Carrot Soup

Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, gluten free, and easy to make vegan.

We love Carrot Soup paired with a salad like this Brussels Sprouts Salad or this Kale Salad Recipe.

Carrot Soup

I’ve always loved carrots, whether in savory dishes or desserts like carrot cake. However, the idea of a carrot soup didn’t excite me until my sister raved about one from a restaurant. Inspired, I created my own version.

This soup is robust in flavor and the sweetness from the carrots and coconut milk is balanced beautifully with the curry paste and seasonings. Best of all, it’s made with wholesome ingredients. And my sister deemed it EVEN better than the soup she had raved about.

Ingredients

• Coconut Oil and Unsalted Butter: Used for sautéing, they add richness and enhance flavors.
• Shallots and Yellow Onion: Provide sweetness and depth when sautéed.
• Garlic and Ginger: Offer aromatic sharpness, complementing the spices.
• Yellow Curry Powder and Ground Coriander: Add warmth and complexity to the flavor.
• Red Curry Paste: Brings a distinct, slightly spicy flavor.
• Carrots: The main ingredient, contributing natural sweetness, color, and body.
• Vegetable Stock and Coconut Milk: Form the liquid base, adding flavor and creaminess.

How To Make Carrot Soup

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.

Variations

• Vegan Version: 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.

Serve Carrot Soup With

• French Bread
• Olive Garden Salad
• Roasted Vegetables
• Grilled Cheese
• Fruit Salad Recipe

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5 from 6 votes

Carrot Soup

By Chelsea Lords

Deeply flavored, thick, creamy, and nutritious Carrot Soup is made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, naturally gluten free, and easy to make vegan.

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 tablespoons EACH: coconut oil, unsalted butter
• ▢ 1/2 cup finely diced shallots (~2-3 shallots)
• ▢ 1 cup finely diced yellow onion (~1 onion)
• ▢ 1 tablespoon EACH: minced garlic, minced ginger (~3 cloves; 1-inch piece)
• ▢ 1 teaspoon yellow curry powder
• ▢ 1/4 teaspoon ground coriander
• ▢ Fine sea salt and freshly cracked pepper
• ▢ 1 tablespoon red curry paste (See Note 1)
• ▢ 3 and 1/2 cups coarsely chopped carrots (~9-11 carrots)
• ▢ 6 cups quality vegetable stock (like Swanson)
• ▢ 1 can (13.5 oz.; 400mL) regular (not lite) coconut milk (See Note 2)
• ▢ Optional topping: roasted and salted pepita (pumpkin) seeds)

Instructions 

• SAUTE AROMATICS: In a large pot, melt the butter and coconut oil (measure coconut oil when solid) over medium heat. Once melted, add in the finely diced shallots, finely diced onion, minced garlic and minced ginger. Sauté until very tender and aromatic, about 8-10 minutes. Reduce the heat if anything is burning; they should just be softening and getting fragrant.
• SEASONINGS: Add in the yellow curry powder, ground coriander, salt and pepper (to taste; I add 1/4 teaspoon each), and red curry paste. Stir and sauté for 1-2 minutes until fragrant.
• CARROTS: Add in the carrots and the vegetable stock. Increase the heat and bring to a boil. Once boiling, reduce the heat to medium-low and simmer until carrots are tender and easily pierced with a fork, about 15-20 minutes.
• BLEND: Once carrots can be easily pierced with a fork, carefully transfer the soup (in batches if needed) to a blender or food processor. Puree the soup (See Note 3) and 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 (I add in another 1/4 teaspoon of each here). Serve, garnished with pepita seeds if desired.

Video

Recipe Notes

Note 1: I use Thai Kitchen® red curry paste and Simple Truth® organic yellow curry powder.

Note 2: We're looking for shelf-stable canned (not refrigerated) coconut milk. 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. We did test 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, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. While an immersion blender can be used, I highly recommend a high powered blender for the ultimate smooth and creamy carrot soup!

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.

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