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.
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?
- cayenne pepper
- coconut milk
- salt, sugar (don’t worry, just a pinch)
- 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
Coat the bottom of a large soup pot with grapeseed oil and place it over medium heat.
Add the onions and cook until they're soft and translucent, 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. Cover, reduce the heat to low and let the soup simmer until the carrots and potatoes are tender, about 25 minutes.
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.
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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