Carrot Soup

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

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.

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

  • 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.

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

  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.

Warm dish served in a bowl, with a spoonful being taken out, ready to be enjoyed.

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

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Carrot Soup

5 from 8 votes
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.
Carrot Soup in a bowl garnished with pepita seeds, a healthy and delicious meal.
Print Recipe

Carrot Soup

Carrot Soup in a bowl garnished with pepita seeds, a healthy and delicious meal.
5 from 8 votes
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.
Course Dinner, Main Course, Side Dish, Soup, Vegetarian
Cuisine American, Vegetarian
Keyword carrot soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Chelsea Lords
Calories 147kcal
Cost $4.59

Ingredients

  • 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 Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




9 Comments

  1. 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!

  2. 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!

  3. 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!

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