Coconut Carrot Soup

Jim Robinson

By Jim Robinson

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5 from 2 votes

Coconut Carrot Soup is a fall-inspired soup that is blended with carrots and sweet potatoes and spiced with a warm blend of curry powder and a swirl of coconut milk.

A black soup bowl with coconut carrot soup, garnished with cilantro, and a spoon.

This blended soup is perfect for fall days when the air is turning crisp and the leaves are starting to fall. It’s the best time to start incorporating root vegetables into your meals.

With this recipe, you only need to simmer the carrots and sweet potatoes in stock and then puree them into a hearty soup.

The addition of curry powder gives this soup an earthy flavor full of warmth. Coconut milk gives it the extra creaminess that a fall soup needs. If you don’t like coconut milk you can use heavy cream.

Why You’ll Love This Recipe

  • Budget-Friendly. The base of this soup is made with budget-friendly root vegetables like carrots and sweet potatoes.
  • Simple Flavors. This soup is filled with simple flavors the whole family will love.
  • Easy to Batch Cook. Make a large batch of this soup and freeze it for rainy fall days.
A black soup bowl with coconut carrot soup, garnished with cilantro, and a spoon.

How to Make Coconut Carrot Soup

This soup recipe comes together effortlessly with a few simple ingredients.

Bowls containing the ingredients needed to make coconut carrot soup.

Key Ingredients 

  • Onion. Onion always adds a subtle flavor boost.
  • Garlic. Fresh garlic is preferred for flavor over store-bought prepared minced garlic.
  • Carrots. Carrots add sweetness to this soup.
  • Sweet potato. Sweet potatoes give this soup a fall flavor.
  • Vegetable Stock. A good vegetable stock or chicken stock adds the foundation of flavor for any soup.
  • Curry Powder. This blend of spices adds a deep earthy flavor to the soup.
  • Coconut Milk. Use full-fat coconut milk from a can for a nice thick, creamy soup rich in coconut flavor.

Step-by-Step Instructions

1. Heat the Pot. Heat oil in a large soup pot over medium heat. Add the onion and garlic and sauté, stirring frequently, for a few minutes.

A soup pot with sautéed onions and a wooden spoon.

2. Build the Flavors. Add the carrots and sweet potato and cook a little longer. Next, add the stock and bring to a boil. Reduce the heat and simmer until vegetables are very soft.

A soup pot filled with carrots and sweet potatoes that are simmering.

3. Add the Curry. Add the curry and mix until combined. Remove the pot from the heat.

The blended soup in a soup pot with a wooden spoon.

4. Puree the Soup. Puree the soup until smooth.

The blended soup after adding coconut milk in a soup pot with a wooden spoon.

5. Add the Coconut Milk. Add coconut milk and stir to blend.

6. Heat until Warmed. Heat over low heat until warmed through, adding more stock if necessary to achieve the desired consistency.

7. Adjust for Salt. Taste test the soup for flavor and add extra salt if needed. Serve the soup garnished with fresh chopped cilantro.

A black bowl filled with coconut carrot soup, garnished with fresh cilantro, with a spoon and a green napkin.

Recipe Tips, Variations, and Substitutions

  • Use heavy cream instead of coconut milk. Although coconut milk is the star of this dish, you can use heavy cream instead of coconut milk.
  • Experiment with Squash. Depending on the season, you can use squash such as butternut squash instead of sweet potato.
Two bowls of coconut carrot soup with two spoons and a green napkin.

Storage Recommendations

Store leftover soup in an airtight container in your refrigerator for up to 5 days. This soup stores perfectly in the freezer for up to 3 months. Use soup molds to freeze your soup and then place the frozen soup in freezer bags or containers. Reheat the soup by placing the frozen soup cube in a saucepan with the heat turned on low and stirring as the soup melts.

Try These Other Soup Recipes

Two bowls of coconut carrot soup with two spoons and a green napkin.
Print Recipe
5 from 2 votes

Coconut Carrot Soup

Coconut Carrot Soup is a fall-inspired soup that is blended with carrots and sweet potatoes and spiced with a warm blend of curry powder and a swirl of coconut milk.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Appetizer, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Keyword: curry
Servings: 6
Calories: 201kcal

Equipment

  • 1  immersion blender
  • 1 soup pot

Ingredients

  • 2 tbsp. olive oil or butter
  • 1 onion large, peeled, and chopped
  • 3 cloves garlic peeled and minced
  • 8 carrots medium-large, peeled, and coarsely chopped
  • 1 sweet potato large, peeled, and coarsely chopped
  • 6 cups vegetable stock or chicken stock
  • 2 tsp. curry powder or more, to taste
  • 7 oz coconut milk about half of a can
  • 1 tsp. sea salt
  • fresh cilantro finely chopped, for garnish, optional

Instructions

  • Heat oil or butter in a large soup pot over medium heat. Add the onion and garlic and sauté, stirring frequently, for a few minutes.
  • Add the carrots and sweet potato and cook for a few more minutes. Next, add the stock and bring to a boil. Reduce the heat and simmer for 40 minutes or until vegetables are very soft.
  • Add the curry powder and stir until combined. Remove the pot from the heat.
  • Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, allow the soup to cool for about 20 minutes before transferring it in batches to process in a blender or food processor. Return the pureed soup to the pot and add coconut milk.
  • Heat over low heat until warmed through, adding more stock if necessary to achieve the desired consistency.
  • Add salt to taste and serve garnished with fresh chopped cilantro, if desired.

Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1341mg | Potassium: 518mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19449IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg

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