Pacific Rim Gingered Carrot & Coconut Soup Recipe

This creamy carrot and coconut soup recipe combines sweet carrots, fresh ginger, and coconut milk for a smooth, flavorful bowl with a subtle Pacific Rim-inspired twist. Made with Frontier Soups Pacific Rim Gingered Carrot & Coconut Soup Mix, this easy homemade soup is ready in about 40 minutes.

Ingredients

You Will Need

Pacific Rim Gingered Carrot & Coconut Soup Mix
2 lbs. whole carrots, scrubbed, not peeled
4 cups vegetable or chicken broth (32 oz.)
1-2 Tbsp. brown sugar
1 can (14 oz.) unsweetened coconut milk (omit for a simple pureed version or substitute cream)

Instructions

Here's What You Do

Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.
In a 3 or 4-quart pot, bring broth and carrots to a boil. Reduce heat and stir in soup mix and brown sugar.
Return to a simmer, cover, and cook for 30 minutes.
Using a hand immersion blender or hand mixer in the soup pot, or in batches in a food processor, puree soup leaving some little pieces for texture.
Add coconut milk, cook on low 5 minutes, and serve.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Reducing Sodium

Broth:

To reduce sodium, use an alternative broth such as: low-sodium, organic, stock, bone broth, unsalted, or try making a homemade broth. See chart below to compare.

All our mixes contain no added salt, only what occurs naturally in the ingredients. In the interest of transparency, we use regular (full-sodium) store-bought broth to create our recipes and calculate the nutrition panels — which is why the sodium levels may appear higher than you desire.

While we don’t like it from a health standpoint, salt is a major flavor booster. If you are using reduced sodium broth and looking to enhance flavor, try adding these depending on your preferences: fresh ground pepper, herbs & spices, lemon juice, garlic, onion, red pepper flakes, hot-sauce, flavored vinegar.

Variety (1 cup)	Sodium (mg)	% Daily Value
Standard Broth	860 mg	37%
Low-Sodium Broth	570 mg	25%
Organic Broth	550 mg	24%
Stock	510 mg	22%
Bone Broth	400 mg	17%
Organic Low-Sodium Broth	100 mg	4%
Unsalted Broth	35 mg	2%

Boosting Protein

Add ½ cup – 1 cup full-fat (4%) cottage cheese, in addition to, or in place of, the coconut milk. This will alter the taste profile making the soup more tangy, salty, and savory. If using cottage cheese, we highly recommend you: 1) liquify/smooth entirely in blender or with immersion blender before adding, and 2) turn off the heat and let the soup cool slightly before adding so it does not curdle and/or lose its silky texture. See chart below for nutritional info.
Add a can of your favorite bean such as black, white/cannellini, lentil, chickpea, navy, etc.
Add shredded (or diced) cooked chicken (8-16 oz).
Swap standard broth for bone broth.
Top soup with hemp hearts and/or pumpkin seeds.

Nutrient	Per 1 Cup Full-Fat 4% Cottage Cheese
Protein	~23 – 25 g
Calories	~220 – 240 kcal
Total Fat	~9 – 10 g
Sodium	~820 – 850 mg

Nutritious Options/Swaps

Substitute coconut milk for lite coconut milk, or omit coconut milk for a simple pureed soup.
Add 1 cup diced sweet potato with the soup mix.
Add 1 cup diced leeks with the soup mix.
Top with toasted nuts and/or seeds.
Stir in ¼ cup unsalted cashews.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Turn Soup into a Bowl/Meal:
Prepare your favorite grain (white/brown rice, farro, quinoa, etc.) and ladle soup on top!

Chilled Carrot Coconut Soup:
Prepare the soup a day ahead and refrigerate. Serve chilled with a dollop of yogurt and a sprinkle of chopped pecans for a refreshing summer appetizer.

Sweet Potato, Mango & Coconut Carrot Soup:
Add sweet potato for extra body and natural sweetness. For a tropical spin, swap the brown sugar for fresh mango and garnish with chopped peanuts. A spoonful of curry or Massaman paste adds warm Thai-inspired flavor.

Hearty Chicken Version:
Add shredded chicken breast and diced sweet potato for a more filling, protein-rich variation.

Gremolata Garnish:
Blend lemon peel, Italian parsley, garlic, olive oil, and freshly ground black pepper in a food processor until finely minced. Spoon over each serving for a bright, zesty Italian-style topping.
Shortcut: A small container of tabbouleh from the deli also works beautifully as a quick garnish.

You Will Also Need:

1 lemon
1/2 cup packed Italian parsley
3 garlic cloves
1 tablespoon olive oil
Freshly ground black pepper

Here’s What You Do:

Remove peel from lemon with a vegetable peeler.
Put lemon peel and remaining ingredients in bowl of food processor.
Run processor until ingredients are finely minced.
Place a spoonful on each serving of carrot soup for a zesty Italian garnish in any season.

Garnish Options:
Try adding a wedge of fresh lime, fresh cilantro, or even a dollop from a small container of tabbouleh.

Inspired by our customers. Thanks to Carla C., Ronnie M., and Rudy for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.

Dietary Adaptations

Vegan/Vegetarian

This soup is naturally vegan/vegetarian when prepared as directed, using only plant-based ingredients.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Cooking Methods

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.