Vegan Carrot Coconut Soup

In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away.

This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients I was missing.

Vegan Carrot Coconut Soup

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins


  • 2 tsp olive oil or any oil, I’m not picky
  • 1 onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 3 carrots or a bag of baby carrots finely chopped
  • 2 potatoes largeish
  • 4 cups vegetable stock
  • 2 tbsp lemon or lime juice
  • 1 can coconut milk
  • 1 carrot grated


  • In a large pot, saute the onions and garlic over medium heat with the cumin, ginger, and turmeric until onions are soft, about 5 mins.
  • Add in the potatoes and carrots along with the stock, bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes and carrots are soft, about 30 minutes.
  • Blend soup until smooth, or smoothish if you prefer. I like to use an immersion blender, but you do you. 
  • Add in lemon, coconut milk, and grated carrot. Stir, and bring back up to heat.
  • Top with some grated carrot if you’d like, and serve!

It’s not a difficult soup to make at all, and it’s easy to change things up based on what you have. I had some baby carrots to use up, so I used those instead of regular carrots.

The soup itself has a nice flavour to it, but feel free to add more of the spices for a bigger punch, or chili flakes for a little more heat. I love soups featuring coconut milk because it adds a glorious creamy texture without ever feeling too heavy.

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