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Overhead view of two bowls of Coconut Carrot Soup on a white background.
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5 from 6 votes

Coconut Carrot Soup (Vegan, Whole30, Paleo)

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main, Side
Cuisine: American
Keyword: Coconut Carrot Soup
Servings: 6 servings
Calories: 217kcal



  • 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.


Calories: 217kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 379mg | Potassium: 432mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13755IU | Vitamin C: 6.8mg | Calcium: 43mg | Iron: 2.5mg