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Coconut Carrot Ginger Soup with Crispy Duck (Gluten-Free, Soy-Free, Dairy-Free)

Name: Coconut Carrot Ginger Soup with Crispy Duck (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 5 large carrots, peeled and chopped; 3 cups vegetable broth (gluten-free); 1 can (14 oz) full-fat coconut milk; Salt and black pepper, to taste; 1 duck leg (pre-cooked or confit), shredded and pan-seared until crispy; ½ cup green beans, trimmed and blanched; 2 tbsp toasted chopped walnuts; Optional: a drizzle of coconut cream or olive oil for garnish

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 Minutes

Cook Time: 30 minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

A velvety blend of sweet carrots, warming ginger, and creamy coconut milk, topped with green beans, crispy duck strips, and toasted walnuts for added depth and texture. A vibrant, nourishing dish that’s elegant and allergy-friendly.

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What You’ll Need:

For the Soup

1 tbsp coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
5 large carrots, peeled and chopped
3 cups vegetable broth (gluten-free)
1 can (14 oz) full-fat coconut milk
Salt and black pepper, to taste

For the Toppings

1 duck leg (pre-cooked or confit), shredded and pan-seared until crispy
½ cup green beans, trimmed and blanched
2 tbsp toasted chopped walnuts
Optional: a drizzle of coconut cream or olive oil for garnish

Prepration for:Coconut Carrot Ginger Soup with Crispy Duck (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Prepare the Soup Base

In a large pot, heat coconut oil over medium heat. Sauté onion for 4–5 minutes until translucent. Add garlic and ginger; stir for 1 minute. Add chopped carrots and stir to coat. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until carrots are tender.

Step 2/4

Blend and Finish

Use an immersion blender or transfer soup to a blender in batches. Blend until completely smooth. Return to pot and stir in coconut milk. Season with salt and pepper to taste. Warm through on low heat for another 5 minutes.

Step 3/4

Prepare the Toppings

Sear duck leg in a non-stick skillet until crispy, about 3–5 minutes. Blanch green beans in boiling water for 2–3 minutes, then cool in ice water. Toast walnuts in a dry pan over medium heat for 2–3 minutes.

Step 4/4

Assemble

Ladle hot soup into bowls. Neatly arrange green beans and duck strips in the center. Sprinkle with toasted walnuts. Drizzle with coconut cream or olive oil if desired.

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