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Orange colored Vegan curried coconut carrot soup topped with green cliantro leaves swirled with coconut milk in a white bowl on a glass table with a spoon and small white plate with a wedge of lime next to it.
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5 from 3 votes

Curried Coconut Carrot Soup

This vibrant Curried Coconut Carrot Soup is alive with spice while being both creamy and savory. Since we use unsweetened coconut milk, it doesn't lean sweet. The flavor stays balanced, yet decadent.
Course Appetizer, Dinner, Lunch, Main Course, Meal Prep, Quick Weeknight Meal, Sides, Soup, weeknight dinner
Cuisine American, California, Fusion, Thai, Vegan
Keyword creamy, dairy-free, Easy, flavorful, gluten-free, make-ahead, rich, savory
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 sevings of ~1 cup
Calories 245kcal
Author Plant Test Kitchen

Ingredients

  • 2 TBSPs Earth Balance or neutral oil
  • 1/2 cup onion chopped
  • 1 pound baby carrots cut into 1/2-inch pieces
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt more to taste
  • 1/4 teaspoon freshly ground pepper more to taste
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper more to taste, less or omit if spice-sensitive
  • 3 cups vegan no-chicken broth link goes to gluten-free option
  • ~1 cup unsweetened coconut milk more or less depending on desired rich, creaminess
  • 1/2 of a lime cut into sections to squeeze on soup before serving, strongly recommended; more to taste

Garnish

Instructions

  • Heat the Earth Balance over medium heat in a stockpot. Add onions and carrots. Sauté until softened, about 8 minutes. Add all spices, including salt & pepper. Sauté for 1 - 2 minutes, until fragrant, stirring to avoid burning the spices.
  • Add the broth and stir. Bring the pot to a boil over high heat. Reduce heat to medium or medium plus and continue simmering until the carrots are cooked through, about 12 minutes. Carrots are cooked through when they are easily pierced with a fork.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a blender or food processor. Add coconut milk while blending. Add more coconut milk or broth if needed to reach desired consistency. Leave it a little chunky if you want.
  • Adjust seasonings; depending on the broth you used, you may want to add more salt. Garnish with a squeeze of lime, chopped cilantro or Thai basil, and a swirl of coconut milk or plain & unsweetened vegan yogurt if desired. Serve & enjoy!

Notes

Nutrition Information is approximate.
I strongly recommend squeezing a little lime juice into each bowl of soup and stirring before serving. It really brings it to the next level. You can add the lime juice to the pot of soup, but it gets a little lost and toned down, especially if you are eating the soup as leftovers or you've made it ahead and stored it. 
www.planttestkitchen.com

Nutrition

Serving: 4of ~1 cup | Calories: 245kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Sodium: 290mg | Potassium: 477mg | Fiber: 6g | Sugar: 9g | Vitamin A: 15905IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg