Two bowls of an easy carrot soup with coconut milk alongside chili and cilantro.

Curried Carrot Soup {with coconut milk}

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!
Course Side Dish, Soup
Cuisine Indian
Keyword carrot soup recipe, curried carrot and sweet potato soup, curry soup, ground beef pasta bake, one pot recipe, vegetable soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 323kcal
Author Dawn - Girl Heart Food


  • 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


  • In a small dutch oven or pot on medium low heat, add coconut oil and melt. To coconut oil add onion, salt and pepper and cook until onion is translucent, about 5 minutes.
  • To onion add garlic and ginger and cook about 1 minute. Add chili flakes and curry paste, stirring to combine and cook 1 minute.
  • Add carrots, sweet potato and stock to pot. Bring to simmer, cover and cook 10 minutes. Add coconut milk (reserving about 1 tbsp., if desired for garnish (optional)). Cook, covered, an additional 10 minutes or until carrot and sweet potato are fork tender.
  • Using an immersion blender, carefully blitz soup until smooth. Stir in lemon juice. Portion in bowls and garnish with reserved coconut milk, cilantro and chili, if using. Enjoy!
    Note: If you want a looser consistency, add a little more vegetable stock.



  • 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. 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!
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Serving: 1serving | Calories: 323kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Sodium: 681mg | Potassium: 697mg | Fiber: 4g | Sugar: 9g | Vitamin A: 21635IU | Vitamin C: 29.5mg | Calcium: 78mg | Iron: 4mg
Nutrition Facts
Curried Carrot Soup {with coconut milk}
Amount Per Serving (1 serving)
Calories 323 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 21g131%
Sodium 681mg30%
Potassium 697mg20%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 9g10%
Protein 4g8%
Vitamin A 21635IU433%
Vitamin C 29.5mg36%
Calcium 78mg8%
Iron 4mg22%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.