Carrot Soup

5 from 4 votes

Rich and creamy Carrot Soup is packed with flavor and nutritious ingredients like fresh veggies, vegetable broth, and coconut milk. It’s naturally vegetarian, gluten-free, and can easily be made vegan!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Side Dish, Soup, Vegetarian

Cuisine: American, Vegetarian

Keyword: carrot soup

Servings: servings

Author: Chelsea Lords

Cost: $8.59

Equipment

Blender or food processor

Ingredients

2 tablespoons coconut oil
2 tablespoons unsalted butter
1/2 cup finely minced shallot
1 cup finely diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon yellow curry powder
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red curry paste see note 1
3-1/2 cups chopped baby carrots
6 cups vegetable stock
1 (13.5-ounce) can coconut milk see note 2
Pumpkin seeds optional

US - Metric

Instructions

In a large pot, melt the butter and coconut oil over medium heat. Be sure to measure the coconut oil while it’s solid. Once melted, add finely diced shallots, finely diced onion, minced garlic, and minced ginger. Sauté until very tender and aromatic, about 8–10 minutes. Reduce heat if anything is burning; they should just be softening and getting fragrant.
Add in the yellow curry powder, ground coriander, salt, pepper, and red curry paste. Stir and sauté for 1–2 minutes until fragrant.
Add in carrots and the vegetable stock. Increase heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer until carrots are tender and easily pierced with a fork, about 15–20 minutes.
Once carrots can be easily pierced with a fork, carefully transfer the soup to a blender or food processor. This can be done in batches if needed. Puree the soup (see note 3), then return the smooth soup to the pot over medium-low heat. Add in the full can of coconut milk and stir until smooth. Season to taste with salt and pepper. Serve, garnished with pepita seeds if desired.

Video

Notes

Note 1: I use Thai Kitchen® red curry paste and Simple Truth® organic yellow curry powder.

Note 2: You’re looking for shelf-stable canned coconut milk, not refrigerated. I recommend full-fat, not lite, for the creamiest texture and most robust flavor. Give the can a brisk whisk with a fork before adding into the soup. I tested this soup with lite coconut milk, and while it worked fine, it was less creamy and the carrot flavor was a lot stronger.

Note 3: When blending, secure the lid tightly and use the “soup” or “hot” cycle, increasing speed slowly to prevent splattering. Open the lid carefully to release steam. If your blender doesn’t have a hot or soup setting, replace the blender lid with a folded towel and hold it in place with your hands. An immersion blender works, but a high-powered blender gives the smoothest, creamiest result.

Storage: Carrot Soup is freezer friendly. Let it cool completely, then store in bags. To reheat, simply thaw and warm in a pot over medium-high heat. Leftovers can be kept in airtight containers in the fridge for up to a week.

Nutrition