Why You’ll Love This Recipe

Spiced Coconut Carrot Soup is a vibrant, velvety dish that blends the natural sweetness of carrots with warm spices and the rich creaminess of coconut milk. With hints of ginger, cumin, and curry, this soup is both comforting and exotic—perfect for a light lunch, cozy dinner, or a flavorful starter that’s naturally vegan and gluten-free.

ingredients

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

carrots (peeled and chopped)oniongarlicfresh gingerolive oil or coconut oilvegetable brothcoconut milkground cumin curry powderturmeric (optional)red pepper flakes or chili (optional for heat)lime juicecilantrosaltblack pepper

directions

Heat olive oil or coconut oil in a large pot over medium heat.

Add chopped onion, garlic, and ginger; sauté until fragrant and soft.

Stir in carrots, cumin, curry powder, turmeric (if using), salt, pepper, and red pepper flakes if desired.

Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots are very tender.

Remove from heat and blend the soup using an immersion blender, or in batches in a regular blender, until smooth.

Stir in coconut milk and lime juice, then reheat gently.

Taste and adjust seasoning as needed. Serve hot, garnished with cilantro.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCook time: 25 minutesBlending and finishing time: 5 minutesTotal time: 40 minutes

Variations

Add sweet potato for extra body and sweetness.

Include lentils for added protein and thickness.

Use Thai red curry paste instead of dry spices for a bolder flavor.

Top with toasted coconut, pumpkin seeds, or a swirl of coconut cream.

Add a splash of orange juice for a citrus twist.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Soup can be frozen for up to 3 months; thaw in the fridge and reheat gently on the stovetop or microwave.Add a little water or broth if the soup thickens during storage.

FAQs

Is this soup spicy?

It’s mildly spiced—add more chili or red pepper flakes to increase heat.

Can I use canned carrots?

Fresh is best for texture and flavor, but canned can be used in a pinch.

Can I make it ahead?

Yes, it stores and reheats very well.

Is it vegan?

Yes, it’s 100% plant-based and dairy-free.

Can I use light coconut milk?

Yes, for a lighter version—though the soup will be less creamy.

What blender is best?

An immersion blender is easiest, but any high-speed blender works.

Can I skip the lime juice?

You can, but it adds a bright contrast to the rich coconut.

What can I serve with this soup?

Flatbread, rice, or a simple salad pair nicely.

Does it freeze well?

Yes, it freezes beautifully—just cool fully before storing.

Can I double the recipe?

Absolutely—just use a large enough pot and adjust seasoning to taste.

Conclusion

Spiced Coconut Carrot Soup is a smooth, aromatic, and nourishing bowl of comfort with bold global flavors. Simple to prepare and endlessly adaptable, it’s a go-to recipe for anyone looking to combine healthful ingredients with warming spice and creamy depth. A single spoonful and it may become your new favorite soup.