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Overhead view of two bowls of Coconut Carrot Soup on a white background.
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5 from 9 votes

Creamy Coconut Carrot Soup Recipe (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, Creamy Carrot Soup
Servings: 6 servings
Calories: 215calories



  • 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.


Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.


Calories: 215calories | Carbohydrates: 12g | Protein: 2g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 379mg | Potassium: 434mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13755IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg