Carrot Coconut Soup is a simple, filling vegan soup you can make any night of the week using ingredients you probably have in your kitchen. It's healthy, delicious, and warming!
This creamy carrot soup with coconut milk is a wonderful dish filled with nutritious vegetables and rich creamy coconut milk. It’s comforting and nourishing, leaving you happy & satisfied.
Coconut milk and the carrots lend the soup a creamy texture, making it aromatic and mildly sweet. Perfect for a warming meal in the cold months! Pure soul food! It’s also quickly prepared, gluten-free, and full of vitamins. You can serve it as an appetizer or with a piece of freshly baked bread as a light dinner. In any case, the whole family will enjoy it! 😉
If you love carrot soup, be sure to also try this Carrot Ginger Soup!
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Ingredients
- Carrots: The main ingredient! I recommend using organic carrots, these are much more aromatic and can be used with the skin on. No need to peel them when washed thoroughly.
- Coconut Milk: Makes the soup extra creamy, intense, mild, and gives it an irresistible coconut flavor!
- Onion & Garlic: A must for more flavor.
- Vegetable Broth: This is what the carrots are cooked in! The higher quality the vegetable broth is, the better the soup tastes 😉.
- Lime Juice: A little acid to taste! Works too with lemon juice.
- Variations: Do you love ginger? Peel a small piece of fresh ginger and roughly chop it. Sauté with the onion and garlic. Curry fans are welcome to stir some curry powder or red curry paste into the soup for seasoning.
- Soup Toppings: Coconut Milk (or dairy-free cream), fresh herbs (parsley or chives), sunflower seeds, or croutons make for a pretty soup garnish.
See recipe card for quantities.
How To Make
- Peel and mince the onion and garlic. Peel and roughly chop the carrots (no need to peel them if using organic carrots).
- Heat a large pot with oil. Sauté the onion and garlic for 2 minutes. Add carrots, sauté for another 5 minutes.
- Deglaze with vegetable broth and coconut milk, bring to a boil, cover and simmer for 15 minutes until the carrots are tender. Stir occasionally.
- Blend the soup in a high-speed blender or immersion blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
- Return soup to the pot, season with lime juice, salt, and pepper. Serve in bowls!
FAQs
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📖 Recipe
Carrot Coconut Soup
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 lb carrots, roughly chopped
- 1 ⅔ cups vegetable broth
- 1 cup coconut milk
- ½ – 1 tablespoon lime juice
- salt & pepper
Instructions
- Peel and mince the onion and garlic. Peel and roughly chop the carrots (no need to peel them if using organic carrots).
- Heat a large pot with oil. Sauté the onion and garlic for 2 minutes.
- Add carrots, sauté for another 5 minutes.
- Deglaze with vegetable broth and coconut milk, bring to a boil, cover and simmer for 15 minutes. Stir occasionally.
- Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
- Return soup to the pot, season with lime juice, salt, and pepper. → Optional: Decorate the soup with coconut milk, chopped chives, or croutons.
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