Print

Vegan Coconut Spiced Carrot Soup Recipe

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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.