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.
Going out to restaurants is fun, social and great research.
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!
Vegan Coconut Spiced Carrot Soup Recipe
Equipment
Ingredients
- olive oil
- 1 cup roughly chopped yellow onion (bite-sized)
- 6 cups peeled, chopped carrots (bite-sized) approx. 2½ pounds whole carrots
- 1 cup peeled, chopped Yukon Gold potatoes (bite-sized) approx. â…“ pound potato
- 1 tablespoon ground cumin
- 2 teaspoons ground cardamom
- ½ teaspoon turmeric
- 4 cups water
- 2 cups unsweetened light coconut milk
- salt and granulated sugar to taste
- pinch cayenne pepper optional
Instructions
- Cook the onions. 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 carrots and potatoes. Add the carrots, potatoes, cumin, cardamom, turmeric, and cook for about 5 minutes, stirring from time to time.
- Add coconut milk and water and simmer. 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.
- Blend. 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. 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.
- Season and serve. Once the soup is blended, return it to the pot. Add the cayenne pepper (if desired for a little heat), and then the salt and sugar to taste, and serve. (Here's How to Season to Taste.)
NOTES
NUTRITION
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Nadira Shaikh
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!!!
valentina
Thanks so much! Yes, comfy clothes with a bowl of delicious soup is the best. 🙂 ~Valentina
David Scott Allen
Thanks for bringing this back - we see ourselves doing more soups as dinner and this sounds fabulous! (Even more so this second time around!)
valentina
David, thank you!! I'm so happy you like it and you're so kind to let me know. Enjoy! 🙂 ~Valentina
Chef Mimi
I love the cumin and cayenne! I used to make more soups, and I’d often use some silken tofu for thickening instead of a potato. They both work really well. And I love the coconut milk. I need to use that more often.
valentina
Hi Mimi. Why have I never made a soup with silken tofu!? I'm going to try that for sure. Thank you! 🙂 ~Valentina
John / Kitchen Riffs
Yum! I love satisfying soups like this. You're right about potatoes adding creaminess. Sounds odd, but parsnips can, too -- worth trying. Anyway, good stuff -- thanks.
valentina
Thanks, John. I love the idea of using parsnips to add creaminess. And with that would come their lovely flavor too. 🙂 ~Valentina
Ben | Havocinthekitchen
This soup looks utterly creamy and delicious! I love using coconut milk in vegetable soup, and I also love a spicy kick here. And I am intrigued by the use of cardamom. It's one of my favourite spices yet I haven't used it often in savoury recipes.
valentina
Hi Ben. Cardamom is one of my favorite spices to use -- in sweet and savory recipes. I hope you love it and thanks for visiting! 🙂 ~Valentina
Eha
Am by no means vegan but have prepared and enjoyed carrot soups from around the world all my cooking life ! Love the sound of this . . . shall probably have a slightly bigger spoon for the spices . . . you have a nice texture . . . !
valentina
I hope you try it and love it, Eha. I'd love to know how it compares to all the others. Enjoy and as always, thanks so much for visiting. 🙂 ~Valentina
Jeff the Chef
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
Well then, perfect. I'd rather have them in a cake, too. 😉 Thanks, Jeff. Enjoy! ~Valentina
David @ Spiced
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
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
Dawn - Girl Heart Food
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!!!
valentina
Thank you, Dawn! I'm all about the comfy clothes! 🙂 ~Valentina
David
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
If you ever make it to Santa Monica, you must try it! Get the carrot soup & the "Garlic Knot." 🙂