Carrot Coconut Soup
A smooth and nourishing vegan soup made with carrots, coconut milk, and a hint of lime. This fiber-rich, plant-based recipe is easy to make in under 30 minutes, perfect for weeknight dinners or meal prep. Creamy, flavorful, and wholesome — a bowl of comfort any time.
Equipment
- 1 Large cooking pot
- 1 Knife set
- 1 cutting board
- 1 High-speed blender or hand blender
Ingredients
- 1 tbsp oil any neutral cooking oil
- 1 medium onion minced
- 2 cloves garlic minced
- 1 lb about 450 g carrots, roughly chopped
- 1 ⅔ cups 400 ml vegetable broth
- 1 cup 240 ml coconut milk
- ½ – 1 tbsp lime juice adjust to taste
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Peel and finely mince one medium onion and two cloves of garlic. This will help release their flavors more evenly during cooking. Wash the carrots thoroughly and, if they’re not organic, peel them to remove any dirt or wax coating. Roughly chop about 1 lb (450 g) of carrots into similar-sized pieces so they cook evenly.
- Heat the Cooking Oil: Place a large pot over medium heat and add 1 tablespoon of a neutral cooking oil such as sunflower, canola, or light olive oil. Allow the oil to heat until it shimmers gently, ensuring it’s hot enough to sauté but not smoking. This step is important to extract maximum flavor from the onion and garlic without burning them.
- Sauté the Aromatics: Add the minced onion to the heated pot. Stir continuously with a wooden spoon for about 2 minutes until the onion softens and becomes translucent. This gradual sauté brings out the natural sweetness of the onion without browning. Add the minced garlic and stir for another minute. Garlic cooks quickly, so keep stirring to prevent it from browning, which could add a bitter taste to your soup.
- Add the Carrots: Carefully add the chopped carrots to the pot. Stir them into the sautéed onions and garlic so they’re evenly coated with the oil and aromatic flavors. Cook the carrots for about 5 minutes, stirring occasionally. This step helps to deepen the flavor of the carrots and prepares them for blending later.
- Add Broth and Coconut Milk: Pour in 1 2/3 cups (400 ml) of vegetable broth to deglaze the pot, scraping any bits stuck to the bottom. This adds a richer depth of flavor to the soup. Next, add 1 cup (240 ml) of coconut milk, stirring gently to combine. The coconut milk will give the soup a creamy texture and subtle sweetness.
- Simmer the Soup: Increase the heat until the soup comes to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 15 minutes, stirring occasionally. This simmering allows the carrots to become tender and the flavors to meld together beautifully. You’ll notice a warm, inviting aroma filling your kitchen at this stage.
- Blend Until Smooth: Remove the pot from the heat. Using a high-speed blender, carefully blend the soup in batches until smooth and velvety. Alternatively, you can use an immersion (hand) blender directly in the pot for convenience. If the soup appears too thick for your liking, add a small amount of vegetable broth or water and blend again until you achieve your preferred consistency.
- Season and Add Lime: Return the blended soup to the pot and place it over low heat. Add ½ to 1 tablespoon of fresh lime juice, adjusting to taste. Season with salt and freshly ground black pepper to enhance the flavors. Stir gently to combine. Taste and adjust seasoning as needed.
- Optional Garnish and Presentation: For an appealing presentation, ladle the soup into bowls and optionally garnish with a swirl of coconut milk, freshly chopped chives, or crunchy croutons. These small touches enhance both the flavor and visual appeal of the dish.
- Serve and Enjoy: Serve your Carrot Coconut Soup warm, ideally with crusty bread or a light salad on the side. This comforting soup makes an ideal starter, lunch, or main course, especially during cooler evenings or when you need a quick, healthy meal.
Notes
- This Carrot Coconut Soup is best enjoyed fresh but keeps well for several days, making it ideal for meal prep.
- For a smoother texture, use a high-speed blender, but a hand immersion blender works perfectly in a pinch.
- Adjust the lime juice to taste — a little more can brighten the flavor significantly.
- Organic carrots are preferable for this recipe, as they add natural sweetness and reduce the need for peeling.
- If you prefer a spicier soup, consider adding a pinch of freshly grated ginger or ground cumin while sautéing the aromatics.
