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Overhead view of two bowls of Coconut Carrot Soup on a white background.
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4.92 from 12 votes

The BEST Cream of Carrot Soup Recipe (With Coconut Milk!)

This Cream of Carrot Soup recipe is tasty, healthy, and easy to make. Made with carrots, coconut milk, ginger, onion, coconut oil, and broth.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main, Side
Cuisine: American
Keyword: Cream of Carrot Soup, Cream of Carrot Soup Recipe
Servings: 6 servings
Calories: 215calories
Author: Alia Kay

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, chopped
  • 8 carrots, peeled and chopped
  • 1 teaspoon fresh grated ginger
  • 2 cups vegetable broth
  • 1 (14-ounce) can coconut milk
  • Salt and pepper. to taste
US Customary - Metric

Instructions

  • 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 the 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.

Notes

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

Nutrition

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