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 from 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!
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.
- The vegetables are gently sautéed.
- Then they simmer in a liquid until they’re tender.
- And finally, the mixture is puréed in a powerful blender until smooth.
The warming spices in the soup are cardamom, turmeric and cumin.
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 enough before they’re puréed in the blender, or you won’t get the smooth texture we’re going for.
- The recipe calls for a pinch of cayenne pepper. I love the touch of heat with the subtle sweetness of the carrots. Add as much or as little as you like — or skip it all together if you prefer.
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.
I hope you enjoy every last spoonful of this Vegan Coconut Spiced Carrot Soup!
More creamy vegan soup recipes:
- Vegan Asparagus Soup
- Red Kuri Squash Soup
- Creamy Parsnip Soup
- Coconut Lemon Kohlrabi Soup
- Cream of Jalapeño Cauliflower Soup
- Vegan Cream of Mushroom Soup
Vegan Coconut Spiced Carrot Soup Recipe
Ingredients
- grapeseed oil for the pan
- 1 cup roughly chopped yellow onion
- 6 cups peeled, roughly chopped carrots
- 1 cup peeled, roughly chopped Yukon Gold Potatoes
- 2 teaspoons ground cumin
- 1½ teaspoons ground cardamom
- ½ teaspoon turmeric
- 4 cups water
- 2 cups light coconut milk
- salt and granulated sugar to taste
- pinch cayenne pepper
Instructions
- Cook the onions. 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 carrots and potatoes. Add the carrots, potatoes and spices 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, and then the salt and sugar to taste, and serve. (Here's How to Season to Taste.)
Notes
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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.” 🙂
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!!!
valentina says
Thank you, Dawn! I’m all about the comfy clothes! 🙂 ~Valentina
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
Eha says
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 says
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
Ben | Havocinthekitchen says
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 says
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
John / Kitchen Riffs says
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 says
Thanks, John. I love the idea of using parsnips to add creaminess. And with that would come their lovely flavor too. 🙂 ~Valentina
Chef Mimi says
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 says
Hi Mimi. Why have I never made a soup with silken tofu!? I’m going to try that for sure. Thank you! 🙂 ~Valentina
David Scott Allen says
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 says
David, thank you!! I’m so happy you like it and you’re so kind to let me know. Enjoy! 🙂 ~Valentina