This Vegan Coconut Spiced Carrot Soup Recipe is so unbelievably rich and creamy, that it’s hard to believe it’s cream-free. The three main ingredients in this luscious comforting soup are carrots, potato and coconut milk.
Inspiration
I love going out to eat. It’s of course fun and social, but it’s also great research.
One of my favorite local restaurants is Milo & Olive in Santa Monica. I don’t get there often, but this soup was inspired from one I had there.
My husband and I had ordered a bunch of things, but what stood out the most was a vegan carrot soup. I can’t quite remember the name of the soup on the menu, but I’m calling it Vegan Coconut Spiced Carrot Soup. There were certainly a few detectable spices in it, and I could tell it was made with coconut milk.
It was the best carrot soup I’d ever had.
It was so incredibly delicious that I replicated it for you (& me). Knowing only two of the ingredients (carrots and coconut milk), and guessing on the rest, I think it turned out pretty close.
What’s in my Vegan Coconut Spiced Carrot Soup?
- onion
- carrot
- potato
- cumin
- cardamom
- turmeric
- cayenne pepper
- water
- coconut milk
- salt, sugar (don’t worry, just a pinch)
Recipe Tips
- 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.
- I drizzled a bit of annato seed oil and coconut milk on top — just because it’s pretty.
Enjoy every last spoonful of this Vegan Coconut Spiced Carrot Soup!
This soup is so rich and creamy, that it’s hard to believe it’s cream-free. The three main ingredients in this luscious comforting soup are carrots, potato and coconut milk.
All of the ingredients that say "roughly chopped," should be about 1/2 to 1-inch pieces.
- grapeseed oil for the pan
- 1 cup yellow onion, roughly chopped
- 6¼ cup carrots, peeled, roughly chopped
- 1 cup Yukon Gold Potatoes, peeled, roughly chopped
- 2 teaspoons ground cumin
- 1½ teaspoons ground cardamom
- ½ teaspoon turmeric
- 4½ cups water
- 2¾ cups light coconut milk
- salt and granulated sugar to taste
- pinch cayenne pepper
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Coat the bottom of a large soup pot with grapeseed oil and place it over medium heat.
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Add the onions and cook until they're soft and translucent, about 10 minutes.
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Add the carrots, potatoes and spices and cook for about 5 minutes, stirring from time to time.
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Pour in the water and coconut milk, turn the heat to high and bring to a boil. Cover, reduce the heat to low and let the soup simmer until the carrots and potatoes are tender, about 25 minutes.
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In two batches, so it's not too full, pour the soup into a powerful blender and blend on high until it's completely smooth. (I use the blender for this soup because I love it super, silky smooth -- however, you can also use an immersion blender, and get close to the same effect.) 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.
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Once the soup is blended, return it to the pot. Add the cayenne pepper, and then the salt and sugar to taste. (Here's How To Season To Taste.)
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Lynn @ The Actor's Diet says
Milo and Olive also has the best vegan gluten free banana cake…must go back for soup!
valentina says
Yum — must try it with my next trip for coffee. 😉
Christina @ Sweet Pea's Kitchen says
This soup sounds incredible! The temperatures tonight are supposed to dip down to -45 with the windchill…I’m thinking this soup would warm us right up! Pinned!! 🙂
valentina says
Soup is the best on cold nights! And what a cold night that will be. Wow! Light a fire, grab a blanket and eat soup! 🙂
Deb says
Spiced Carrot Soup sounds so inviting on one of these cold dark evenings! I also enjoy “nesting” at the end of the day. There is nothing like the comfort of home, especially in the winter!
David says
People have recommended Milo and Olive to me, as well. Next time I am over I must get there! I love the sound of this and it is nice and tropical, too. Love the annato oil and coconut milk flourish!
valentina says
If you ever make it to Santa Monica, you must try it! Get the carrot soup & the “Garlic Knot.” 🙂
Ash-foodfashionparty says
You are so right on living in sweats, yes so glam right..:)
By the time we get ready to get out, I am exhausted and we order in and hang out with the boys.
The soup looks not only gorgeous but I am sure tastes yummy.
Coco in the Kitchen says
Looks dreamy!
I love the pic.
Delicious ingredients. Can’t wait to TASTE it.
plasterer bristol says
This is delicious. Love soups. Thanks for sharing this.
Simon
valentina says
Thanks, Simon! 🙂
Tayler Ross says
I love healthy soups like this! So comforting and delicious!
valentina says
Thanks, Tayler!
Sandi says
This looks like a huge bowl of comfort food! Looks delicious!
valentina says
Thank you. 🙂
Catherine Brown says
Mmmm, I love all these spices goin’ on here! This sounds like the perfect bowl of soup!
valentina says
Thanks, Catherine. Hope you try it and love!
Sabrina says
The color of this soup alone is getting me excited to dig in! Looks amazing!
valentina says
Thanks, Sabrina. Hope you try it.
Jere Cassidy says
I am such a carrot lover, but I have never had a carrot soup. I love all the ingredients in the soup so this is definitely a must try.
valentina says
If you even like carrots, I think you’ll love this! Thank you for checking it out. 🙂
Dawn - Girl Heart Food says
It’s so fun when you can recreate meals enjoyed at a restaurant at home! They usually turn out better…plus, you can enjoy in your comfy clothes 😉 With cold weather still in full force around here, a big bowl of this soup is definitely in order. Looks so good!!!
David @ Spiced says
I love recreating meals and recipes from restaurants! It’s such a fun challenge. This carrot soup sounds fantastic, and I know it would be a huge hit here. We’re having a chilly early Spring day here, and I’m thinking a nice bowl of soup would be quite welcome right now! 🙂
valentina says
So with you on welcoming soup right now. 🙂 And I agree that it’s always a fun challenge to try to recreate a restaurant dish. I love it. I hope you’re all well over there. ~Valentina
Jeff the Chef says
I would rather have carrots in a cake than in a soup (I see you have a recipe!), but spring has not yet arrived in my part of the world, and I could use a good soup to stave off the lingering cold.
valentina says
Well then, perfect. I’d rather have them in a cake, too. 😉 Thanks, Jeff. Enjoy! ~Valentina