Carrot and Coconut Soup (Printable)

Velvety soup with sweet carrots, creamy coconut milk, and warm spices. Vegan, gluten-free, ready in 45 minutes.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 ounces) full-fat coconut milk

→ Spices and Seasoning

08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley, chopped
14 - Toasted coconut flakes
15 - Lime juice

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in carrots and potato, and cook for another 2-3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to coat vegetables evenly with spices.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very tender.
06 - Stir in coconut milk and heat through for 2-3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and a squeeze of lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.

# Expert Advice:

01 -
  • It's ready in 45 minutes total, making it perfect for those nights when you want something homemade but don't have hours to spend.
  • The coconut milk adds a subtle richness without being heavy, so you don't feel weighed down after eating it.
  • It's naturally vegan and gluten-free, which means it actually works for nearly everyone at the table without any awkward modifications.
02 -
  • Don't skip the lime juice at the end—I learned this the hard way when a batch tasted flat and one-note until I added it.
  • If your coconut milk looks separated when you open the can, that's completely normal and actually desirable; just stir it in as is.
  • Immersion blenders are your friend here, but if you're using a regular blender, let the soup cool slightly and blend in small batches to avoid burns and overflow.
03 -
  • If you want a lighter version without sacrificing creaminess, use half coconut milk and half vegetable broth, or try light coconut milk though the texture won't be quite as luxurious.
  • The quality of your vegetable broth really matters here, so taste it on its own first—if it tastes like nothing, your soup will too.
Return