This carrot coconut soup requires just 10 ingredients and blends together in a flash. Refreshing, creamy & bright, it's wonderful warm or cold.
This carrot coconut soup is one of my favorite recipes from our first cookbook. When I first made it, I wanted to stop working on the book and just eat this soup every single day for lunch. Luckily for me, I could! The recipe calls for 10 simple ingredients, and I make it like gazpacho, by tossing all the ingredients into a blender and whirring them into a creamy, refreshing puree. Like gazpacho, it’s meant to be served chilled, but you could just as easily warm it up.
Carrot Coconut Soup Recipe Ingredients
This carrot coconut soup is creamy, light, and super refreshing! Here’s what you’ll need to make it:
- Carrots: Look for 2 big bunches. I especially love to make this soup with peak-season carrots from the farmers market.
- Lemongrass: It adds bright, refreshing flavor! If you can’t find lemongrass, use 1 tablespoon lime zest instead.
- Coconut milk: It makes this dairy-free soup wonderfully creamy without any cream! I like to reserve a little to drizzle on top of each bowl.
- Red curry paste: It gives the soup a fiery curry flavor. Look for it in Asian markets or in the Asian section of your grocery store. If you can’t find it, feel free to substitute fresh ginger.
- Garlic: For aromatic depth of flavor!
- Sherry vinegar: To make the soup tangy and bright!
- Extra-virgin olive oil: Along with the coconut milk, it adds richness to the soup, and it ties all the flavors together.
Add a splash of water or vegetable broth to get the blender going, and season the soup with salt and pepper to taste!
Carrot Coconut Soup Serving Suggestions
Puree this carrot coconut soup until it’s smooth and velvety. Then, pour it into a soup pot over medium heat and cook, stirring occasionally, until it’s warmed through. If you prefer a cool soup, chill it for at least 4 hours to allow the flavors to develop. Either way, don’t skip the garnishes. I like to top mine with cilantro, microgreens, and/or mint for extra fresh flavor. Then, I finish it with toasted pepitas and hemp seeds for crunch.
More Favorite Soup Recipes
If you love this carrot coconut soup, try one of these delicious soup recipes next:
- Butternut Squash Soup
- Carrot Ginger Soup
- Many-Veggie Vegetable Soup
- Curried Lentil Soup
- Ginger Miso Soup
Then, find my 25 top soup recipes here!
Carrot Coconut Soup
- 1 stalk lemongrass
- 16 ounces carrots, peeled and sliced, about 2 bunches
- 1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons sherry vinegar
- 1 teaspoon red curry paste or freshly minced ginger
- ½ teaspoon sea salt, more to taste
- ½ cup water
- sea salt and freshly ground black pepper
- optional garnishes: hemp seeds, pepitas, microgreens
- Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first one or two layers of outer leaves and fin ely chop the tender, aromatic part of the lemongrass.
- Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt and pepper. Blend until smooth. If you're not using a high-speed blender like a Vitamix, strain the soup (if desired for texture) and blend again until completely smooth.
- Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Alternatively, you can serve the soup warm by gently heating it in a saucepan. Season to taste with more salt and pepper.
- Drizzle with olive oil and serve with desired garnishes.