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.
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.
How to Make Coconut Carrot Soup
This soup recipe comes together effortlessly with a few simple ingredients.
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.
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.
3. Add the Curry. Add the curry and mix until combined. Remove the pot from the heat.
4. Puree the Soup. Puree the soup until smooth.
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.
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.
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
- Turmeric Soup with Carrot and Ginger – A simple soup made with carrots, turmeric, and ginger for an ultra-comforting meal.
- Chicken Soup with Rutabaga and Greens – A hearty soup, with chunky root vegetables and tender greens.
- Mushroom and Lentil Soup with Miso – A rich, vegan lentil mushroom soup with a Japanese twist.
Coconut Carrot Soup
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.
