This carrot & coconut soup is everything you want in a comforting meal—bright, kicky with ginger, and ultra creamy thanks to coconut milk. Made with simple staples, this is a naturally gluten-free and vegan soup that comes together fast.
A bowl of carrot & coconut soup is sure to warm up the chilliest of winter's eves, but it's so lovely served any time of year, especially with warm gluten free cornbread drizzled with honey. Like my sweet potato and coconut soup, dairy-free coconut milk adds both texture and flavor to this silky soup (for a coconut-free carrot soup, try carrot cauliflower soup). Plenty of fresh ginger and carrots, with a potato added for a bit of heartiness, make this a beautiful vegetable-heavy meal!
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Why I Love This Flavorful Soup
First off, did I mention the fresh ginger? It elevates this creamy soup into something truly out of the ordinary, infusing it with a burst of gentle heat to offset the mellow, sweet carrots. And it's such a simple recipe to make, needing only eight ingredients plus salt and pepper to create a smooth and satisfying bowl of sunshine. I turn to this soup often when I am out of ideas for what to make for dinner, and don't have a lot in the fridge (but I always have carrots). Add a side of gluten-free bread, gluten free carrot muffins, or crackers, and dig in.
- Simple ingredients. Don't let the short ingredients list fool you! It's easy and brief, but this soup delivers big on flavor.
- Gluten and dairy-free: Rely on creamy coconut milk to give this soup a hint of richness without the heaviness that can come from heavy cream.
- So quick. You'll need less than half an hour to put together this soup, making it perfect for a busy weeknight.
- Great for meal prep. Carrot soup stores beautifully in the fridge and the flavor develops the more it rests, so count on it for easy lunches all week.
Ingredients You'll Need
Here's quick look at the vegetables that go into this soup. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I always use extra virgin olive oil, but you can use any variety you like, or try coconut oil or avocado oil.
- Onion - A yellow onion is my preference here.
- Garlic - Feel free to add more garlic if you want an even more savory undertone.
- Ginger - Fresh ginger is key! Peel and chop or grate it into the pot.
- Potato - You can use 1 russet potato or 2 small white potatoes.
- Carrots - Don't skimp on the carrots—you'll need plenty for that vivid color.
- Water - For extra flavor, substitute vegetable broth for the water.
- Coconut milk - Full-fat coconut milk is best.
- Salt and pepper
Variations to Try
- Spices - Try curry, paprika, or a pinch of cayenne added to the soup base.
- Fresh herbs - Add a little chopped rosemary or oregano.
- Citrus - Finish soup with a squeeze of lemon or lime, a la my butternut squash soup recipe.
- Skip the coconut milk - Here's a secret: If you're out of coconut milk, you can omit it from the soup pot and the soup will still be super creamy and delicious! (Although I do recommend the coconut milk.)
- Try parsnips - Use this method to make a creamy parsnip soup! Swap parsnips for the carrots.
How to Make Carrot & Coconut Soup
Here's an overview in photos of how to make this easy soup recipe:
- Sautee onion and garlic: Heat olive oil in a large saucepan and cook the onions and garlic with a big pinch of salt until translucent.
- Add ginger: Stir in the fresh ginger and saute for another 4 minutes.
- Add remaining veggies: Stir in the potatoes and carrots.
- Add water: Add the vegetable broth or water, bring to a boil, then reduce heat and simmer.
- Puree: When the carrots and potatoes are soft, puree the soup until smooth.
- Add coconut milk: Stir in the coconut milk and add salt and pepper to taste.
Tips & Substitutions
- Roast the carrots. For ultra robust flavor, try roasting the carrots, drizzled with olive oil, salt, and cumin, for about 20 minutes at 400°F. Then add them to the soup pot. Roasting carrots brings out their natural sweetness and adds depth of flavor.
- Use full-fat coconut milk. For the creamiest texture and taste, use whole-fat coconut milk (mix up the can before adding it to the soup to incorporate the coconut cream layer). I like to use "simple" coconut milk without any additives from Native Forest.
