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.
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Recipe Information
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)
Instructions
Peel and chop the carrots into small, even-sized pieces. Dice the onion, mince the garlic, and grate the ginger.
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.
Add the minced garlic, grated ginger, ground cumin, and ground coriander. Cook for another minute, stirring frequently, until fragrant.
Add the chopped carrots to the pot and stir to coat them in the aromatic mixture.
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.
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.
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.
Remove the soup from heat and stir in the lime juice for a bright, tangy flavor.
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
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 68.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3731 mg | 79% | |
*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.
