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Curry Coconut Carrot Soup with Ginger Cream (Vegan)

Curry coconut carrot soup with a deliciously creamy ginger cream. This dish is both hearty and healthy - perfect on rainy Fall nights that not all of us want to realize are approaching. This soup will heal any cold in no time. Cold ginger coconut milk poured over this spiced vegan carrot soup makes a great balanced dish.

 

Three bowls with curry coconut carrot soup with ginger cream and parsley. Blue background.

 

I originally posted this recipe in August 2017, one of my very first recipes, in fact. I've updated it now and it's so much better! I have 'savorized' the dish, making it more umami and a little less sweet. Carrot soup is naturally pretty sweet, and it can get too much. But now - I think it's perfect!

 

For more carrot soups - can I tempt you with this creamy carrot and potato soup?

 

Two bowl of carrot soup with fresh parsley garnish.

 

So now that it's so good, this curry coconut carrot soup has gotten back into my rotation of soup recipes. Roasted tomato soup is a new addition too, and some old favorites are butternut squash and chevre soup, vegan Thai lemongrass soup and skinny Thai chicken noodle soup! You need a different soup for different weathers and moods, right.

 

If you want something quite different, try this sour borscht soup, it's such an intriguing flavor!

 

Healthy Carrot Soup because of ...carrots!

 

This curry coconut carrot soup is healthy mainly because it's based on carrots. Carrots are highly nutritious, with beta carotene, vitamin K1, potassium, fiber and antioxidants. Sound like exactly what we need to counter the cold.

 

Hands holding a bowl with curry coconut carrot soup garnished with ginger cream and parsley.

 

  • Lower cholesterol levels, being weight-loss friendly
  • Improve eye health because of beta carotene made into vitamin A
  • Blood pressure control because of the potassium
  • Rank low on the glycemic index (GI) although higher for puréed
  • Feed the friendly bacteria in your gut
  • High in fiber, improving digestion
  • Weight loss friendly because they're low in calories!
  • Heart friendly due to their vitamin contents

 

This soup is not only healthy because of carrots, although it is the main ingredient. Ginger, garlic, onion and coconut milk, among others, all have their own health benefits.

 

Three bowl with carrot soup on blue table. Flatlay.

 

Curry Coconut Carrot Soup Ingredients

 

Only a handful of ingredients are needed to make this flavorful Fall soup.

 

  • Carrots
  • Onion
  • Garlic
  • Ginger
  • Curry powder
  • Vegetable stock
  • Coconut milk
  • Salt and pepper
  • Coconut oil or canola oil
  • Parsley and green chili as optional

 

Ingredients to make curry coconut carrot soup.

 

We don't want to overdo it, it is supposed to be easy. And it's vegan because it's naturally vegan. There really isn't need for anything more than this. Other than more of the same ingredients to make a ginger cream on top, of course!

 

Soup is perfect for those nights when we just can't be bother to cook, but still needs a healthy meal. And for those feeling the cold creeping in, soup is also really hydrating.

 

Carrot soup in red pan before blending.

 

How to Make This Curry Coconut Carrot Soup Recipe

 

This recipe is adapted from The Kitchn. No need to be exact when chopping the ingredients because we will blend the ingredients together. I like to keep a few chunks just to keep the soup a little more interesting, but you can blend it all for a completely smooth soup too.

 

Heat coconut oil or vegetable oil in a large soup pot over medium heat, and add in chopped onions. Sauté the onions on medium heat for 7-10 minutes, or until translucent (1). Add chopped carrots and cook for another 7 minutes. Stir occasionally. Pour in the coconut milk and vegetable stock. Add the other ingredients too: garlic, ginger, curry powder, green chilli (2).

 

Step by step to make curry coconut carrot soup.

 

However, hold the salt and pepper and fresh parsley until the end. Bring it up to a boil, cover with a lid and then reduce to a simmer until the carrots are softened, about 15-18 minutes (3).

 

Meanwhile, mix up all the ingredients for the ginger lemon coconut cream. Cover it and place in the fridge until ready to use. We will pour this over the soup cold. Add some water if you find the cream too thick.

 

When the carrots are soft, blend the mixture in batches until smooth (if you have an immersion hand blender I suppose that would be even easier) (4). As I mentioned above, I prefer a few chunks of vegetables in my soup, so I stop a little before completely smooth. Season with salt and pepper and fresh parsley.

 

Spoonful of curry coconut carrot soup. Bowl in the background.

 

Divide among soup bowl and pour over ginger coconut cream and more fresh parsley.

 

Enjoy soup season!

