Creamy Carrot Soup with Coconut Milk A Cozy and Wholesome Bowl

This carrot soup with coconut milk is rich, velvety, and bursting with naturally sweet and savory flavors. The combination of fresh carrots, creamy coconut milk, and aromatic spices creates a comforting and nourishing soup that’s perfect for any season. Whether you’re looking for a light lunch, a cozy dinner starter, or a nutritious meal, this dairy-free and vegan-friendly soup will satisfy your cravings.

Why You’ll Love This Recipe

✔️ Creamy & Comforting – The coconut milk adds a luscious texture and enhances the sweetness of the carrots.
✔️ Simple Ingredients – Made with fresh, wholesome ingredients you probably already have.
✔️ Dairy-Free & Vegan – A great option for those with dietary restrictions.
✔️ Quick & Easy – Ready in under 30 minutes!
✔️ Customizable – Easily tweak the seasonings and add extra ingredients to make it your own.

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Ingredients

• 1 lb (450g) carrots, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated (optional but adds a nice zing)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 3 cups vegetable broth (or water, for a lighter version)
• 1 tbsp olive oil or coconut oil
• 1 tsp ground cumin
• ½ tsp turmeric powder (adds warmth and color)
• ½ tsp paprika (for a subtle smoky depth)
• Salt & black pepper to taste
• Juice of ½ lime (balances the flavors)
• Fresh cilantro or parsley for garnish

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How to Make Carrot Soup with Coconut Milk

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

Step 2: Cook the Carrots & Spices

Add the chopped carrots, cumin, turmeric, and paprika. Stir well to coat the carrots in the aromatic spices. Let them cook for 2 minutes to enhance their flavors.

Step 3: Simmer the Soup

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about 15–20 minutes, or until the carrots are fork-tender.

Step 4: Blend Until Smooth

Once the carrots are fully cooked, use an immersion blender to blend the soup directly in the pot until smooth. If using a regular blender, let the soup cool slightly before transferring and blending in batches.

Step 5: Add Coconut Milk & Finish

Return the blended soup to the pot (if using a blender) and stir in the coconut milk. Simmer for 2–3 minutes, adjusting salt and pepper to taste. Squeeze in fresh lime juice for a touch of brightness.

Step 6: Serve & Enjoy

Ladle the soup into bowls and garnish with fresh cilantro or parsley. For extra richness, drizzle a little more coconut milk on top.

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Tips & Tricks

✅ Roast the Carrots for Deeper Flavor – If you have time, roast the carrots at 400°F (200°C) for 20 minutes before adding them to the soup. This enhances their natural sweetness.

✅ Adjust the Thickness – If the soup is too thick, add more vegetable broth. If too thin, simmer uncovered for a few extra minutes.

✅ Boost the Nutrition – Add a handful of red lentils or a diced potato while simmering for extra protein and fiber.

✅ Make it Spicy – Add a pinch of cayenne pepper or red pepper flakes for some heat.

✅ Store Properly – Keep leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.

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Serving Suggestions

🥖 With Crusty Bread – Serve with warm sourdough or garlic bread.
🥗 Pair with a Salad – A simple green salad with lemon vinaigrette complements this soup beautifully.
🍚 Over Rice or Quinoa – For a heartier meal, pour the soup over cooked rice or quinoa.
🥜 Top with Crunch – Garnish with toasted coconut flakes, pumpkin seeds, or chopped nuts for extra texture.

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Recipe Notes

• Can I use canned carrots? – Fresh carrots are best for flavor, but canned carrots can work in a pinch. Reduce the cooking time accordingly.
• Can I use light coconut milk? – Yes, but the soup will be less creamy.
• How do I reheat it? – Warm over low heat on the stovetop, stirring occasionally. If too thick, add a splash of water or broth.
• Is this soup freezer-friendly? – Absolutely! Freeze in individual portions for easy meals. Thaw overnight in the fridge before reheating.

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FAQs

1. Can I make this soup in an Instant Pot?

Yes! Sauté the onion, garlic, and spices using the “Sauté” function. Add the carrots and broth, then cook on high pressure for 7 minutes. Blend and stir in coconut milk before serving.

2. What can I substitute for coconut milk?

If you’re not a fan of coconut, use cashew cream, almond milk, or even heavy cream (if not dairy-free).

3. Can I use frozen carrots?

Yes, but they may result in a slightly different texture. No need to thaw—just add them directly to the pot.

4. How do I make this soup protein-rich?

Add red lentils, chickpeas, or a scoop of unflavored protein powder to boost protein content.

5. Is this soup keto-friendly?

Carrots have natural sugars, so this soup is not strict keto, but it is lower in carbs than traditional soups with potatoes. Reduce the carrots and increase the broth if needed.

Nutritional Breakdown (Per Serving)

• Calories: ~220 kcal
• Protein: ~3g
• Carbohydrates: ~20g
  • Fiber: ~5g
  • Sugar: ~8g (natural from carrots)
• Fat: ~15g
  • Saturated Fat: ~12g (from coconut milk)
• Sodium: ~500mg (varies based on broth used)
• Vitamin A: ~300% DV (from carrots)
• Vitamin C: ~15% DV
• Iron: ~15% DV
• Calcium: ~5% DV

Notes on Nutrition

✅ Rich in Vitamin A – Thanks to the carrots, this soup supports eye health and immunity.
✅ Healthy Fats – Coconut milk provides medium-chain triglycerides (MCTs), which can support metabolism.
✅ Good Fiber Content – Helps with digestion and keeps you full longer.
✅ Low in Protein – Pair with a protein-rich side (like grilled chicken, tofu, or a protein shake) if needed.

Let me know if you’d like modifications based on specific dietary needs! 😊