Carrot and Coconut Soup (Printable)

Vibrant velvety blend of sweet carrots and creamy coconut broth with warm spices

# 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 (13.5 ounces) full-fat coconut milk

→ Spices & Seasoning

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

→ Garnish

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

# Directions:

01 - Heat olive oil in large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in carrots and potato, cooking for 2-3 minutes.
04 - Add ground coriander, cumin, and chili flakes if using. Stir to coat vegetables evenly in spices.
05 - Pour in vegetable broth and bring to 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 2-3 minutes without boiling.
07 - Remove from heat. Use immersion blender to purée until smooth, or carefully blend in batches using countertop blender.
08 - Season with salt, pepper, and squeeze of lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or chili flakes as desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, perfect for those evenings when you need comfort food without the fuss.
  • The flavors feel sophisticated and traveled, but the ingredient list is refreshingly simple and forgiving.
  • One pot, one blender, and you've got something impressive enough to serve to guests who'll swear you spent hours on it.
02 -
  • Don't skip the step of letting the spices toast in the hot oil before adding liquid, because that's where their real flavor lives.
  • If your blender isn't working smoothly, it's probably because the soup is too thick, so add a splash more broth and everything will suddenly cooperate.
03 -
  • Always verify that your vegetable broth and coconut milk are high quality, because they're the foundation and they're tasted in every spoonful.
  • If you prefer a thinner soup, add broth gradually as you blend rather than making it all liquid at once, giving you more control over the final consistency.
Return