Carrot and Coconut Soup (Printable)

Velvety sweet carrots in creamy coconut broth with subtle warming spices

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 fluid ounces) full-fat coconut milk

→ Spices & Seasoning

08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley, chopped
14 - Toasted coconut flakes
15 - Lime juice

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and ginger, cook for 1 minute until fragrant.
03 - Stir in carrots and potato, cook for 2 to 3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to coat vegetables evenly with spices.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very tender.
06 - Stir in coconut milk and heat through for 2 to 3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The coconut and carrot combination is naturally sweet without being cloying, so it works for lunch or dinner.
  • You can make a huge batch and freeze it, which is exactly what I do on lazy weekends.
02 -
  • Don't skip blending; this soup is meant to be silky, and that texture is what makes it feel special enough to serve guests.
  • Lime juice is non-negotiable at the end; it prevents the soup from tasting heavy and brings all the flavors into sharp relief.
03 -
  • If you find your soup too thick, thin it with broth; if it's too thin, a touch of coconut cream stirred in will fix it.
  • Roasting your carrots in the oven with a drizzle of oil and a pinch of salt before adding them to the pot adds a caramelized depth that elevates the whole thing.
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