Why You’ll Love This Recipe

Spiced Coconut Carrot Soup is a velvety, flavorful dish that combines the natural sweetness of carrots with the creaminess of coconut milk and the warmth of aromatic spices like ginger, cumin, and curry. It’s comforting, healthy, and perfect for chilly days or a light lunch. The vibrant orange color and rich texture make it a visually and culinarily satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots (peeled and chopped)oniongarlicfresh gingerolive oilvegetable brothcoconut milkground cumin ground curry powderground coriander saltblack pepperlime juicefresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, and grated ginger. Sauté until the onion is soft and translucent.

Stir in the cumin, curry powder, and coriander. Cook for 1-2 minutes until fragrant.

Add the chopped carrots and stir to coat with the spices.

Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer until carrots are tender (about 20 minutes).

Remove from heat and use an immersion blender to purée the soup until smooth (or transfer in batches to a blender).

Stir in the coconut milk and simmer for an additional 5 minutes.

Season with salt, black pepper, and a splash of lime juice to brighten the flavor.

Serve hot, garnished with fresh cilantro.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes

Variations

Add a pinch of cayenne or red pepper flakes for a spicier version.

Use sweet potatoes or parsnips in addition to carrots for depth of flavor.

Top with toasted coconut flakes or pumpkin seeds for added texture.

Swirl in a spoonful of yogurt or sour cream before serving for extra richness.

storage/reheating

Store soup in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months in a freezer-safe container.To reheat, warm gently in a saucepan over medium heat or microwave in 1-minute intervals, stirring in between.

FAQs

Can I use baby carrots instead of whole carrots?

Yes, baby carrots work just fine—just adjust the cooking time slightly as they tend to cook faster.

Is this soup vegan?

Yes, as long as you use vegetable broth and dairy-free toppings, it is fully vegan.

Can I make it in advance?

Absolutely, this soup stores and reheats well, making it perfect for meal prep.

Can I use light coconut milk?

Yes, light coconut milk will result in a thinner soup with slightly less creaminess.

Do I have to blend the soup?

Blending gives it the creamy texture, but you can leave it chunky if preferred.

What can I serve with this soup?

It pairs well with crusty bread, naan, or a side salad.

Is it gluten-free?

Yes, this recipe is naturally gluten-free.

Can I add protein to this soup?

Try adding cooked lentils or chickpeas for a heartier version.

How can I thicken the soup more?

Simmer uncovered to reduce liquid or add a small cooked potato before blending.

Can I use ground ginger instead of fresh?

Yes, use about ½ teaspoon of ground ginger if fresh is unavailable.

Conclusion

Spiced Coconut Carrot Soup is a wholesome and warming dish that brings together earthy vegetables, creamy coconut milk, and bold spices in a smooth, comforting bowl. Ideal for cozy nights or quick lunches, it’s easy to prepare and endlessly adaptable. Make it once, and it’s sure to become a staple in your soup repertoire.