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Vegan Coconut Spiced Carrot Soup Recipe

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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.Vegan Coconut Spiced Carrot Soup in a pretty orange bowl with an owl on itPeople often ask me for restaurant suggestions.  And I always laugh because I have no idea where to send anybody! (I guess people think I should know since I’m all about food and cooking. Go figure.)

I’d like to say it’s my two young boys that keep me and my husband from getting out much, but the truth is, by the time evening rolls around, I yearn to lay down on the sofa, in my sweats, under a blanket with a good TV show. So glamorous, I know.

All of that said, I truly love going out to eat. It’s of course fun and social, and it’s also great research. When I do motivate to call a babysitter and get out of my sweats, I ask the friends who ask me where to go, where they’ve been, and where I should go!  A couple of weeks ago, a friend suggested that my husband and I try Milo & Olive in Santa Monica. (I was feeling pretty cool, because I had actually been there before — never mind that is was for a quick cup of coffee).

We 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 menu, but I’m calling it Vegan Coconut Spiced Carrot Soup.

raw, peeled carrots with seasoningsOh my gosh, could I get to the point already!?

The point: Milo & Olive serves the best carrot soup I’ve ever had. (And yes, I’ve had many.) It was so incredibly delicious that I’ve tried to replicate 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. In a word — YUM!

Enjoy every last spoonful of this Vegan Coconut Spiced Carrot Soup!

If you try this soup or any of my other recipes, I’d love to hear what you think about it in the comments below. I love hearing from you! You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!

5 from 5 votes
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Vegan Coconut Spiced Carrot Soup Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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.

Course: First Course, Soup
Cuisine: American
Keyword: creamy vegan soups, fall and winter soups
Servings: 6 to 8
Calories: 162 kcal
Author: Valentina K. Wein
Ingredients
  • grape seed oil for the pan
  • 1 cup yellow onion, roughly chopped
  • 6 1/4 cup carrots, peeled, roughly chopped
  • 1 cup Yukon Gold Potatoes, peeled, roughly chopped
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon turmeric
  • 4 1/2 cups water
  • 2 3/4 cups light coconut milk
  • salt and granulated sugar to taste
  • pinch cayenne pepper
Instructions
  1. Coat the bottom of a large soup pot with grape seed oil and place it over medium heat.
  2. Add the onions and cook until they're soft and translucent, about 10 minutes.
  3. Add the carrots, potatoes and spices and cook for about 5 minutes, stirring from time to time.

  4. 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.

  5. 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.
  6. 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.)
Recipe Notes

Soups can vary in consistency -- if this comes out thicker than you'd like, just add more water, or a bit of vegetable stock.

I drizzled a bit of annato seed oil and coconut milk on top -- just because it's pretty.

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Comments

    • 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! 🙂

      Reply

  3. 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!

    Reply

  4. 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!

    Reply

  5. 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.

    Reply

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