Carrot-Ginger Soup with Roasted Coconut and Cilantro

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Smooth, vibrant carrot soup scented with fresh ginger, topped with crunchy roasted coconut flakes and bright cilantro. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs carrots, yellow onion, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large, peeled and chopped carrots
• 1 medium, diced yellow onion
• 2 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp, divided olive oil
• 4 cups vegetable broth
• 1/4 cup unsweetened shredded coconut
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup for garnish fresh cilantro leaves
• 1 tbsp lime juice

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Instructions

1. Step 1: Preheat oven to 350°F. Spread 1/4 cup unsweetened shredded coconut on a baking sheet and roast for 6-8 minutes until golden and fragrant, stirring halfway through. Set aside.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 2 tbsp minced fresh ginger. Sauté for 5-6 minutes until onions are soft and fragrant.
3. Step 3: Add 6 large peeled and chopped carrots and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes until carrots are tender.
4. Step 4: Use an immersion blender or transfer soup in batches to a blender and purée until smooth. Stir in 1 tbsp olive oil, 1 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp lime juice.
5. Step 5: Serve hot, garnished with roasted coconut flakes and 1/4 cup fresh cilantro leaves.