Grab a bowl (or two) of this delicious Paleo & Vegan Carrot Coconut Soup!Jump to Recipe
The Perfect Bowl of Soup
Is there anything better than a warm bowl of soup? Soup may just be one of my favorite dishes to enjoy, especially on a gloomy day. And there’s few better soup recipes than this Carrot Coconut Soup! With no heavy cream and made with only fresh ingredients, this vegan and paleo recipe is the perfect soup to serve up for any occasion.
This vibrant orange soup is not only so easy to make but also rich in flavor!
Yellow Curry Sauce: While red curry paste or curry powder is often used in other Carrot Coconut Soup recipes, I opted for yellow curry sauce because I love the depth of flavor it brings, sans spice. Red curry paste is traditionally a little hotter than yellow curry, but either work for this recipe! It just depends on how much heat you want the soup to have. For yellow curry sauce, I love Trader Joe’s Thai Yellow Curry Sauce!
- Chili Garlic Paste: If you’ve never tried chili garlic paste, I highly recommend! It incorporates the heat from a traditional chili sauce and the richness that garlic brings out in recipes. While I usually still add garlic to my recipes even if I use this paste, for this recipe I decided to solely rely on the paste and opt out of using garlic.
Ginger: This soup recipe uses a lot of Asian ingredients and incorporating fresh ginger is an essential part of creating that rich flavor that Thai soups often have. While you can also use ground ginger or store-bought ginger in a jar, there’s nothing like like fresh ginger!
- Coconut Milk: Coconut milk is a great alternative to heavy cream and keeps this recipe both paleo and vegan. I often use coconut milk in my cooking because it thickens dishes without weighing them down. Plus, having cans of coconut milk stored in the pantry is much easier than using heavy cream, which has a short shelf life.
The other ingredients in this recipe include coconut oil, lime juice, onions, carrots (of course), and vegetable broth. I love this recipe because of how easy it is to make and how few ingredients are needed! Most ingredients can be found in your pantry, so no need to make a speciality trip to the grocery store!
Creating a Creamy Soup
Let’s get cooking! First thing is first, you’ll need a large pot to make this soup. Next, add coconut oil to the pot and melt it over medium heat before adding your diced onion. After cooking the onion for about five minutes, it should be translucent and very aromatic. Next, turn up the heat just a hair to medium high heat, and add your chopped carrots. The carrots don’t have to be perfectly chopped, as we’re going to blend the ingredients to create a creamy soup later. Then, add the yellow curry sauce, lime juice, chili garlic paste, pepper, ginger, and salt. Allow the carrots to cook for about 10 minutes, then once they’re softened add the vegetable broth and coconut milk.
Once the soup is boiling, reduce the heat to low and cover the pot. Next, all you need to do is allow the soup to simmer for 45 minutes! After 45 minutes, turn off the heat and allow the soup to cool uncovered for about 30 minutes. Now, it’s time to puree the soup! I highly suggest using an immersion blender if you have one. Not only do they blend the ingredients much faster, but it also is less of a mess. If you don’t have an immersion blender, you can also use a food processor or blender. Just add one coup of the soup at a time, then pulse for 1-2 minutes until it’s blended thoroughly. Repeat this process for the rest of the soup, then add the final pureed soup to a large or separate individual bowls.
Now, it’s time for the fun part- adding the toppings! The toppings are not only tasty (and visually appealing) but also add texture to a creamy dish. While you can add any toppings you like, here are some of my favorites…
- Microgreens: I love adding a bit of freshness to a soup, whether it’s with herbs or in this case, microgreens. Microgreens don’t have much a flavor but they’re perfect to add a handful of on top of a nice bowl of soup.
- Chickpeas: Adding toasted chickpeas to this soup is absolutely delicious! Not only do they add a nice crunch, but the flavors compliment one another perfectly.
- Coconut Yogurt: If you’re like me and can’t handle a lot of heat, dairy-free coconut yogurt is the perfect solution. The yogurt calms the heat and provides a nice spoonful of relief.
- Extra Virgin Olive Oil: A drizzle of EVOO not only looks amazing, but the olive oil also makes the soup extra creamy!
- Red Pepper Flakes: This one is for all of you out there who like a bit of heat. Top your soup with red pepper flakes if you’re looking for a spicy soup.
Carrot Coconut SoupCourse: Recipes, Soups, DinnerDifficulty: Easy
Say hello to your new favorite soup!
1 tablespoon coconut oil
1/2 yellow onion, diced
4 1/2 cups carrots, chopped
1/4 cup yellow curry sauce
1 tablespoon lime juice
1 tablespoon chili garlic paste
1 tablespoon black pepper
1 tablespoon ground ginger
2 teaspoons salt
2 cups vegetable broth
2 cans of coconut milk
- For Garnishing
Extra virgin olive oil
Red pepper flakes
- In a large pot, add your coconut oil and diced onion, then cook over medium-high heat for 5 minutes until translucent
- Next, add the carrots, yellow curry sauce, chili garlic paste, lime juice, pepper, ginger, and salt
- Cook for 10 minutes, stirring occasionally to avoid burning the carrots or onions
- Then, add the vegetable broth and coconut milk to the pot
- Bring to a boil, then turn the heat to low and cover
- Allow the soup to simmer for 45 minutes
- After 45 minutes, remove from heat and allow to cool for 30 minutes
- Next, add 1 cup at a time to a food processor or blender
- Pulse for 1-2 minutes until thoroughly combined, then repeat for the rest of the soup
- Finally, add the soup to a bowl and garnish with a handful of micro greens, toasted chickpeas, a dollop of coconut yogurt, a drizzle of extra virgin olive oil and a dash of red pepper flakes
- You can also opt to use an immersion blender instead of a food processor or blender