Vegan Curried Carrot and Coconut Soup

/ Vegan Recipes / By

If you’re looking for a vegan recipe that’s both comforting and flavorful, this Vegan Curried Carrot and Coconut Soup is the answer. It’s a delightful fusion of sweet carrots and rich coconut milk, enhanced by aromatic spices that will warm your soul. Perfect for a quick weeknight dinner or a relaxing weekend treat, this soup is not only nourishing but also incredibly easy to make.

The magic of this soup lies in its simplicity. With just a few ingredients, you can create a dish that is both rich and satisfying. Imagine the sweet, earthy taste of carrots combined with the creamy texture of coconut milk, all brought together by a hint of curry. This recipe is perfect for those chilly nights when you crave something hearty yet healthy.

Whether you’re a seasoned vegan or just looking for a delightful plant-based option, this soup will impress everyone at your table. It’s a bowl of sunshine that packs a punch of flavor and nutrition!

Delicious and Easy Vegan Curried Carrot and Coconut Soup

A bowl of bright orange vegan carrot and coconut soup garnished with cilantro, on a wooden table with bread.

This Vegan Curried Carrot and Coconut Soup is a velvety blend of carrots, coconut milk, and spices that delivers a warm, aromatic flavor profile. It’s subtly sweet, with a hint of spice from the curry, making it a comforting dish that feels indulgent yet healthy.

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 6 large carrots, peeled and sliced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can (400ml) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the sliced carrots and curry powder, stirring to coat the carrots in the spices.
  4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
  5. Once the carrots are cooked, stir in the coconut milk and blend the soup using an immersion blender until smooth. Alternatively, you can blend in batches in a countertop blender.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 250kcal
  • Fat: 15g
  • Protein: 3g
  • Carbohydrates: 30g