This colorful, delicious, and creamy carrot soup with coconut milk recipe is cooked with ginger, cinnamon, broth, and a dash of toasted sesame oil.
Make Carrot Soup with All Those Carrots!
This is a smooth and delicious carrot soup with coconut milk for all those lonely carrots just hanging out in your refrigerator.
Variations on Carrot Soup with Coconut Milk
Don't like the taste of coconut milk or don't have it? Substitute heavy whipping cream. Some days I prefer the richness of cream over the more powerful taste of coconut milk.
Cook the onions in butter instead of olive oil for an even richer taste.
One of the things I love about this carrot soup is that you can substitute the spices and make it a whole new recipe. For example:
- curry instead of cinnamon
- leave out the cinnamon and cardamom
- add a herb like rosemary, thyme, or sage
- use packaged pureed ginger instead of fresh to save some time
- leave out the cilantro if you don't like it
Mistakes When Making Carrot Soup with Coconut Milk
Carrot soup with coconut milk is easy to make. The most common mistake is adding too much broth to the soup.
Add the carrots to the pot first and then add the coconut milk and broth. The liquid should cover the carrots by ¼" to be on the safe side.
You can always add more broth later but it's harder to fix a runny soup.
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Carrot Soup with Coconut Milk
EatSimpleFood.com
This colorful, delicious, and creamy carrot soup with coconut milk recipe is cooked with ginger, cinnamon, broth, and a dash of toasted sesame oil.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 Tbsp olive oil
- 1 ½ cups onions, diced
- 1 Tbsp garlic, minced
- 2 Tbsp ginger, minced
- 2lb carrots, peeled & chunked (this is ~ 2 ½-3 lb carrots before peeling)
- 3 cups (give or take) vegetable broth or water
- 1 can (~13.5 oz) coconut milk
- 1 tsp salt
- pinch black pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 Tbsp toasted sesame oil
- ¼ cup cilantro, chopped as a garnish (optional)
Instructions
- Bring a pot to medium high heat and add sesame oil.
- Add onions. Cook (stirring occasionally) uncovered ~ 5-6 minutes or until translucent.
- Add garlic and cook 1-2 minutes or until fragrant.
- Add ginger and cook ~ 1 minutes or until fragrant.
- Add salt, pepper, cinnamon, cardamom and stir
- Add carrots and coconut milk and enough broth or water to cover the carrots by ¼ inch. *See notes below on how much broth.
- Bring to a boil, reduce heat and simmer covered for ~ 25-30 minutes or until carrots are tender.
- Immersion blend (or use a blender / vitamix) until smooth. Add more broth, water, or coconut milk if you want a thinner consistency.
- Stir in toasted sesame oil. Careful sesame oil is strong, err on the side of less and add to taste.
- Add salt to taste and top with chopped cilantro. Happy Eating!
Notes
- Carrot soup can always be made thinner by adding more broth or water. Start with enough broth to cover the carrots by ¼ inch. Mix in broth as necessary after blending.
- If using water instead of broth, please add more salt to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Comfort Food, Dairy-Free, Gluten Free, Vegan, Vegetarian
Things In My Kitchen:
- Immersion blender to puree the soup.
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You May Also Like
If you like this carrot coconut milk soup recipe then you may also like these other soups: from tomato bisque that's perfect for a chilly day, to the cucumber dill soup that will cool you down on a hot summer day.
Serving Suggestion
This carrot soup with coconut milk makes a great appetizer to a similarly Asian inspired main dish, or you could serve it with a salad to add some fresh crunch.
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