Carrot Coconut Cream Soup (Printable)

Sweet carrots in creamy coconut broth, spiced for warmth and comfort.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 fluid ounces) full-fat coconut milk

→ Spices & Seasoning

08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley, chopped, optional
14 - Toasted coconut flakes, optional
15 - Lime juice

# Step-by-step Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and ginger to the pot. Cook for 1 minute until fragrant.
03 - Stir in carrots and potato, cooking for 2 to 3 minutes to develop flavor.
04 - Add ground coriander, cumin, and chili flakes if using. Stir well to coat vegetables evenly in spices.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very tender.
06 - Stir in coconut milk and heat through for 2 to 3 minutes. Do not allow to boil.
07 - Remove from heat. Use an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.

# Expert Advice:

01 -
  • The velvety texture feels indulgent but the recipe is surprisingly simple, perfect for those evenings when you want something that tastes like you spent hours in the kitchen.
  • The combination of warming spices and sweet carrots creates this magical balance that even my spice-skeptical brother requests whenever he visits.
02 -
  • Never boil the soup after adding coconut milk or you might end up with a separated, grainy texture, a mistake I made during my first attempt that taught me the value of gentle heating.
  • If using a countertop blender for hot soup, fill it only halfway and place a kitchen towel over the lid held down with your hand to prevent steam explosions, a safety tip I learned after redecorating my ceiling with carrot soup.
03 -
  • Toast the spices in the oil before adding liquids to release their essential oils and deepen the flavor profile, a technique I learned from an Indian cooking class that transformed my soup game.
  • For an extra layer of sweetness and complexity, roast the carrots with a drizzle of honey before adding them to the soup, which caramelizes their natural sugars and intensifies their flavor.
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