- Spice it up. A little cayenne or red pepper flakes adds warmth to the base of the soup.
- Add acidity. Carrots are naturally sweet. So if you find that your soup is too sweet, add a splash of lime juice or apple cider vinegar.
- Try a garnish: Top bowls of soup with chopped fresh cilantro or parsley, a few toasted coconut flakes, or a drizzle of chili oil.
- Make it ahead. If you can, make the soup the day before you plan to serve it. The flavors deepen after a day in the fridge, making this recipe a perfect candidate for meal prep or make-ahead dinners.
Serving Suggestions
If you don't need to keep gluten-free, make a loaf of easy dutch oven bread or no-knead whole wheat bread and serve fresh slices with butter and cheese and bowls of carrot soup. I also love soup with a batch of gluten free sweet potato biscuits or honey cornbread muffins!
Proper Storage and Reheating
- Fridge - Transfer cooled soup to an airtight container, such a glass jar with a tight-fitting lid, and store it in the fridge for up to 5 days.
- Freezer - Add soup to a freezer-safe container or bag and store it in the freezer for up to 2 months. Thaw the soup in the fridge before reheating.
- To Reheat - Heat the soup in a pot over low heat, stirring until heated through, or heat it in a microwave-safe bowl in the microwave 1 minute at a time, stirring after each minute, until hot.
More Carrot Recipes
If you try this carrot and coconut soup recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Carrot & Coconut Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion , diced
- 5 cloves garlic , sliced
- 5 tablespoons fresh ginger , peeled and minced
- 2 small white potatoes , peeled and quartered, or 1 russet potato
- 4-5 cups sliced carrots
- 3 cups water , or vegetable broth
- 1 cup coconut milk
- salt and pepper , to taste
Instructions
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1 onion and 5 cloves garlic and saute until translucent, about 4 minutes. Add 5 tablespoons fresh ginger and saute for another 4 minutes, until softened and fragrant. Add the 2 small white potatoes and 4-5 cups sliced carrots and stir well. Add the 3 cups water, bring to a boil, then reduce heat and simmer mixture until carrots and potatoes are softened, about 30 minutes.
- Remove from heat. Using an immersion blender or regular blender, blend soup until smooth. Stir in 1 cup coconut milk. Add salt and pepper to taste. Reheat gently on low heat and serve.
Notes
- Roast the carrots. For ultra robust flavor, try roasting the carrots, drizzled with olive oil, salt, and cumin, for about 20 minutes at 400°F. Then add them to the soup pot. Roasting carrots brings out their natural sweetness and adds depth of flavor.
- Use full-fat coconut milk. For the creamiest texture and taste, use whole-fat coconut milk (mix up the can before adding it to the soup to incorporate the coconut cream layer). I like to use "simple" coconut milk without any additives from Native Forest.
- Spice it up. A little cayenne or red pepper flakes adds warmth to the base of the soup.
- Add acidity. Carrots are naturally sweet. So if you find that your soup is too sweet, add a splash of lime juice or apple cider vinegar.
- Try a garnish: Top bowls of soup with chopped fresh cilantro or parsley, a few toasted coconut flakes, or a drizzle of chili oil.
- Make it ahead. If you can, make the soup the day before you plan to serve it. The flavors deepen after a day in the fridge, making this recipe a perfect candidate for meal prep or make-ahead dinners.
Lisa says
It's so remarkable, this story you're living out right now. I wonder what it will feel like in ten years, or twenty.
So looking forward to hearing tales from Sydney! A friend from a study abroad program I did almost 20 (!!) years ago lived there for many years with her family, left a year or two ago, and missed it so much she's moving back! Her enthusiasm - and her beach pictures - always bring me joy.
sonrie says
The soup looks delicious, and good luck with your move. Moving within a city is hard enough, so moving across the world (a few times) is probably something you never get good at? In any case I hope the move is peaceful.
Lisa Chase says
Ditching the routine can be so hard but that just means you get to build a new one, and hopefully one that better suits your lifestyle. I love you friend and am sending thoughts for an easy flight and minimal disruptions for you and your little family. Lots of love!