Thick, creamy, and flavorful Carrot Soup Recipe made with veggies, broth, and coconut milk. Naturally vegetarian, gluten-free, and easy to make vegan.

Carrot Soup in a bowl garnished with pepita seeds, a healthy and delicious meal.
chelsea

author’s note

One Bowl of This Carrot Soup and You’ll Be Obsessed Too!

Carrots are one of those ingredients I toss into almost everything: soups, casseroles, stir-fries, even cake. They’re always there, always reliable, so I was surprised that I’d never attempted a carrot soup before.

That changed the day my sister raved about one she tried at a restaurant. I was curious (and honestly a little skeptical) that something so simple could stand out. But once I started testing my own version, I realized just how much flavor carrots bring when they’re front and center. Sweet, earthy, and creamy when blended, they turned into the kind of soup you can’t stop eating. Even my sister said it beat the one she had fallen in love with!

signature
Onion, garlic, and shallots being sautéed in a pot, with seasonings added followed by chopped carrots and vegetable broth for the carrot soup recipe.

Ingredients

IngredientSwap(s) / Tips
Coconut Oil and ButterMeasure coconut oil while solid. For vegan, use all coconut oil or vegan butter.
Shallots and Yellow OnionDice small so they cook evenly.
Garlic and GingerDice fine for best flavor. Fresh is best, but jarred or powdered works in a pinch.
Yellow Curry Powder and Ground CorianderCook for 1–2 minutes to bring out the flavor. You can sub turmeric and cumin in this carrot soup recipe if needed.
Red Curry PasteUse less for a milder soup or swap for a drizzle of sriracha or chili flakes.
CarrotsUse fresh, firm carrots. Baby carrots work, or mix in purple or yellow carrots.
Vegetable Stock and Coconut MilkUse full-fat, canned coconut milk (shake first). Light versions make it thinner.
Ingredients from the pot transferred to a blender for blending, poured back into the pot, with coconut milk added and everything mixed together.

How To Make Carrot Soup Recipe

  1. Sauté Aromatics: Sauté shallots, onion, garlic, and ginger in butter and coconut oil.
  2. Add Spices: Add yellow curry powder, coriander, salt, pepper, and red curry paste.
  3. Cook Carrots: Boil carrots in vegetable stock until tender.
  4. Blend: Puree the mixture.
  5. Finish with Coconut Milk: Stir in coconut milk, adjust seasoning.
  6. Serve: Optionally, garnish with pepita seeds.

Storage

Carrot Soup is freezer-friendly. Cool it completely, then freeze in bags. For reheating, thaw and heat in a pot on medium-high. Leftovers last up to a week in airtight containers in the fridge.

Serve Carrot Soup With:

Carrot Soup in a bowl garnished with pepita seeds, a healthy and delicious meal.
Pin Print
5 from 4 votes

Carrot Soup

By Chelsea Lords
Rich and creamy Carrot Soup is packed with flavor and nutritious ingredients like fresh veggies, vegetable broth, and coconut milk. It’s naturally vegetarian, gluten-free, and can easily be made vegan!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings

Video

Equipment

Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons unsalted butter
  • 1/2 cup finely minced shallot
  • 1 cup finely diced yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon yellow curry powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon red curry paste see note 1
  • 3-1/2 cups chopped baby carrots
  • 6 cups vegetable stock
  • 1 (13.5-ounce) can coconut milk see note 2
  • Pumpkin seeds optional

Instructions 

  • In a large pot, melt the butter and coconut oil over medium heat. Be sure to measure the coconut oil while it’s solid. Once melted, add finely diced shallots, finely diced onion, minced garlic, and minced ginger. Sauté until very tender and aromatic, about 8–10 minutes. Reduce heat if anything is burning; they should just be softening and getting fragrant.
  • Add in the yellow curry powder, ground coriander, salt, pepper, and red curry paste. Stir and sauté for 1–2 minutes until fragrant.
  • Add in carrots and the vegetable stock. Increase heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer until carrots are tender and easily pierced with a fork, about 15–20 minutes.
  • Once carrots can be easily pierced with a fork, carefully transfer the soup to a blender or food processor. This can be done in batches if needed. Puree the soup (see note 3), then return the smooth soup to the pot over medium-low heat. Add in the full can of coconut milk and stir until smooth. Season to taste with salt and pepper. Serve, garnished with pepita seeds if desired.

