Hot or Cold Coconut Carrot Soup

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. Use baby carrots as a clever shortcut — no peeling or chopping required. Photos by Evan Atlas.

Hot or Cold Coconut Carrot Soup

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.

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Course: Soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: carrot soup recipe, curried carrot soup, how to make carrot soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 160kcal

Author: Veg Kitchen

Ingredients

• 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

Garnish

• Thinly sliced scallions
• Chopped cilantro or parsley

US Customary - Metric

Instructions

• Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent.
• Add the garlic and continue to sauté until it and the onion are golden.
• Add the carrots, ginger, curry, cumin, and broth or water.
• Bring to a slow boil, then lower the heat and simmer gently for 20 minutes, or until the carrots are tender.
• 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.
• Stir in the coconut milk. Adjust the consistency with more broth or water if too thick.
• 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.
• Garnish individual servings with scallions and cilantro or parsley.

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 635mg | Potassium: 531mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25518IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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Variation: If you have a high-speed blender like a Vitamin, you can combine the sautéed onion and garlic in it with raw carrots and ginger. Process until the mixture feels slightly warm. Transfer back to the soup pot and add the remaining ingredients. To serve hot, heat just until the soup comes to a slow simmer. To serve cold, refrigerate until chilled.

• Here are more ways to use healthy carrots.