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Coconut Carrot Ginger Soup

An image of prepared Coconut Carrot Ginger Soup showing a soup made with onion, ginger root, carrots, Swanson® Natural Goodness® Chicken Broth, Campbell's® Condensed Cream of Chicken, coconut milk and sriracha.
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people
  • calories: 152 1 serving

With minimal prep work and a quick 30-minute cook time, this soup delivers impressive flavors without the fuss. Just saute some onion, then stir in frozen carrots and chicken broth. Simmer until the carrots are tender, then blend with creamy condensed soup, coconut milk and sriracha for a little heat. The coconut milk adds richness and you can use more or less sriracha so the heat is perfect. Savory, sweet, creamy and spicy, this velvety, vibrant Coconut Carrot Ginger Soup hits all the right notes.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, cut in half and sliced (about 1 cup)
  • 1 tablespoon minced peeled ginger root
  • 4 cups sliced frozen carrots (about 16 ounces)
  • 3 cups Swanson® Natural Goodness® Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon sriracha hot chili sauce (optional)

Instructions

  • Tips

    • To get the heat level just right, start with a smaller amount of sriracha and adjust to personal preference. For a milder, sweet heat, consider sweet chili sauce as an alternative.
    • This soup looks beautiful served topped with a dollop of yogurt, a sprinkle of fresh chopped cilantro or parsley, and a few toasted coconut flakes for texture.
    • If you don't have an immersion blender, wait for the soup to cool slightly, then transfer to a countertop blender (if your blender holds less than 2 quarts, you'll want to blend in batches).  Return to the saucepan to reheat before serving.

  • Step 1

    Heat the oil in a 4-quart saucepan over medium heat.  Add the onion and ginger and cook for 3 minutes or until the onion is tender-crisp, stirring often.

  • Step 2

    Stir in the carrots, broth and soup and heat to a boil.  Reduce the heat to medium-low.  Cook for 12 minutes or until the vegetables are tender.

  • Step 3

    Stir in the soup and coconut milk and cook until the mixture is hot.  Using an immersion blender, blend until the mixture is creamy and uniform, with no lumps.  Stir in the sriracha, if desired.  Season to taste with salt and pepper.

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Calories 152
Total Fat 10 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 708 mg
Total Carb 13 g
Dietary Fiber 3 g
Sugar 5 g
Protein 3 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 6 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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