Curried Carrot Soup {with coconut milk}

Name: Curried Carrot Soup {with coconut milk}
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp coconut oil (-or olive oil); 1 onion (-minced); 1 tsp salt; 1/4 tsp black pepper; 3 cloves garlic (-minced); 1 piece ginger (-thumb-sized piece, minced); 1/2 tsp chili flakes (-or cayenne powder (optional)); 2 tbsp curry paste or curry powder; 6 carrots (-peeled & cut into small slices, about 1/4 inch thick); 1 sweet potato (-peeled & cut into small pieces); 3 cups vegetable stock (-I used 'unsalted'); 400 ml can full fat coconut milk (-reserve about a tablespoon for garnish (optional)); 1 tbsp cilantro (-garnish, optional); 2 tbsp lemon juice; 1 pencil chili pepper (-garnish, optional)

October 12, 2017 Updated: August 27, 2019 By Dawn - Girl Heart Food 51 Comments

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This Curried Carrot Soup is chock full of goodness from plenty of carrots, sweet potato and creamy coconut milk. Comforting and delicious, this one will warm ya right up on a cold day!

Bowl of curried carrot soup with a swirl of coconut milk on top.

This creamy carrot soup recipe was originally posted in July of 2015, but has been updated with fresh new pics, text and small tweaks in the recipe.

What’s up? Did my fellow Canadians have a nice Thanksgiving? The next big thing for us is Halloween. How do you feel about Halloween? I have a like/not like relationship with it.

It’s lovely seeing all the kiddos in their costumes. However, when that doorbell rings it drives fur baby absolutely bonkers….therefore, it drives me bonkers.

I could put some treats in a bowl and say ‘take me’, but we all know that would never work. And I always tell myself lies around Halloween—>’Dawn, you’re being so productive buying these treats early.’

Reality? I buy them early and eat most of it before October 31st and then have to buy more. Every year. You too?

Anywho, onto this easy carrot soup, shall we 😉 ?…..

Do you know that this curried carrot and sweet potato soup was the very first recipe I ever posted on Girl Heart Food? It was July of 2015. Where does the time go?

I decided to redo the recipe with a couple minor tweaks and retake the pics. Plus, I tweaked the recipe the tiniest bit. I removed the butter and honey, for example, and used coconut oil instead of olive oil to give it a little more coconut oomph.

Plus, the lemon at the end? Just completely brightens the whole dish up!

Yellow bowl of curry carrot soup with a spoon in the bowl.

How to Make This Curried Carrot Soup

Like most of the soups you’ll find on Girl Heart Food, this creamy carrot soup recipe is pretty easy to prepare. All you have to do is –

Cook onions for a bit in coconut oil with a touch of salt and pepper
Add aromatics, like garlic and ginger, chili flakes and curry paste
Next goes vegetables, stock and coconut milk (I love full fat)
After veggies have softened, blitz with an immersion blender (one of my favourite small kitchen appliances)

Note: If you don’t have an immersion blender, you can carefully blitz in batches with a blender. Allow the soup to cool a bit before doing this and covering the top lightly with a tea towel (because there will be steam).
Stir in a touch of lemon juice to brighten (I highly recommend this). So good!
Garnish and enjoy!

Taking a spoonful of curried carrot and sweet potato soup from a yellow and blue bowl.

How to Garnish This Carrot and Sweet Potato Soup

You know I love me some garnish! For the finishing touch, I reserved about a tablespoon or so of coconut milk and made a pretty little design on top (totally optional, of course).

After you have the soup portioned, using a spoon, drop a few droplets of coconut milk on top of the soup. Then, using a wooden skewer or toothpick, gently drag through the coconut milk to create a little design.

Other delicious garnishes are –

Thinly sliced pepper
Cilantro
Greek yogurt
Crispy chickpeas

What to Serve with This Soup?

Naan
Hunk of crusty bread
Mixed green salad
A simple sandwich, like a grilled cheese, tomato or curried chickpea salad sandwich

More Tips for Making the Best Carrot Soup

Don’t have coconut oil? Use olive oil instead
Full fat coconut milk is my fave to use. It has a lovely richness. If you prefer to use a light variety, that’s a-ok too.
Cut your veggies small! It speeds up the cooking process so you can be enjoying this soup faster.
I always opt to use ‘unsalted’ vegetable stock to control the sodium. If you use anything otherwise, you may not need to add additional seasoning.
Not a huge fan of spice? Omit the chili flakes. Or, if you are, add more!

Two bowls of a creamy carrot soup with coconut milk alongside chili and cilantro.

Like this Easy Soup Recipe? You May Enjoy These too

Butternut Squash and Sweet Potato Soup – This fall favourite is ultra creamy (without cream) from the addition of Greek yogurt. So warming and delicious!
Roasted Cauliflower Leek Soup with Cheddar – With rich flavour from roasted cauliflower and savoury leek (and plenty of cheese), this comforting soup is sure to disappear fast!
Vegan Broccoli and Spinach Soup – This veggie packed soup is vegan and gluten free, not to mention super tasty!
Onion and Garlic Soup from the lovely Sarah at Champagne Tastes Such a flavour packed soup, perfect on a cold winter day.

Hope you love this curried carrot soup recipe as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think that this curried carrot and sweet potato soup will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO