Creamy Vegan Carrot Soup with Coconut Recipe

Homemade vegan carrot soup
Homemade vegan carrot soup.
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings (64)

This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy vegan and soy-free tropically flavored soup. If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free, and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup.

With nothing but carrots, coconut milk and spices, this recipe is vegetarian, vegan and gluten-free.

What You'll Need

  • 2-3 large carrots, chopped small
  • 1 onion, chopped small
  • 1 tsp fresh ginger, minced
  • 1 1/2 teaspoon curry powder
  • 1 3/4 cup vegetable broth
  • 1 14 ounces can coconut milk

How to Make It

  1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
  2. Allow to cool slightly, and then puree in a blender, working in batches if needed.
  3. Return to heat and stir in coconut milk until well combined.
  4. Season generously with sea salt, to taste.
  5. Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.