Carrot Coconut Soup (Printable Version)

Sweet carrots meet creamy coconut broth in this warming, spiced soup ready in under an hour.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (14 ounces) full-fat coconut milk

→ Spices and Seasoning

08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley, chopped
14 - Toasted coconut flakes
15 - Lime juice

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in the carrots and potato, and cook for 2 to 3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to coat vegetables evenly with the spice mixture.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very tender.
06 - Stir in coconut milk and heat through for 2 to 3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to achieve desired flavor balance.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.

# Expert Advice:

01 -
  • The velvety texture requires zero cream or butter but tastes like it was made in a high-end restaurant kitchen.
  • You can throw this together with pantry staples when your fresh produce drawer is looking sparse but still impress whoever walks through your door.
02 -
  • Never boil the soup after adding coconut milk or it might separate, leaving you with a grainy texture instead of that silky finish.
  • If using a standard blender for hot soup, fill it only halfway, cover with a kitchen towel, and hold the lid down firmly to prevent the heat pressure from causing explosions.
03 -
  • For an incredible depth of flavor, roast the carrots with a drizzle of honey before adding them to the soup pot, which caramelizes their natural sugars and intensifies their sweetness.
  • Keep the soup warm for gatherings in a slow cooker on low setting, which allows guests to help themselves while maintaining perfect temperature without constant attention.
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