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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! 

carrot coconut soup in a bowl

This creamy carrot soup recipe is a wonderful dish filled with nutritious vegetables and rich creamy coconut milk. It’s comforting and nourishing, leaving you happy & satisfied. 

carrot soup with coconut milk in two bowls

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.

If you love carrot soup, be sure to also try this Carrot Ginger Soup or this Roasted Carrot Soup with Orange (prepared in the oven)!

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! 😉

Ingredients

See recipe card for quantities.

Carrot Coconut Milk 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.

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.

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

  • 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.
Carrot Coconut Soup Recipe Step 1-3
  • 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.
Carrot Coconut Soup Recipe Step 4-5
  • Return soup to the pot, season with lime juice, salt, and pepper. Serve in bowls!
Carrot Coconut Soup Recipe Step 6

Soup Toppings: Coconut Milk (or dairy-free cream), fresh herbs (parsley or chives), sunflower seeds, or croutons make for a pretty soup garnish.

two bowls filled with homemade vegan carrot coconut soup

Storage & Freezing Instructions

How long does this soup last? You can keep it refrigerated in a sealed container for at least five days.

How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.

Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.

More Creamy Soup Recipes

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📖 Recipe

carrot coconut soup in a bowl

Carrot Coconut Soup

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! 
Author : Aline Cueni
5 from 2 votes

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :25 minutes
Total Time :30 minutes
Servings : 4
Calories : 203kcal

Ingredients
 

  • 1 tbsp oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 lb (500 ml) carrots roughly chopped
  • 1 ⅔ cups (400 ml) vegetable broth
  • 1 cup (240 ml) coconut milk
  • ½ – 1 tbsp 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.

Notes

Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.
Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

Nutrition

Calories: 203kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 515mg | Potassium: 447mg | Fiber: 4g | Sugar: 34g | Vitamin A: 21068IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.5mg

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Recipe Rating




5 from 2 votes (2 ratings without comment)

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