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 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
Calories 172 kcal
- 2 tablespoons (30ml) grapeseed oil (or extra-virgin olive oil)
- 2 cups (300g) diced yellow onion
- 1 tablespoon (12g) minced garlic (3 cloves)
- 1 teaspoon (6g) Celtic sea salt, plus more to taste
- 6 cups (840g) peeled and cubed carrots
- 1/2 teaspoon (1g) ground cumin
- 1/2 teaspoon (1g) ground coriander
- 1/8 teaspoon (0.25g) chili powder
- 5 cups (1.2L) vegetable broth
- 1/2 cup (120ml) full-fat canned coconut milk
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.
Add the carrot, cumin, coriander, and chile powder, and sauté for a further 2 minutes until evenly coated and aromatic.
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.
Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.
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.)
Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
To serve, ladle the soup into bowls, and serve topped with a scoop of cooked grain or crusty bread.
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.
Thankyou for sharing. Glad you enjoyed it.
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!
LOVE that you are enjoying this soup so much. Yes, it really fools people doesn’t it? YUM!
I just made this recipe…and it is so so so good! Thanks so much! <3
You are SO welcome! I LOVE that soup!
So delicious and comforting 🙂
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!
So glad you enjoyed this vegan soup. Yes, a big millet grain ball is AWESOME with this soup. Thanks for sharing 🙂
Yes! It is really delicious with a bit less spice. Thanks for sharing 🙂
I love this one too Helen.
Glad you enjoyed it 🙂
Great! Thanks for sharing 🙂
this is probably dumb but how much is a kg in cups, i keep getting different answers. Thanks!
1 cup of carrots is typically about 160g. So 1kg is about 6 1/2 cups.
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!
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.
Can the coconut be replaced with heavy cream ? My husband is allergic to coconut 🙁
Yes, absolutely. Enjoy!