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Vegan Carrot Coconut Soup

A fresh tasting, creamy soup that is light, yet satisfying. I served it with a grilled whole grain tortilla for dipping and a kale salad.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 6


  • 2 t. Coconut oil unrefined
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 T. Ginger grated
  • 1/2 jalapeño minced
  • 1/2 t. Cumin ground
  • 1/2 t. Coriander ground
  • 4 C. Fresh carrots chopped
  • 4 C. Vegetable bouillon
  • 3/4 can of full-fat coconut milk
  • Salt and Pepper to taste


  • Heat oil in a soup pot and add onion. Cook until beginning to brown slightly.
  • Add garlic, ginger, jalapeño, cumin, and coriander. Cook until fragrant.
  • Add carrots and vegetable bouillon and bring to a simmer.
  • Cook until carrots are easily pierced with a fork.
  • Blend in batches in blender until smooth. Don't overfill the blender with hot liquids. It can splatter and burn you.
  • Pour puréed soup back into pot and add coconut milk and salt and pepper to taste. Gently reheat but don't bring to a boil. The coconut milk can "break" or separate.
  • Serve with minced jalapeño and pepitas for garnish.


Adapted from a recipe posted by The Shack in Raglan, New Zealand.