Why You’ll Love This Recipe

Spiced Coconut Carrot Soup is a comforting, creamy blend of sweet carrots, warm spices, and rich coconut milk. This vibrant orange soup is perfect for cool evenings or as a cozy starter to any meal. With its velvety texture and a hint of ginger and cumin, it’s both nourishing and flavorful—a satisfying vegan option that’s easy to prepare and sure to impress.

ingredients

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

carrots
onion
garlic
fresh ginger
coconut milk
vegetable broth
olive oil
ground cumin
ground coriander
ground turmeric
salt
black pepper
lime juice (optional for brightness)
fresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

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

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

Add the ground cumin, coriander, and turmeric. Stir to coat the onions and toast the spices for 1 minute.

Add chopped carrots and stir well.

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

Remove the pot from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.

Return the blended soup to the pot and stir in the coconut milk.

Season with salt, black pepper, and a splash of lime juice if using.

Simmer gently for 5 more minutes to let flavors meld.

Serve hot, garnished with fresh cilantro.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Add a pinch of chili flakes or cayenne for heat.
Swap coconut milk for heavy cream if not vegan.
Include sweet potato or parsnip for a deeper flavor.
Top with roasted chickpeas or croutons for added texture.
Use curry powder instead of individual spices for a shortcut.

storage/reheating

Store soup in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally.
For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors develop.

Can I use baby carrots instead of whole?
Yes, just adjust the quantity and cooking time slightly.

Is this soup spicy?
It’s gently spiced but not hot. You can increase spice to your taste.

Can I make it without coconut milk?
Yes, use a different milk or cream, but coconut milk gives the best flavor and creaminess.

Can I serve this cold?
It’s best hot, but can be served chilled in summer as a refreshing variation.

What can I serve with this soup?
Crusty bread, naan, or a fresh green salad pair well.

Do I need to peel the carrots?
Peeling is optional if they are scrubbed clean, but peeling gives a smoother texture.

Can I add protein?
Yes, cooked lentils or white beans blend well into the soup.

Conclusion

Spiced Coconut Carrot Soup is a flavorful, nourishing dish that’s perfect for any season. With its creamy texture and aromatic spices, it’s a satisfying option whether you’re serving it as a main or a starter. Simple to make and adaptable to various dietary needs, this soup is bound to become a staple in your recipe collection.