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Coconut Carrot Ginger Soup

Image of Coconut Carrot Ginger Soup
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people
  • calories: 155 1 serving

You won't believe how easy this Coconut Carrot Ginger Soup recipe is to make! 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 soup brings savory flavor, the carrots, earthy sweetness. The coconut milk adds richness and you can use more or less sriracha so the heat is perfect. Savory, sweet, creamy and spicy, this Coconut Carrot Ginger Soup hits all the right notes and it's ready in only 30 minutes!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, 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 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon sriracha hot chili sauce (optional)

Instructions

  • 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.

  • 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 smooth.  Stir in the sriracha, if desired.  Season to taste with salt and pepper.

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Calories 155
Total Fat 9 g
Sat. Fat 4.6 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 708 mg
Total Carb 14 g
Dietary Fiber 3 g
Sugar 5 g
Added Sugars 0 g
Protein 3 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 6 %DV
Potassium 8 %DV

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