Curry Coconut Carrot Soup with Ginger Cream (Vegan)

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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.

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 – it’s perfect!

So now that it’s perfect, 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.

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.

• 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.

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

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.

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).

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.

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.

Enjoyed This Recipe? Try these soup recipes too!

• Vegan Thai Lemongrass Soup
• Moroccan Butternut and Chevre Soup with Pomegranate
• Roasted Tomato Soup with Herbs

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• Healthy Thai Chicken Noodle Soup 
• Pumpkin Sage Brown Butter Soup
• Cauliflower Soup (perfect for turkey gravy leftovers!)

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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.

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Print Recipe

5 from 9 votes

Curry Coconut Carrot Soup

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.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Appetizer, Main Dish

Cuisine: Asian, Thai

Keyword: carrot soup, ginger cream

Servings: 6 people

Calories: 296kcal

Author: Stine Mari | Ginger with Spice

Ingredients

Curry Coconut Carrot Soup

• 2 tbsp 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 tbsp fresh ginger chopped
• 4 cloves garlic chopped
• 1 1/2 tbsp curry powder
• 1/2 green chili chopped, optional
• 2 tbsp parsley fresh, chopped
• salt & pepper to taste

Ginger Coconut Milk

• 4 oz coconut milk 120 ml-ish.
• 2 tsp fresh ginger finely chopped
• 1 tsp lemon juice
• 1 tbsp parsley finely chopped

Instructions

• Chop vegetables: 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.
• Sauté onion and carrots: 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.
• Add the other ingredients: 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.
• Simmer: 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.
• Blend the soup: 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.
• Serve: 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!

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Adapted from The Kitchn.

Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.