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Vegan Coconut Spiced Carrot Soup Recipe

Valentina K. Wein
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.
5 from 9 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Soup, First Course
Cuisine American
Servings 6 to 8
Calories 162 kcal


  • grapeseed oil for the pan
  • 1 cup yellow onion, roughly chopped
  • cup carrots, peeled, roughly chopped
  • 1 cup Yukon Gold Potatoes, peeled, roughly chopped
  • 2 teaspoons ground cumin
  • teaspoons ground cardamom
  • ½ teaspoon turmeric
  • cups water
  • 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.)
Keywords fall and winter soups, creamy vegan soups
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