Four carrots and a piece of ginger: that's all you need to chop before starting the blender. Everything else happens inside the jug, where the raw carrots break down into a naturally sweet base that the ginger wakes up, before the almond milk and coconut milk round the whole thing into a perfectly smooth texture, with no need to strain. The turmeric and cumin don't add heat so much as a low, earthy warmth that gives the soup depth it would otherwise lack as plain thickened carrot juice. A splash of lime added right at the end cuts through the richness of the coconut milk and keeps the bowl from tasting flat. What goes on top matters as much as what's inside: cubes of avocado and fresh cilantro bring a contrast of temperature and texture, and push the result closer to a gazpacho than a classic velouté. Served well chilled, it's a light starter; barely warmed on the stove, never brought near a boil, it becomes a proper lunch. Turmeric dried at low temperature keeps its deep colour and peppery aroma, where a powder heated too hard loses both.
Raw Carrot Soup with Coconut Milk, Turmeric and Ginger
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Ingredients
- 4 medium carrots, peeled
- 1 piece of fresh ginger, about 4 cm, peeled
- 350 ml almond milk
- 250 ml coconut milk
- ½ teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon sea salt
- Juice of half a lime
- Avocado, to garnish
- Fresh cilantro, to garnish
Method
- Roughly chop the carrots and ginger into chunks.
- Put them in a high-speed blender with the almond milk, coconut milk, turmeric, cumin and salt, and blend until perfectly smooth.
- Squeeze in the lime juice, taste, and adjust the seasoning if needed.
- Pour into two bowls and garnish with diced avocado and fresh cilantro.
Tip
A regular blender will leave some carrot fibre behind and give a slightly grainy texture, where a high-speed blender achieves complete velvet: straining through a fine sieve after blending closes the gap. Taste before adding all the lime juice, since the acidity needed depends directly on how much ginger you used.
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FAQ: your questions about raw carrot soup
How do you make carrot soup with coconut milk?
The classic version sautés onion and carrots, adds stock, simmers, then blends and finishes with coconut milk. The raw version here skips the cooking step entirely: peeled carrots go straight into the blender with the plant milks and spices. It's the blender, not the cooking, that produces the velvety texture.
What is the original recipe for carrot soup?
Traditional French carrot soup is fairly minimal: carrots, potato or rice to thicken, onion, water or stock, a little fat. Everything else is variation. Here, coconut milk and almond milk take the place of both the potato and the cream.
Is coconut milk good for your gut?
Coconut milk is high in fat, which makes it nourishing but also heavier for some people, especially in large amounts. In this recipe it makes up only part of the liquid, the rest being lighter almond milk. If your digestion is sensitive, start by reducing its proportion rather than cutting it out entirely.
How do you make a good carrot soup?
Three things make the difference, whether raw or cooked: flavourful carrots to start with, an acidic counterpoint at the end, and a fatty element to carry the aromas. Here, lime plays the first role and coconut milk the second. Ginger and cumin keep the carrot's natural sweetness from taking over the whole bowl.
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