Name: Vegetarian Coconut Carrot Curry Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Asian Fusion
Ingredients: 6–7 large carrots, peeled and chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1–2 tbsp curry powder; 4 cups vegetable broth; 1 can (13.5 oz) full-fat coconut milk; 2 tbsp olive oil or coconut oil; 1 tsp salt (or to taste); 1/2 tsp black pepper; Fresh cilantro or lime wedges (for garnish, optional)

Why You’ll Love This Recipe

This soup is vibrant, flavorful, and wholesome. The carrots provide natural sweetness, the curry spices add depth and warmth, and the coconut milk creates a luscious texture without the need for cream. It’s also quick to prepare, vegan-friendly, and great for meal prep. Serve it with crusty bread or rice for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrots (peeled and chopped)
Onion
Garlic
Fresh ginger
Curry powder
Vegetable broth
Coconut milk (full-fat for creaminess)
Olive oil or coconut oil
Salt
Black pepper
Fresh cilantro or lime wedges (for garnish, optional)

Directions

Heat olive oil or coconut oil in a large pot over medium heat.
Add onion, garlic, and ginger. Sauté until softened and fragrant.
Stir in curry powder and cook for 1–2 minutes to release the spices.
Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
Stir in coconut milk and let it warm through.
Use an immersion blender (or transfer to a blender in batches) to puree until smooth and creamy.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh cilantro or a squeeze of lime.

Servings and timing

This recipe makes about 4 servings. Preparation takes 10 minutes, and cooking requires 25 minutes, so the total time is about 35 minutes.

Variations

Add red curry paste for extra heat and depth.
Stir in lentils or chickpeas for added protein.
Swap carrots with sweet potatoes or pumpkin for a slightly different flavor.
Make it spicier with cayenne or chili flakes.
Use light coconut milk for a lower-calorie version.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, it stores and reheats well, making it perfect for meal prep.

Do I need to peel the carrots?

Peeling gives a smoother texture and cleaner flavor, but you can leave the skins on if washed well.

Can I use baby carrots?

Yes, they work just as well—just adjust the cooking time as needed.

Can I use light coconut milk?

Yes, but the soup will be less creamy. Full-fat provides the richest flavor.

What can I serve with this soup?

Crusty bread, naan, or a simple green salad pairs beautifully.

Can I add other vegetables?

Absolutely—try adding bell peppers, sweet potatoes, or cauliflower.

Is this soup vegan?

Yes, as long as you use vegetable broth and plant-based ingredients.

Can I make it spicier?

Yes, add chili flakes, cayenne, or a dash of hot sauce.

Can I freeze coconut carrot curry soup?

Yes, it freezes very well for up to 2 months.

How do I make it thicker?

Use less broth or simmer longer before blending to reduce liquid.

Conclusion

Vegetarian coconut carrot curry soup is a warm, creamy, and flavorful dish that’s both healthy and satisfying. With its balance of sweet carrots, aromatic spices, and rich coconut milk, it’s perfect for chilly nights or anytime you want a nourishing bowl of comfort. Easy to customize, store, and reheat, this recipe is a staple you’ll return to again and again.