Carrot and Coconut Soup (Printable)

Sweet carrots meet creamy coconut milk in this velvety, subtly spiced comfort bowl. Vegan and gluten-free.

# 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 ounces) 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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 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, and cook for another 2-3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to coat the vegetables in the spices.
05 - Pour in the 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 the coconut milk and heat through for 2-3 minutes, being careful not to boil.
07 - Remove from heat. Use an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to your preference.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes if desired.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you probably already have sitting around.
  • The coconut and spices create a complexity that feels restaurant-quality but tastes effortlessly homey.
  • It's naturally vegan and gluten-free, so it works for almost any table you're feeding.
02 -
  • Don't skip the ginger or the lime—I learned this the hard way by making it without one, and the soup tasted flat and one-dimensional until I fixed it.
  • If you're using an immersion blender, work in batches or let the soup cool slightly so you don't accidentally splash yourself with hot liquid—I've been there and it's not fun.
  • Full-fat coconut milk makes an enormous difference compared to lite versions, which somehow lose all their charm when blended with vegetables.
03 -
  • Roasting your carrots at 400 degrees Fahrenheit for fifteen minutes before adding them to the soup deepens their natural sweetness and gives the finished dish a richer, more complex flavor.
  • Keep a bit of the soup aside before blending if you like some texture—blend the rest smooth and then fold in the chunky part for a more interesting mouthfeel that still feels creamy.
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