Carrot and Coconut Soup (Printable)

Velvety carrots in creamy coconut broth with warming spices. Vegan, gluten-free comfort in a bowl.

# 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 fl oz) 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
12 - Salt and freshly ground black pepper to taste

→ Garnish

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

# Step-by-Step:

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 for 1 minute until fragrant.
03 - Stir in carrots and potato, cook 2-3 minutes to release flavors.
04 - Add ground coriander, cumin, and chili flakes. 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 very tender.
06 - Stir in coconut milk and heat through for 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 Advice:

01 -
  • The soup tastes indulgent and restaurant-quality, but comes together faster than you'd think.
  • It's naturally vegan and gluten-free without feeling like you're missing anything.
  • One pot, minimal cleanup, and somehow it tastes better the next day.
02 -
  • Don't skip the lime at the end—it's the difference between a soup that tastes muted and one that sings.
  • If your soup seems too thick after blending, thin it gently with a splash of broth or plant-based milk rather than rushing to add water, which dilutes the flavor.
03 -
  • Buy carrots that are roughly the same size so they cook evenly—uneven cooking is why some bites taste raw while others are mushy.
  • Taste the soup multiple times during cooking, especially before adding salt, as both the broth and coconut milk bring their own seasoning to the pot.
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