Carrot, Ginger & Coconut Soup

Carrot, Ginger & Coconut Soup

London’s been absolutely freezing this week, which means one thing – a serious need for hearty, warming foods. I know most people don’t usually associate vegan style food with this way of eating, but it actually really works. I’ve been living off meals like roasted brussel sprouts with quinoa, pomegranates, sautéed mushrooms and sweet potatoes, mixed veggie pasta with my homemade tomato sauce, raw brownies with banana sauce, spinach based stir fry’s and delicious soups, my favourite of which has been this carrot, ginger & coconut soup – it is just amazing! The perfect winter warmer. The blend of carrots, celery and parsnips creates a deliciously sweet flavour that echoes the vegetables earthy origins, while the coconut milk takes their creamy consistency to the next level, making the soup taste smooth and velvety! So it appears hearty and decadent, yet still so wonderfully healthy and nourishing. The uniqueness of this soup, however, lies is the ginger which adds an insanely incredible zing to every mouthful, leaving a wonderful after taste that just makes you want more and more! Ginger is also one of nature’s most powerful digestion aids, so it’s great to get a good dose of it in regularly.

The soup tastes amazing just as it is but for extra awesomeness I like to add toasted pumpkin seeds and sautéed mushrooms – it makes the dish more filling as sometimes soup isn’t quite enough to keep you going from one meal to the next!

Serves 2

– 6 carrots

– 4 parsnips

– 2 sticks of celery

– 3 cups of boiling water (750ml)

– 6 tablespoons of coconut milk

– 1 knob of ginger, about an inch long (30g)

– 1 tablespoon of apple cider vinegar

– a sprinkling of chilli flakes

– 1 teaspoon of paprika

– salt & pepper to taste


– 4 portobello mushrooms

– a large handful of pumpkin seeds

– 1 teaspoon of tamari

Start by peeling the carrots and parsnips, then chop them and the celery into small-ish slices. Place the veggies into a sauce pan with the peeled ginger, paprika, chilli flakes, salt & pepper.

Add the boiling water to the pan and then allow it to simmer for about 20 minutes.

Once the veggies are cooked transfer them and their water into a blender with the coconut milk and apple cider vinegar. Blend until creamy – you may want to add more water at this point depending on how you like your soup.

While it blends chop the mushrooms in half, then thinly slice them. Sauté them in a frying pan with olive oil, dried mixed herbs, chilli flakes, tamari and salt, adding in the pumpkin seeds as they begin to brown.

The pour your soup into bowls and place the mushroom seed mix on top – you can add a swirl of coconut milk too if you’re feeling fancy! Enjoy!


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  • Rob

    I would have to leave out the coconut milk 😉 <3 x

    • Ella Woodward

      That’s not a problem – it still tastes delicious without it! Are you allergic to coconut? :(

    • Norah

      Hi Ella! I love your site, I’ve been telling all my friends about it. I want to make this for a dinner party, but I am allergic to celery (so annoying), if I leave it out I’m afraid it will mar the taste – what can I substitute in? (also allergic to thyme, onions, garlic, leek and mushrooms….) Thanks! xx

      • ellawoodward

        You can absolutely leave out the celery, it won’t mar the taste at all! x

  • Jewlz

    Is the cider vinegar they sell in supermarkets in the UK the type of apple cider vinegar you mean? This looks great and I don’t even like carrots! I will try it out. :)

    • Ella Woodward

      I’m pretty sure it is – might be worth asking though as I can’t be sure unless I know the brand. I normally by mine in health food stores but I think they’re all the same! Hope that helps!

  • Katy

    Hello Ella!

    I hope you have had a fantastic start to the year. This is more of a query than something I am obsessing about but I was wondering what your thoughts are on shop brought (e.g knorr) stock is? Also the same question, but regarding shop brought soy sauce? I often use these to season my food and it has just occurred to me that they may not be as clean as I assume they are.

    All the best.

