Hot or Cold Coconut Carrot Soup
Recipe type: Soup
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
Here’s a curried carrot soup in a coconut base that’s perfect for any time of year. You can enjoy it chilled in the summer, or serve it hot when the weather gets nippy.
  • 1 tablespoon olive oil
  • 1 large onion, chopped,
  • 2 cloves garlic, minced
  • 2 pounds carrots, peeled and roughy chopped, or use baby carrots
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons good-quality curry powder
  • ½ teaspoon ground cumin
  • 3 cups vegetable broth or water, or as needed
  • 15-ounce can light coconut milk
  • Juice of ½ lemon or lime, or more, to taste
  • Salt and freshly ground pepper to taste
  • Thinly sliced scallions
  • Chopped cilantro or parsley
  1. Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent.
  2. Add the garlic and continue to sauté until it and the onion are golden.
  3. Add the carrots, ginger, curry, cumin, and broth or water.
  4. Bring to a slow boil, then lower the heat and simmer gently for 20 minutes, or until the carrots are tender.
  5. Use an immersion blender to puree the ingredients, or carefully transfer the solids and a little of the liquid to a blender and puree until smooth. Transfer back to the soup pot.
  6. Stir in the coconut milk. Adjust the consistency with more broth or water if too thick.
  7. Add lemon or lime juice to taste, plus salt and pepper. Allow the soup to stand off the heat for an hour or so before serving. Or, you can let it cool down to room temperature then chill for several hours or overnight in the refrigerator if you’d like to serve it cold.
  8. Garnish individual servings with scallions and cilantro or parsley.
Recipe by VegKitchen at