot
  • 1/2 cup canned coconut milk
  • 1 teaspoon grated ginger

Equipment

  • large pot
  • ladle
  • knife

Method
 

  1. Heat olive oil in a soup pot over medium heat. Cook onion, carrots and celery 6–8 minutes until softened.
  2. Stir in garlic and dried thyme for 30 seconds. Add broth, rinsed beans and black pepper.
  3. Add recipe-specific ingredients (shredded carrot, canned coconut milk, grated ginger), bring to a gentle boil, then reduce to a simmer for 18–25 minutes until all vegetables are tender.
  4. Taste and adjust salt only after tasting the broth; ladle into bowls and serve hot.

Notes

  • Keep heat at a gentle simmer for tender vegetables and intact beans.
Storage: Refrigerate in shallow containers within 2 hours and use within 3–4 days; bring soups to a rolling boil when reheating.
Serving suggestion: Serve hot with warm pita wedges. The bread is a serving suggestion, not included in the measured soup ingredients.