Carrot and Coconut Soup (Printable)

Sweet carrots meet creamy coconut in this velvety, spiced soup ready in under an hour.

# What You'll 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 - 0.5 teaspoon ground coriander
10 - 0.5 teaspoon ground cumin
11 - 0.25 teaspoon chili flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Garnish

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

# Directions:

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

# Expert Tips:

01 -
  • The velvety texture somehow manages to feel both light and indulgent at the same time, making it perfect for both special occasions and everyday comfort.
  • With just a handful of common ingredients, this soup transforms into something so much greater than the sum of its parts, proving that sometimes the simplest recipes bring the most joy.
02 -
  • Never skip the step of sautéing the onions properly, as I once did when in a hurry, which resulted in a soup with a raw, slightly sharp flavor instead of the mellow sweetness that makes this recipe shine.
  • The soup will thicken considerably as it cools, so if youre making it ahead, you might want to add a splash more broth when reheating to achieve the perfect consistency.
03 -
  • If your carrots arent naturally sweet enough, roast them with a drizzle of honey before adding to the soup, which concentrates their flavor and adds caramelized notes that elevate the entire dish.
  • Save the carrot tops to make a quick pesto for drizzling over the finished soup, a no-waste trick that adds a fresh, herbaceous counterpoint to the creamy base.
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