 

Get your most comfortable pants on, sit down and enjoy this explosion of flavor in one bowl. The carrots give this soup a soft sweetness, and combined with the soothing coconut milk and heat from the spices, this is a germ killer and mood booster.

 

White bowl with carrot soup and swirls of ginger cream on a wooden cutting board.

 

Enjoyed This Recipe? Try these soup recipes too!

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

This recipe was originally published on August 28 2017, but updated on September 17 2019 for better photos and content.

 

📖 Recipe

White bowl with curry coconut carrot soup on a wooden cutting board on a blue table.

Curry Coconut Carrot Soup

Yield: 6 people
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This dish is both hearty and healthy - perfect on rainy Fall nights that not all of us want to realize are approaching. The spiciness and ginger heals those sore throats in no time. Cold ginger coconut milk poured over this hot spicy soup makes a great balance to the dish.

Ingredients

Curry Coconut Carrot Soup

  • 2 tablespoon coconut oil
  • 2 onions, medium, chopped
  • 6 cups chopped carrots, about 8-9 medium carrots
  • 4 cups vegetable broth, 950ml. Or stock.
  • 10 oz full fat coconut milk, 290ml. Reserve the rest of the can for ginger cream
  • 3 tablespoon fresh ginger, chopped
  • 4 cloves garlic, chopped
  • 1 ½ tablespoon curry powder
  • ½ green chili, chopped, optional
  • 2 tablespoon parsley, fresh, chopped
  • salt & pepper, to taste

Ginger Coconut Milk

  • 4 oz coconut milk, 120 ml-ish.
  • 2 teaspoon fresh ginger, finely chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon parsley, finely chopped

Instructions

  1. No need to be exact when chopping the ingredients because we will blend the ingredients together. I like to keep a few chunks just to keep the soup a little more interesting, but you can blend it all for a completely smooth soup too.
  2. Heat coconut oil or vegetable oil in a large soup pot over medium heat, and add in chopped onions. Sauté the onions on medium heat for 7-10 minutes, or until translucent. Add chopped carrots and cook for another 7 minutes. Stir occasionally.
  3. Pour in the coconut milk and vegetable stock. Add the other ingredients too: garlic, ginger, curry powder, green chilli. Do not add salt, pepper and parsley yet.
  4. Bring it up to a boil, cover with a lid and then reduce to a simmer until the carrots are softened, about 15-18 minutes.
  5. When the carrots are soft, blend the mixture in batches until to desired smoothness. As I mentioned above, I prefer a few chunks of vegetables in my soup, so I stop a little before completely smooth. Season with salt and pepper and fresh parsley.
  6. Divide among soup bowl and pour over ginger coconut cream and more fresh parsley.

Notes

Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for quick dinners anytime!

Adapted from The Kitchn.

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 296Total Fat: 21.7gSaturated Fat: 18.3gUnsaturated Fat: 0gCholesterol: 0mgSodium: 599mgCarbohydrates: 22.5gFiber: 6gSugar: 10gProtein: 6.8g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Ramona

Wednesday 25th of September 2019

I must try this beautiful soup - what a nice trio -coconut, carrot and ginger, mmmm I must make this asap. Love, love, love the sound and the look of this soup - so perfect for the current weather over here .

Stine Mari | Ginger with Spice

Friday 27th of September 2019

I'm so glad you like it! Thank you and I hope you will like the taste as well!

Lathiya

Wednesday 25th of September 2019

The soup looks so flavorful and gorgeous. I love coconut milk and the ginger cream is absolutely interesting.

Stine Mari | Ginger with Spice

Friday 27th of September 2019

Thank you so much!

Candiss

Tuesday 24th of September 2019

Ginger in fall/ winter soups is one of my favorite things, the little fiery hit and the health benefits are great. This carrot soup definitely seems to have it all and I will have to try it out!

Stine Mari | Ginger with Spice

Friday 27th of September 2019

I love using ginger pretty much everywhere. Thank you so much!

Jenni LeBaron

Monday 23rd of September 2019

I love a creamy carrot soup in the fall and winter months and this one looks spectacular! I love that it has a vegan base and that curry really elevates the flavor so much!

Stine Mari | Ginger with Spice

Monday 23rd of September 2019

You are so kind, Jenni!

Cathleen @ A Taste of Madness

Sunday 22nd of September 2019

Carrot soup is the best. And I love hearing all of the benefits of it! Perfect for the cooler weather coming :)

Stine Mari | Ginger with Spice

Sunday 22nd of September 2019

Thank you so much, Cathleen :)

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