Spiced Coconut Carrot Soup

Why You’ll Love This Recipe

Spiced Coconut Carrot Soup is a warm, comforting dish with a velvety texture and layers of flavor from fragrant spices and creamy coconut milk. It’s both nourishing and satisfying, making it perfect for cozy nights or as a starter for dinner parties. Naturally vegan and gluten-free, it’s a healthy and flavorful choice you’ll return to again and again.

ingredients

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

carrotscoconut milkoniongarlicgingervegetable brotholive oilground cumin ground coriander ground turmeric cayenne pepper (optional)saltblack pepperfresh lime juicefresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add ground cumin, coriander, turmeric, and cayenne (if using), and stir to coat the aromatics with the spices.

Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.

Remove from heat and use an immersion blender (or regular blender in batches) to blend the soup until smooth.

Stir in coconut milk and lime juice, then return to heat briefly to warm through.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with chopped cilantro and an extra swirl of coconut milk if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 30 minutesBlending and finishing time: 5 minutesTotal time: 45 minutes

Variations

Add a diced apple or sweet potato for added sweetness.

Use red curry paste for a Thai-inspired twist.

Top with roasted chickpeas for extra texture and protein.

Blend in a handful of cooked lentils for a heartier meal.

storage/reheating

Store Spiced Coconut Carrot Soup in an airtight container in the refrigerator for up to 4 days.It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.Reheat gently on the stove or in the microwave until hot, stirring well to maintain smooth consistency.

FAQs

Can I use baby carrots instead of regular carrots?

Yes, just make sure to chop them evenly so they cook at the same rate.

Is this soup spicy?

It’s mildly spiced, but you can adjust the heat by adding or omitting the cayenne pepper.

Can I make it without coconut milk?

Yes, substitute with cashew cream or another plant-based milk, though the flavor will differ.

Do I need to peel the carrots?

Peeling is optional if the carrots are clean, but it gives a smoother texture and appearance.

Can I use chicken broth instead of vegetable broth?

Yes, if you’re not keeping it vegan, chicken broth works well.

Can I make this soup ahead of time?

Absolutely, it reheats beautifully and tastes even better the next day.

What can I serve with this soup?

Crusty bread, naan, or a side salad pairs perfectly.

Can I add protein to this soup?

Yes, cooked lentils, shredded chicken, or tofu make great additions.

Is it okay to use light coconut milk?

Yes, it will be less creamy, but still flavorful.

How do I make the soup thicker?

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

Conclusion

Spiced Coconut Carrot Soup is a flavorful, creamy, and aromatic soup that brings together nourishing ingredients with a touch of global flair. Whether you’re making it for a weeknight meal or to impress guests, this soup delivers both comfort and taste in every spoonful. Give it a try and let it warm you from the inside out.

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