Coconut Carrot Soup

Warm, velvety, and packed with vibrant flavors, Coconut Carrot Soup is the ultimate comfort food with a tropical twist. This creamy vegan soup combines the natural sweetness of tender carrots with the rich, luscious creaminess of coconut milk, balanced by aromatic ginger, garlic, and a hint of exotic spices like cumin and coriander. A splash of lime juice adds a tangy brightness, while optional cilantro garnish offers a fresh finishing touch. Ready in just 45 minutes, this one-pot recipe is as simple as it is satisfying, making it perfect for a cozy weeknight dinner or an elegant starter. Serve it with crusty bread or a light salad for a wholesome, gluten-free meal that’s sure to impress.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium carrots
• 1 can (14 oz) coconut milk
• 1 medium onion
• 2 cloves garlic cloves
• 1 tablespoon ginger
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Peel and chop the carrots into small, even-sized pieces. Dice the onion, mince the garlic, and grate the ginger.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic, grated ginger, ground cumin, and ground coriander. Cook for another minute, stirring frequently, until fragrant.

Step 4

Add the chopped carrots to the pot and stir to coat them in the aromatic mixture.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the carrots are very tender.

Step 6

Once the carrots are tender, remove the pot from heat and let it cool for a couple of minutes. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Work in batches if needed.

Step 7

Return the blended soup to the pot over low heat. Stir in the coconut milk, salt, and pepper. Simmer for an additional 5 minutes, stirring occasionally.

Step 8

Remove the soup from heat and stir in the lime juice for a bright, tangy flavor.

Step 9

Serve hot, garnished with freshly chopped cilantro if desired. Pair the soup with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(1962.5g)

Amount per serving	% Daily Value*
Calories	1018.3

Total Fat 39.2g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4946.5mg	0%
Total Carbohydrate 154.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 68.3g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 375.5mg	0%
Iron 8.8mg	0%
Potassium 3730.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 8.9%

Carbs: 58.0%