Carrot and Coconut Soup (Printable)

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

# What You 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 - 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

# Steps:

01 - Heat olive oil in a large soup 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 another 2 to 3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to coat vegetables evenly 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 soup until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and a squeeze of 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 comes together in under an hour, which means you can make something that tastes sophisticated without stressing yourself out.
  • The coconut milk transforms simple vegetables into something velvety and comforting that tastes like you spent way more time on it than you actually did.
  • It's naturally vegan and gluten-free, so you're not cooking two different dinners for different people.
02 -
  • Don't skip the lime juice at the end, even if citrus seems random; it's what keeps the soup from tasting one-dimensional and heavy.
  • Full-fat coconut milk makes a difference in texture that light coconut milk just can't match, so read the can label carefully before you buy.
03 -
  • Make a double batch and freeze half in portions because this soup reheats beautifully and gives you a shortcut dinner on tired nights.
  • If your broth or coconut milk brand has additives or allergens you're concerned about, read the label carefully because those small details matter when you're cooking for people with restrictions.
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