Carrot Ginger Soup

This elegant, creamy vegan soup is packed with flavor from the ginger, cumin, and chiles simmered with the carrots, and creamy from the coconut milk blended with it at the end. 

Feel free to experiment with this soup; you can add a few parsnips or turnips to the carrots, a spoonful of curry powder, a little extra ginger, or some lemongrass, if you have some on hand. 

What’s the difference between coconut milk, coconut cream, and coconut water? 

Coconut milk is made by pureeing the meat from a coconut with water, and most often sold in cans. This recipe calls for canned coconut milk; the coconut milk sold in a carton differs in texture and flavor, and is designed to be added to coffee and other beverages. The biggest difference between coconut milk and coconut cream is the fat content. Coconut cream is made from the first press of the coconut, whereas coconut milk is pressed several times and mixed with water. A can of coconut milk will usually have a thick layer of coconut cream at the top due to the fat that naturally separates; be sure to use it in your recipe. 

Coconut water is the juice of young, green coconuts. It is thin and clear, and packaged and sold as a beverage. 

Notes from the Food & Wine Test Kitchen

Don’t skimp on the coconut milk: Full-fat coconut milk gives this soup the creaminess that makes it so good.