Coconut Curry Carrot Soup

This warming Coconut Curry Carrot Soup is full of veggies, with both sweet & spicy flavors. Customize this vegan recipe with any toppings you like
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Meme


  • 1 TBSP olive oil
  • 1 large onion or 2 medium, chopped
  • 1 tsp fresh ginger about 1/2 inch piece, minced
  • 1 clove garlic minced
  • 1 tsp salt
  • 1 TBSP curry powder
  • 1/4 tsp cayenne pepper
  • 1 pound carrots about 8 medium carrots, chopped
  • 4 cups water
  • 13.5 ounce can coconut milk
  • optional toppings: chopped fresh parsley green onions, toasted nuts, cooked chicken or shrimp, chickpeas


  • Heat oil over medium heat in a soup pot. Add onions and sauté for about 5 minutes. Stir in ginger & garlic, and cook for about 1 minute. Stir in salt, curry powder, and cayenne pepper. Stir for 1 minute.
  • Add in carrots and cook for 1 minute. Stir in water and simmer for 20 minutes, stirring occasionally.
  • Remove from heat and use an immersion blender to blend soup, or carefully transfer mixture to a blender {leaving the top ajar to allow steam to escape} and blend. Simmer soup for another 5-10 minutes to let it thicken a little.
  • Stir in coconut milk and cook until soup is warmed through - you don't really want this to boil.
  • Serve with desired toppings.


*Based off this recipe from Vegetarian Times
*Use less cayenne pepper or omit for a more mild soup