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close up of carrot soup in orange bowl, swirled
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5 from 2 votes

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.
The "roughly chopped" vegetables should be about ½ to 1 inch pieces.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Soup, First Course
Cuisine: American
Keyword: fall and winter soups, creamy vegan soups
Servings: 6 to 8
Calories: 195kcal

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
  • 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

Calorie count is only an estimate.

Nutrition

Calories: 195kcal