Creamy Carrot Ginger Coconut Soup (Aspen Sun Deck Copy Cat Recipe)

Creamy orange soup topped with roasted chickpeas, black sesame seeds, and sliced scallions in a shallow bowl

Creamy Carrot Ginger Coconut Soup (Aspen Sun Deck Copy Cat Recipe)

This Creamy Carrot Ginger Coconut Soup is dairy-free, comforting, and packed with warming spices and fresh ginger. It's my take on one of my favorite soups ever, from the Sun Deck here at the top of Ajax Mountain in Aspen. My version is easy to make, high in protein and fiber, and perfect for cozy lunches or dinners.

Course Appetizer, Main Course, Soup

Cuisine American

Keyword copycat recipe, dairy free, gluten free, vegan creamy soup

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 545kcal

Author Jackie Akerberg

Equipment

stove
Blender

Ingredients

1 cup red lentils
1 red or yellow onion finely chopped
4 garlic cloves minced
2 tbsp ginger finely chopped
2 lbs carrots chopped
2 tsp turmeric
1 tsp ground coriander
½ tsp paprika
4 cups water
1 cube vegan “chicken” bouillon
15 oz full fat coconut milk
½ lime juiced
2 tbsp maple syrup
1 tsp sea salt
2 green onions chopped
¼ cup crispy chickpeas
1 tbsp black sesame seeds

Instructions

Cook lentils according to package instructions until tender. Drain and set aside.
Heat a large Dutch oven over medium low heat and add a splash of water or cooking oil to coat (coconut oil would be great here!)
Add in the onion, garlic and ginger and sauté until very tender and fragrant, about 3 minutes.
Add in the carrots, spices, water and bouillon and bring to a boil. Reduce heat to medium and simmer for 15 minutes until carrots are very tender.
Transfer to a blender and add the lentils, coconut milk, lime juice and maple syrup, pureeing in batches if needed.
Season to taste with salt.
Pour into bowls and serve hot, garnished with green onion, crispy chickpeas, and sesame seeds.

Nutrition