Carrot and Coconut Soup (Printable Version)

Sweet carrots meet creamy coconut in this spiced, velvety bowl of comfort.

# Components:

→ 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, 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

# Preparation steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 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 2 to 3 minutes.
04 - Add ground coriander, cumin, and chili flakes if using. Stir 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 to 3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches in 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 additional chili flakes as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, and most of that time you're just letting the pot do the work while you relax.
  • The coconut milk makes it feel indulgent without any dairy guilt, and the spices add warmth without overpowering the natural sweetness of carrots.
  • It's naturally vegan and gluten-free, so you're not sacrificing anything when you choose it.
02 -
  • The immersion blender is your friend here, transforming chunks into cream in under a minute, but if you use a regular blender work in batches and let things cool slightly so you don't create a hot soup explosion.
  • Full-fat coconut milk makes all the difference between okay and revelatory, so don't reach for the light version thinking it's the same thing.
  • Lime juice at the end isn't a garnish, it's the ingredient that makes everything taste brighter and more true to itself.
03 -
  • Make this soup in a larger batch and freeze it in portions, so you have comfort waiting whenever you need it, because this is the kind of soup that makes hard days softer.
  • If the soup breaks or separates after blending, don't panic, just whisk in a splash more broth and it will come back together, sometimes things need a little patience to find harmony.
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