Creamy Coconut Carrot Soup


June 3, 2010

This creamy coconut carrot soup has a mind-blowing flavor that will make your weak at the knees. Do not miss it.

Creamy Coconut Carrot Soup

This coconut carrot soup is really easy, and has an incredible depth of flavor.

I love carrots. They’re powerful health-promoting foods and blend well with both sweet and savory flavors.

Loaded up with beta-carotene and an army of other antioxidants and fiber carrots fight free radicals to cleanse the liver and colon. These orange avengers are also rich in vitamin K, calcium, magnesium, and phosphorus to build the blood, regulate cholesterol, and support our heart, bones, and nerves.

But, here’s what’s really awesome: Unlike many other antioxidant-rich foods, the beta-carotene in carrots is heat stable, and light cooking in soups makes it more bioavailable. And, when you pair carrots with healthy fats like those found in coconut milk their carotenoids go craaaaazzzzy. 

This creamy coconut carrot soup is an antioxidant ace, it’s super easy, and has a mind-blowing depth of flavor. What’s not to love?

Don’t miss making this coconut carrot soup. It’s incredible.

Other Carrot Soups

Creamy Roasted Carrot Soup
10 – Minute Carrot Ginger Soup
Carrot Ginger Soup
Raw Vegan Carrot Ginger Soup
Butternut Squash Apple Soup

Let me know what you think of this creamy coconut carrot soup in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Creamy Coconut Carrot Soup

This creamy coconut carrot soup has a mind-blowing flavor that will make you weak at the knees. Do not miss it. 

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

Instructions

  1. ​In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
  2. Add the carrot, cumin, coriander, and chile powder, and sauté for a further 2 minutes until evenly coated and aromatic.
  3. Add the vegetable broth and the remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer, partially covered, for about 20 minutes, until the carrots are just tender.
  4. Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.
  5. Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders remove the center cap in the blender lid and cover the opening with a kitchen towel so steam can escape while you blend.)
  6. Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
  7. To serve, ladle the soup into bowls, and serve topped with a scoop of cooked grain or crusty bread. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 18

  1. I didn’t have the hot chili powder, so I subbed with regular and it still came out flavorful. A very nice, creamy “sweet” soup. Sharing with clients next week.

  2. This recipe is so simple yet so amazingly flavourful. I have served it to three different people who all loved it! It’s one I can make anytime as I have the ingredients at hand. And it’s great to trick people, they think it’s pumpkin until they try it!

  3. I don’t eat vegan often but when I do I eat stuff like this! A big ball of millet and nice piece of bread complimented this perfectly 🙂 awesome recipe!

  4. I’m new to the high powered blender thing (just got a VM less than a month ago). I’ve made lots of frozen smoothies, shakes, and other cold things (salsa, etc.) I’ve also made “hot” soup as they suggest. However, I’ve never tried putting hot things into the VM. I see lots of recipes where you are supposed to cook a soup, puree it in the blender, and return it to the pot to finish. Can you put hot (i.e., near boiling) liquid into the VM with the plastic container? Or do you need to cool it down substantially first? I worry about melting it, and the containers are NOT cheap! Thanks for the advice!

    1. Hey Justin, Vitamix is designed to handle boiling hot liquids. I always cool my cooked soups for about 5 minutes for safety. I don’t like to burn my hands when taking the lid off (I use a cloth). But, boiling liquids will not crack your Vitamix container.

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