Carrot and Coconut Soup (Printer-friendly)

Sweet carrots simmered in creamy coconut milk with ginger, coriander, and cumin create this velvety, comforting soup.

# What You'll 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 (14 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
12 - Salt and freshly ground black pepper to taste

→ Garnish

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

# How To Make It:

01 - Heat olive oil in a 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. Stir to coat vegetables evenly in spices.
05 - Pour in vegetable broth and bring to a 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 an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.

# Expert Tips:

01 -
  • It turns humble root vegetables into a silk texture that feels incredibly fancy without any heavy cream.
  • The balance of earthy spices and sweet coconut creates a complex flavor that tastes like you spent hours simmering.
02 -
  • Boiling the soup after adding the coconut milk can cause it to separate and lose its smooth look.
  • Blending the soup while it is still very hot requires a loose lid or a vent to avoid a steam explosion.
03 -
  • Roasting the carrots in the oven first adds a smoky sweetness that raw simmering cannot match.
  • Tossing in a chopped apple with the onions adds a subtle fruitiness that complements the ginger perfectly.
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