    • Ella Woodward

      Hi Katy! I don’t tend to use a lot of shop brought stocks, instead I normally boil carrots, celery and herbs which I then liquidize. I know this can be a bit of a hassle though and I think in the scheme of things vegetarian stock isn’t bad.

      I love soy but try not to use it all the time as too much soy isn’t the best, I use it weekly though – the main thing to check is that it’s gluten & sugar free because not all brands are. Have you ever tried Braggs liquid aminos? It’s amazing, super healthy and tastes just like soy – I’m addicted! That I really do use all the time!

      Hope that helps! Have an awesome day!

  • Olivia

    Yummm I love adding sauteed mushrooms on-top of soup. So yummy! Adds a bit of that lumpy consistency that you miss.

    • Ella Woodward

      Me too! I love the lumpy, meatiness of the mushrooms and the crunch of the seeds – I find soup too boring otherwise! Hope you enjoy the recipe :)

  • mushroomscanada

    Oh my goodness, this flavour combination has my mouth watering already. It looks so beautifully creamy, I can’t wait to make it myself! Thanks for sharing…


    • Ella Woodward

      Thanks do much! It really is an awesome combo! The ginger is just wonderful! Can’t wait to hear how you get on with it!

      • mushroomscanada

        Very, very excited. I will let you know!! Really can’t go wrong though, with those beautiful Portabella’s on top!

  • Stephanie

    I just finished making and eating this, it was incredible thank you!

    • Ella Woodward

      That’s awesome! I’m really happy to hear that you loved it, thank you :)

  • Belinda @themoonblushbaker

    I made this soup today! I was very pleased by the combo of mushrooms and pumpkin seeds. Also for the reader who can not have coconut milk, you can always try to add a bit of nut butter when pureeing. The nuts can help it thicken a bit for experience.
    Either way great simple recipe

    • ellawoodward

      Thank you Belinda, so glad that you love the soup! Great to know the nut butter works so well too, thanks for sharing the advice!

  • Saoirse

    Thankyou so much for inspiring me to make my first soup Ella! I’ve been following you for so long on Instagram but never checked out your blog until this afternoon! I’ve since made your beetroot, cucumber and ginger juice and have now finished making and eating this! I did have to substitute a few ingredients though :(
    Anyway, they were so delicious so thankyou so so so much! Xxx

    • ellawoodward

      I’m so happy that you checked out the blog and that it inspired you to make your first soup and that you thought it was delicious! Awesome that you made the juice too, it’s one of my favourites! :)

  • Emma Coombes

    I really want to try this but I have two questions. Do you not sauté the veggies in the beginning? And the ginger you peel and leave as a whole knob or do you chop it?
    Thanks. I can’t wait to try.

    • ellawoodward

      Hi Emma. I don’t sauté the vegetables at the beginning, you can either leave the ginger as a whole knob if you’re being speedy or yes chopping it can be better. Hope that helps and enjoy the soup!

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  • Holly

    Hi, Do you use the coconut milk in cans or in cartons? Also, do you think it would work with cocunut yoghurt instead of the milk?

    • ellawoodward

      I use cans of organic coconut milk, but yes I think coconut yoghurt would be great!

  • Holly

    Great, thanks. Sorry for a silly question but do you take the tablespoons of coconut milk from the thick part of the milk in the can, the watery bit or a combination of the two!?!

    • ellawoodward

      I take it mainly from the thick part x

  • Holly

    Thanks! I have just made a batch of this and it is absolutely delicious, thank you for another yummy recipe! X

  • Maja

    This is the perfect comfort soup for a cold winter’s day! Just enjoyed it for lunch, yumm, yumm! 😉

  • LifeDetoxDiary

    I had this for lunch today, absolutely amazing. My variation: I fried the onions in sesame oil (instead of olive oil) and I added a handful of raw spinach leaves, absolutely delicious and so easy to make!