Recipe Notes

Note 1: I use Thai Kitchen® red curry paste and Simple Truth® organic yellow curry powder.
Note 2: You’re looking for shelf-stable canned coconut milk, not refrigerated. I recommend full-fat, not lite, for the creamiest texture and most robust flavor. Give the can a brisk whisk with a fork before adding into the soup. I tested this soup with lite coconut milk, and while it worked fine, it was less creamy and the carrot flavor was a lot stronger.
Note 3: When blending, secure the lid tightly and use the “soup” or “hot” cycle, increasing speed slowly to prevent splattering. Open the lid carefully to release steam. If your blender doesn’t have a hot or soup setting, replace the blender lid with a folded towel and hold it in place with your hands. An immersion blender works, but a high-powered blender gives the smoothest, creamiest result.
Storage: Carrot Soup is freezer friendly. Let it cool completely, then store in bags. To reheat, simply thaw and warm in a pot over medium-high heat. Leftovers can be kept in airtight containers in the fridge for up to a week.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 1046mg | Potassium: 575mg | Fiber: 5g | Sugar: 12g | Vitamin A: 23954IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Variations

  • Vegan Carrot Soup Recipe: Replace butter with additional coconut oil.
  • Vegetarian Version: This soup is already naturally vegetarian; no changes needed.
  • Gluten Free: While the ingredients in Carrot Soup are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten.

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 4 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. Eva says:

    Hi Chelsea,

    I’ve made so many of your recipes and they’re always delicious and reliable — thank you! I just had a quick question: I’m not big on heat and usually prefer only mild spice. Does the red curry paste add much spiciness, and if so, could I leave it out without changing the dish too much? I’m thinking of doing the same for the sweet potato soup as well.

    I really appreciate your input — and your wonderful recipes! 😊

    Reply
    1. Chelsea says:

      Hey Eva, thanks so much for your comment, I would say the red curry paste I use (https://www.walmart.com/ip/Thai-Kitchen-Red-Curry-Paste-4-oz/10801530?wmlspartner=wlpa&selectedSellerId=101648624&selectedOfferId=D11A6D3D29F53D37806053C1F2887084&conditionGroupCode=1&sourceid=dsn_ad_34ba2672-106a-484b-a996-41cf96423ae3&veh=dsn&wmlspartner=dsn_ad_34ba2672-106a-484b-a996-41cf96423ae3&cn=FY26-MP-PMax-P13N_cnv_dps_dsn_dis_ad_mp_s_n&gclsrc=aw.ds&wl9=pla&wl11=online&gad_source=1&gad_campaignid=22437915517&gbraid=0AAAAADmfBIqyCLHQekwCQG445w5QibNL6&gclid=CjwKCAjwlaTGBhANEiwAoRgXBU1jZn6bFJW1qqabZu8Ql5AxucuRRAkyrgaxBL8dM1T7eefWNXEOthoCvxoQAvD_BwE) is very mild, but I can’t speak for all brands. I know most stores sell this brand so I would recommend grabbing that one! My kids have never mentioned anything about spiciness.

      Reply
  2. Tanna says:

    5 stars
    I was trying to re-create a soup I had at a restaurant called Gourmandise in Salt Lake. This is pretty darn close. Delicious!

    Reply
    1. Chelsea Lords says:

      I am SO thrilled to hear this! Thanks Tanna! 🙂

      Reply
  3. Lalit singh says:

    I’m so happy this recipe

    Reply
    1. Chelsea says:

      Yay! So happy to hear this!

      Reply
  4. Ernie says:

    5 stars
    Made this a few weeks ago and about to make it again. It was SO good. Satisfyingly creamy without the dairy. Thanks for a great recipe!

    Reply
    1. Chelsea Lords says:

      I am so happy to hear you love this Carrot Soup! Thanks Ernie! 🙂

      Reply
  5. Mikayla Boren Johnson says:

    5 stars
    This soup is delightful! The carrot flavor is present but not overpowering, the coconut milk adds a delightful creaminess. The recipe was straightforward and easy to follow. A wonderfully nutritious main course, definitely will add it to my repertoire of recipes!

    Reply
    1. Chelsea Lords says:

      So happy to hear you enjoyed this soup!! Thanks so much for the review and rating Mikayla 🙂

      Reply
      1. wafaa says:

        am so happy

        Reply