Coconut Spiced Carrot Soup

This Coconut Spiced Carrot Soup is vegan, and so unbelievably rich and creamy, that it's hard to believe it's cream-free. Full of warming spices, it's a delicious option for a fall or winter first course or meal.

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This Coconut Spiced Carrot Soup recipe was inspired by a carrot soup I had at one of my favorite restaurants, Milo & Olive in Santa Monica.

The soup in the restaurant was rich, creamy, subtly spiced, and vegan -- and it was one of the best soups I'd ever had. Carrot or otherwise.

It was so incredibly delicious that I did my best to replicate it. Knowing only two of the ingredients (carrots and coconut milk), and guessing on the rest, I think it turned out pretty close, and it's fantastic!

Unlike most carrot soups, this one is made without ginger. The cumin, cardamom and turmeric give it plenty of warmth on their own, so if ginger isn't your thing, this is the carrot soup for you!

The warming spices in the soup are cardamom, turmeric and cumin (+ a bit of cayenne if you want to add heat).

Ingredient Notes

• carrots - Choose carrots that are bright orange without cracks.
• onion - Choose onions that are heavy for their size.
• Yukon gold potato - The potato thickens the soup and makes it creamy. (More about this below). I love the texture of Yukon Golds, but you can use Russet potatoes also.
• ground cumin, turmeric and cardamom - These warming spices add an incredibly delicious earthy flavor that's nutty, slightly peppery and floral.
• cayenne - For a touch of heat if desired. (I always add it!) A little goes a long way, so add it one pinch at a time.
• light coconut milk - The light coconut milk is a lovely consistency for this soup. If you'd like to use full-fat coconut milk (which is okay), the soup will turn out a bit thicker, so you'll likely need to add a little more water after it's cooked.

Without cream, what makes the soup so creamy?

• A couple things make this vegan soup so creamy: a small amount of potato, and the cooking technique.
• Adding potato, even a small amount, can make most puréed soups thick, rich and creamy. (Rice works in a similar way.)
• This Coconut Carrot Soup is made with a simple three-step cooking technique that I use for most of my vegan soup recipes. The result is a super rich and creamy soup that's dairy-free.

How to Make It

- Coat the bottom of a large soup pot with olive oil, and place it over low-medium heat. Add the onions and cook until they're soft, translucent and a bit golden, about 10 minutes.

- Add the carrots, potatoes and spices and cook for about 5 minutes, stirring from time to time.


- Pour in the water and coconut milk, turn the heat to high and bring to a boil. Then immediately reduce the heat to low, cover, and let the soup simmer until the carrots and potatoes are tender, about 25 minutes.


- Purée the soup in a powerful blender (I use a Vitamix). Do this in two batches, blending on high until it's completely smooth. After the first batch is done, pour it into a large bowl. When you’re done with the second batch, return it to the soup pot, along with the first batch.



Recipe Tip: Please note that when you blend hot liquids in the blender, you have to hold down the lid very firmly. If you don't, the hot liquid, vibration, and steam can force the lid off. 


- Add the cayenne pepper if desired, and then the salt and sugar to taste, and serve. (Here's How to Season to Taste.)

Recipe Tips and Substitutions

• Soups can vary in consistency -- if this comes out thicker than you'd like, just add more water, or a bit of vegetable stock.
• If you want to intensify the coconut flavor, you can use coconut water instead of regular water. You can also use vegetable stock instead of the water. I find that this soup has a lot of depth even with the water.
• The vegetables in the recipe are all roughly chopped. They should however, all be more or less the same size so they cook evenly (about ½ to 1 inch).
• After the vegetables simmer in coconut milk, it might not look very appetizing -- but, do not worry, when it purées in the blender, it turns into a beautiful smooth and silky soup.
• After the vegetables have simmered, test their tenderness with a fork. It should slide out easily. They must be soft before they're puréed in the blender, or you won't get the smooth texture we're going for.

Making It Ahead and Storing It

• Make ahead: This soup can be made up to 3 days ahead. Store it in an airtight container in the refrigerator.
• Reheating: Warm the whole batch in a pot on the stove, or reheat individual servings in the microwave. If it's thickened up a bit, just add a little water or vegetable stock.
• Freezing: Freeze it in an airtight container for up to 2 months. It won't go bad after that, but it won't be quite as good.

I like to drizzle a little bit of chili oil on top of this soup. It's pretty and complements the touch of cayenne in the recipe.

More Must-Try Creamy Vegan Soup Recipes

• Creamy Asparagus Soup
• Spiced Chestnut Soup
• Kuri Squash Soup
• Roasted Parsnip Soup
• Kohlrabi-Lemon Soup
• Jalapeño-Cauliflower Soup
• "Cream" of Mushroom Soup

I hope you enjoy every last spoonful of this Vegan Coconut Spiced Carrot Soup!

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