Carrot coconut soup brings together the earthy sweetness of roasted carrots with the rich, creamy luxury of coconut milk to create a soup that feels both exotic and comforting. This beautiful golden-orange soup has a silky texture that coats your spoon perfectly, while the coconut adds a subtle tropical note that enhances rather than overwhelms the natural carrot flavor. Aromatic spices like cumin and coriander give the soup warmth and depth, making it feel like a gentle hug in a bowl. The combination of familiar carrots with the creamy richness of coconut creates a soup that’s both adventurous and accessible, perfect for anyone looking to add a touch of the tropics to their dinner table.
Serves: 5-6 people
What You Need
- 2 pounds fresh carrots
- 1 large yellow onion
- 3 cloves garlic
- 1 piece fresh ginger (about 2 inches long)
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 can full-fat coconut milk (14 ounces)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons fresh cilantro leaves
Getting the Vegetables Ready
Peel all the carrots and cut them into rounds about three-quarters of an inch thick. Keeping them fairly uniform helps them cook evenly and creates a smoother final texture.
Peel the onion and chop it into medium pieces. Peel the garlic cloves and chop them finely. Peel the fresh ginger using the edge of a spoon and chop it into very small pieces. Fresh ginger has much more flavor than powdered, so it’s worth the extra effort.
Starting the Cooking Process
Heat the olive oil in a large, heavy pot over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and starts to turn golden around the edges.
Add the chopped garlic and ginger to the pot. Cook for 2 minutes, stirring frequently, until both smell amazing and the ginger releases its spicy fragrance. The kitchen should start smelling wonderful at this point.
Cooking the Carrots
Add all the sliced carrots to the pot along with the cumin and coriander. Stir everything together and cook for 5 minutes, letting the carrots absorb the flavors from the aromatics and spices.
Pour the vegetable broth into the pot and bring the mixture to a boil. Once it’s boiling, reduce the heat to medium-low and cover the pot. Let the soup simmer for 20-25 minutes, until the carrots are very tender and easily mashed with a fork.
Blending to Perfection
Remove the pot from heat and let it cool for a few minutes. Using an immersion blender, blend the soup until it’s completely smooth and creamy. The carrots should break down completely, creating a velvety texture.
If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Make sure the soup has cooled enough to handle safely, and blend each batch thoroughly for the smoothest results.
Adding the Coconut Richness
Stir in the coconut milk, making sure to include any thick cream that may have separated at the top of the can. The coconut milk will turn the soup a beautiful creamy orange color and add incredible richness.
Add the salt, pepper, lime juice, and honey. Stir everything together and return the pot to low heat. Warm the soup gently for 5 minutes, stirring occasionally to prevent sticking.
Final Flavor Adjustments
Taste your soup and adjust the seasonings. You might want more salt for depth, more lime juice for brightness, more honey for sweetness, or more ginger for heat. The soup should have a perfect balance of sweet carrots, rich coconut, and warming spices.
Wash and roughly chop the fresh cilantro leaves. Stir most of the cilantro into the soup, saving some for garnish.
Serving Your Creation
Ladle the hot soup into bowls and serve immediately. Garnish each bowl with the remaining fresh cilantro leaves and perhaps a small wedge of lime on the side. This soup is delicious with naan bread, crusty rolls, or even crispy coconut flakes sprinkled on top.
The combination of flavors makes this soup feel special enough for guests but simple enough for a weeknight dinner.
Make-Ahead and Storage
This soup actually improves in flavor after sitting for a day, making it perfect for meal preparation. Store it in the refrigerator for up to 5 days or freeze for up to 4 months. When reheating, warm it gently over low heat and add a splash of broth or coconut milk if it has thickened too much. Add fresh cilantro just before serving to maintain its bright flavor.
