Carrot and Coconut Soup (Printable Version)

Sweet carrots in creamy coconut broth with warm spices. Vegan, gluten-free comfort in 45 minutes.

# Ingredient List:

→ 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 & 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

# How-To Steps:

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, cooking for 2-3 minutes to combine.
04 - Add ground coriander, cumin, and chili flakes. Stir thoroughly to coat vegetables in 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 until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or extra chili flakes as desired.

# Expert Advice:

01 -
  • It feels indulgent and nourishing without any dairy, making it the kind of meal that leaves you satisfied rather than weighed down.
  • The spice balance is gentle enough for weeknight ease but complex enough to feel like you actually tried.
02 -
  • Don't skip the toasting of those spices in step four—it's the difference between soup that tastes pleasant and soup that tastes like you actually know what you're doing.
  • If your coconut milk is especially thick, whisk it with a splash of the broth before adding it so it incorporates smoothly rather than clumping.
03 -
  • If your soup seems too thick after blending, thin it with more broth rather than milk—it keeps the coconut flavor from overwhelming.
  • Freeze this soup in portions, and on future rough days you'll be grateful to your past self for thinking ahead.
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