  • Elle

    Made this for dinner last night, so incredibly delicious and creamy! Nothing better on a cold winters day.Thanks for the great recipe! Looking forward to try some of your other recipies- they all look amazing:-) x

  • Kristine

    i just finished making this and i LOVE it. I didn’t have a few of the ingredients ( parsnip & celery) but i used potato and orange peppers and of course the carrots and it still came out amazing. thanks so much for your blog and recipes. I’ve just recently come across it and I’m in love. everything looks so good and i get overwhelm with all the deliciousness. You are amazing

  • Bina

    This soup is absolutely amazing- so simple yet the flavors are incredible! I didn’t have mushrooms on hand so I caramelized some onions and sautéed some thin strips of kale. Finished off with some toasted pine nuts. My family rated this their number one soup!
    Your blog is wonderful and I have downloaded the app too! Thanks for such great recipes!

  • nicky

    I cant get parsnips where I live in spain, what would be a stand in? Looks yummy btw :-)

    • ellawoodward


      You could add a different root vegetable in stead or increase the amount of carrot.

      Ella x

  • Melanie Vanderpool

    Made this soup today and I absolutely LOVED it! It has been on my list to make for a whole now and I finally had the time to make it. Really loved the creaminess of the coconut milk yet the kick of the pepper flakes. And the mushrooms and pumpkin seeds really just made the whole thing come together. Next time, I wil, add some orange bell peppers during the simmer phase with the other vegetables as I think that flavor would be awesome to add. Thanks again for this, and the many, many other recipes!

  • Julia

    Do you think I could sub sweet potatoes for the carrots?

    • ellawoodward

      Yes that would be fine!

  • Hannah

    Hi Ella, this looks delicious! Do you think you could freeze the soup? Thank you, Hannah x

  • Katie Swan

    Looks so great. Going to make this later! Do you know how many ml are in a cup of water? Thanks x

    • ellawoodward

      I don’t know sorry but I just use a regular coffee cup (3×3.5 inches)

  • EverydayCrystal

    This is delicious and so easy – two of my favorite things. I’d never cooked with/eaten parsnips and they were a revelation. Why aren’t there parsnip scented candles and air fresheners? It’s so sweet & citrus-y. This is definitely going into my favorites folder.

  • Galina Agintiene

    Made it today and it is delicious! Tomorrow will try it with mushrooms.

  • Moni

    Hi Ella, do you think I could sub parsley root or something else for the parsnips? thanks xxxxxx

    • ellawoodward

      Hi Moni, I’ve not tried it but you could try! X

  • Hayley

    When your recipes ask for coconut milk, do you open a whole tin just for 3 tablespoons? How long does it last in the fridge once you open it? Or is there a better way to buy coconut milk?

  • ellawoodward

    Hi Hayley, I usually cook in big batches. With any leftovers, I use it for my breakfast, for example in my porridge. You can keep it in the fridge for a few days but I would try incorporating it into your other cooking too. X

  • disqus_DpJZNuAAPt

    Do you have to fry the veg with spices?

    • ellawoodward

      Yes fry them all together! X

      • disqus_DpJZNuAAPt

        Sorry- no confidence in kitchen! Do u add everything in one go to dry pan (no oil!?) and fry for how long!!? Thank you

  • ellawoodward

    You put all the vegetables in the frying pan together with the spices and let it simmer with water for about 20 minutes! X

  • ellawoodward

    Hi Sarah, that’s such lovely news I am so happy for you and your mum. I hope you both continue to enjoy the recipes and keep up your journey to health! X

  • ellawoodward

    You could try using a squeeze of lemon or lime juice instead :)

    • Mich

      Awesome thanks!! :)

  • Amritah Samone Sandhu

    I love all of your recipes. Was wondering if I can use a substitute for the coconut milk which has a lower fat content. Any ideas? Thanks :) x

    • ellawoodward

      Perhaps you could try almond or brown rice milk instead, although sadly I haven’t tried this substitute myself before x