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Creamy Coconut Carrot Soup Recipe (Vegan, Whole30, Paleo)

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This Coconut Carrot Soup recipe is naturally vegan, Whole30-compliant, paleo, and gluten-free. It is a healthy, easy-to-make soup that will warm you right up. Made with fresh carrots, coconut milk, ginger, onion, coconut oil, and broth. Learn how to make homemade creamy carrot soup with this simple recipe that is sure to be a crowd-pleaser!

Overhead view of two bowls Coconut Carrot Soup on a white background.

This rich, silky-textured soup is such a delicious way to incorporate carrots into your diet, which are loaded with vitamin A. Coconut milk gives the soup a creamy sweetness, in addition to the carrots which get sweeter as they cook. Ginger adds a light touch of heat and compliments the flavor of the carrots exquisitely well.

How to Make Creamy Coconut Carrot Soup

This homemade coconut carrot soup recipe is so simple to make. Start the cooking process with a base of chopped onions, carrots, and ginger. Then pour in the broth and coconut milk, and simmer until done.

Use a blender to purée the soup at the end and you have a beautifully smooth, thick, and satisfying soup. I use an immersion blender to puree the soup, but you could also transfer the soup to a traditional blender and blend it in batches instead.

Important: Always remember to do these two things when using a traditional blender to blend hot liquids:

  1. Only fill up the blender until it is halfway full. Any more than that can cause a serious accident.
  2. Remove the center insert in the lid of your blender to allow the hot steam to escape. Then place your hand on top of the lid with a dish towel, keeping most of the hole covered, to avoid any splashes while the blender is running.

Close-up overhead view Creamy Carrot Soup on a white background.

This soup is great for entertaining because it is vegan, Whole30-compliant, paleo, and gluten-free, so it is suitable for many people that are following special diets. Even though it is dairy-free, it is still luxuriously creamy thanks to the coconut milk in the recipe. Serve it as a delicate appetizer or with warm crusty bread for a light lunch or dinner.

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More Vegan Soup Recipes to Try

Looking for more plant-based soup recipes? Here are some more options:

Overhead view of Creamy Carrot Ginger Soup on a white background.

For this Coconut Carrot Soup recipe, I recommend:

Here are a few kitchen items I suggest using to make this recipe:

  • Thai Kitchen Coconut Milk – I love the taste, texture and consistency of this brand. It adds so much body and richness to dishes like this one.
  • KitchenAid Hand Blender – This is the immersion blender I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use it all the time to quickly blend up soups, smoothies and dips.
  • Ultra Chef Express Food Chopper – This is the one I have and it is one of my most-used kitchen tools. I use mine all the time to quickly chop up vegetables. I especially love using it to dice onions, because it saves me from all the tears!

If you make this Coconut Carrot Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Creamy Coconut Carrot Soup Recipe (Vegan, Whole30, Paleo)

Overhead view of two bowls of Coconut Carrot Soup on a white background.
This Coconut Carrot Soup recipe is naturally vegan, Whole30-compliant, paleo, and gluten-free. A healthy, easy-to-make soup that will warm you right up!
Alia Kay
4.92 from 12 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main, Side
Cuisine American
Servings 6 servings
Calories 215 calories



  • Heat the oil in a large pot over medium heat. Add the onion and carrots and cook, stirring often, for about 5 minutes or until the onion is translucent.
  • Add the ginger and cook for about a minute further until fragrant.
  • Add the broth and coconut milk. Bring to a boil over high heat.
  • Reduce heat to low, cover and simmer for 25-30 minutes or until carrots are softened.
  • Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a regular blender and puree in batches until smooth.
  • Season with salt and pepper to taste. Serve warm, with an optional drizzle of extra coconut milk.


Nutrition Facts
Creamy Coconut Carrot Soup Recipe (Vegan, Whole30, Paleo)
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Keyword Coconut Carrot Soup, Creamy Carrot Soup

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Carrot Ginger Coconut Soup - This easy & healthy soup recipe is vegan, gluten-free, dairy-free and paleo. Perfect for lunch or dinner!

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Rate This Recipe:

4.92 from 12 votes (2 ratings without comment)


    1. Hi Steph! I haven’t made this recipe in a slow cooker before, but it should definitely work. If you want to make this soup in a crock pot, do this: Add the onion, carrots, ginger and broth to the bowl of a slow cooker and stir to combine. Cook for 6-8 hours on low, or 3-4 hours on high, until the carrots are tender. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth and season with salt and pepper to taste. Hope that helps! 🙂

  1. 5 stars
    I love to have soups for dinner and am looking for some different recipes. Your soup recipe with carrots and ginger sounds so yummy for the cooler weather…the color, the flavors, everything is so perfect!

    1. Hi Deepika! I know I LOVE having soup when its cold outside, it’s like the most comforting thing! 🙂 Thank you for your kind words my friend!

  2. 5 stars
    Alia, my mouth is watering!! I haven’t had carrot coconut ginger soup in AGES!! I had completely forgotten about it. I love that kind of soup. As soon as we get unpacked and I get my blender back, I’m going to make this!! Can’t wait!

  3. 5 stars
    This looks so delicious and comforting – I wish I had a bowl right now! I’ve been sick lately, and so practically living off soups for the last little while. I think I’ll have to add this recipe to the rotation, as it sounds so good! And love that it’s healthy without sacrificing the taste. 🙂

    1. Hey Shannon! Thanks so much! ? I know so many people are sick right now, I think its just that time of year. I’m not sick, but I crave soup all the time because of the cool weather. You should definitely try this recipe sometime! The flavor is really different from regular soups (like tomato, chicken noodle, etc.), so I think you will like the uniqueness of it. I hope you feel better soon! 🙂

  4. 5 stars
    Hi! This soup sounds delicious!! I’m wondering if it is possible to make it without coconut milk? Just to blend carrots, ginger and the rest of the stuff. Did you try it? Would it still be tasty?

    1. Hi Anita! It is definitely possible to make this soup without coconut milk! I would sub in either 2 cups of broth or water in place of the coconut milk. The soup will just have a different consistency that the original recipe, but It should definitely still be tasty! 🙂

  5. 5 stars
    Hi Alia & readers planning to make this recipe!

    It’s absolutely delicious.

    This was the first soup I’ve made from scratch for many years.
    Instead of vegetable broth, I used Knorr Powdered Chicken flavor bullion.
    I didn’t have any vegetable broth and didn’t want to wait. Also
    I used what I have which was. a full16 oz package of 2 inch baby carrots. 3 cloves of minced garlic added, too
    Using the Ninja blender, I added the chopped carrots making them close to finely minced
    I followed the recipe from there, though I didn’t puree it.
    Thank you, Alia, it is very delicious! I appreciate the opportunity to make this soup!

    1. Hi Jennifer! Thank you so much for your kind words and for letting me know how you made the carrot soup! I’m so glad you enjoyed the recipe!