Best 9 Coconut Carrot Soup Recipes

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Coconut carrot soup is a creamy and flavorful dish that is packed with vitamins, minerals, and antioxidants. It is a great way to use up leftover vegetables and is perfect for a quick and easy weeknight meal. With its vibrant orange color and sweet, slightly tangy flavor, this soup is sure to be a hit with the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories     dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

  • Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

CURRIED COCONUT-CARROT SOUP



Curried Coconut-Carrot Soup image

Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Provided by Oster® Versa®

Categories     Trusted Brands: Recipes and Tips     Oster® Versa® Brand

Yield 4

Number Of Ingredients 8

1 pound carrots, peeled and cut in chunks
1 small onion, quartered
⅓ cup raw cashews
1 (14 ounce) can unsweetened light coconut milk
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon kosher salt
1 cup vegetable stock

Steps:

  • Preheat oven to 350 degrees F.
  • Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
  • Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
  • Blend on HIGH for 1 to 2 minutes or until creamy.
  • Remove to a medium saucepan; stir in stock.
  • Cook over medium heat until heated through, about 5 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 19.8 g, Fat 26.7 g, Fiber 5.1 g, Protein 5.2 g, SaturatedFat 19.7 g, Sodium 473.5 mg, Sugar 6.8 g

CARROT GINGER COCONUT SOUP



Carrot Ginger Coconut Soup image

Creamy and rich, this soup can be made vegan with vegetable stock/water or with chicken broth. Perfect for entertaining or a casual family gathering, both versions are quite delicious and great to serve if you have different types of eaters in your family. This soup was inspired by a soup I had in Yosemite at Tenaya Lodge on Mother's Day, and it was so tasty that I came home and immediately designed a recipe that captured the creamy rich and light soup I had at that wonderful restaurant. Using baby carrots helps tp keep the soup sweet and avoid any bitter undertones.

Provided by Hillary H.

Categories     Lactose Free

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags baby carrots
2 inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
2 tablespoons butter or 2 tablespoons olive oil
1/2 large onion, finely chopped
2 shallots, finely chopped
1 -2 cloves smashed and chopped garlic
2 teaspoons tomato paste
1 1/2 quarts chicken stock or 1 1/2 quarts vegetable stock
3 (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified).
  • Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice.
  • Serve hot with sprinkled parsley on top.

Nutrition Facts : Calories 812.5, Fat 35, SaturatedFat 29.8, Cholesterol 17.4, Sodium 961.3, Carbohydrate 118.4, Fiber 5.3, Sugar 100.2, Protein 10.1

CREAMY CHIA COCONUT GINGER-CARROT SOUP



Creamy Chia Coconut Ginger-Carrot Soup image

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Provided by Janie Hoffman

Categories     Soup/Stew     Kid-Friendly     Lunch     Coconut     Carrot     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield serves 4

Number Of Ingredients 11

1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

Steps:

  • Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  • Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
  • Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

CARROT COCONUT LIME SOUP



Carrot Coconut Lime Soup image

This is a delicious and hearty vegan soup, with an original, Thai-inspired flavor!

Provided by sourpony

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 teaspoons chile paste
1 teaspoon cumin
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
2 onions, chopped
2 cloves garlic, minced
2 large potatoes, peeled and chopped
6 large carrots, peeled and chopped
3 cups vegetable broth
7 cups coconut milk
¼ cup lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.
  • Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
  • Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.

Nutrition Facts : Calories 542.2 calories, Carbohydrate 33.1 g, Fat 46.2 g, Fiber 6.7 g, Protein 7.2 g, SaturatedFat 38 g, Sodium 254.3 mg, Sugar 6 g

COCONUT CARROT SOUP



Coconut Carrot Soup image

Make and share this Coconut Carrot Soup recipe from Food.com.

Provided by Mia in Germany

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 1/3 lbs carrots
1 inch ginger
1 onion
2 tablespoons olive oil
3 cups vegetable stock
7/8 cup coconut milk
1/2 tablespoon curry powder
salt, to taste
pepper, to taste

Steps:

  • Peel and chop carrots, ginger and onion.
  • In a pot, heat oil and fry ginger and onion until translucent.
  • Add carrots and fry for 1-2 minutes.
  • Add stock and boil at medium heat for about 15 minutes.
  • Lightly warm coconut milk and steam like you would steam milk for cappuccino.
  • Add curry powder, salt and pepper to the soup and puree it.
  • Fold in steamed coconut milk and serve immediately.

Nutrition Facts : Calories 366.4, Fat 17.8, SaturatedFat 11, Sodium 129.3, Carbohydrate 52, Fiber 5.1, Sugar 41.7, Protein 2.6

CARROT GINGER SOUP WITH COCONUT ROASTED SHRIMP RECIPE - (4.1/5)



Carrot Ginger Soup with Coconut Roasted Shrimp Recipe - (4.1/5) image

Provided by cpauze

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper

Steps:

  • 1. Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. 2. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. 3. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

COCONUT AND CARROT SOUP



Coconut and Carrot Soup image

This recipe was given to me by my neighbor who is one of my closest friends. The combination of the coconut milk, coconut oil, sweet potato and carrots is absolutely wonderful! Placing her recipe here for safekeeping.

Provided by DailyInspiration

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 large brown onion, chopped
3 large carrots, chopped
1/2 medium sweet potato, peeled and chopped
3 cups vegetable stock (or chicken)
5 ounces coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 garlic cloves, finely chopped
1 inch piece fresh ginger, grated
salt and pepper
1 teaspoon organic coconut oil

Steps:

  • Saute onion and spices in coconut oil until softened. Add all remaining ingredients and gently simmer until all vegetables are soft. Blend the soup in batches in a blender. Serve hot.

Nutrition Facts : Calories 197.1, Fat 7.4, SaturatedFat 6.8, Sodium 61.8, Carbohydrate 32.4, Fiber 2.8, Sugar 23.9, Protein 1.8

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

Number Of Ingredients 12

3 tablespoons Butter
1/2 loaf Onion (roughly chopped)
3/4 pound Carrots (peeled and cut into coins)
1 teaspoon Ginger (peeled and grated)
1/2 teaspoon Cumin
1/2 teaspoon Tumeric
1/2 teaspoon Coriander
1 pinch Cayenne
2 cups Chicken stock
1 cup Coconut milk (unsweetened)
1/2 ear Lime juice
1 bunch Cilantro

Steps:

  • Step 1: Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Step 2: Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • Step 3: Use an immersion blender to purée the soup. Add enough coconut milk (and more stock if necessary) to bring those to the consistency you want. Adjust the seasoning and lime juice. Garnish with cilantro and serve.

Tips:

- Use high-quality carrots for the best flavor. Organic carrots are a great option. - Peel and chop the carrots evenly so that they cook evenly. - Sauté the carrots in butter or oil until they are tender and slightly caramelized. - Add a splash of orange juice or white wine to the soup for extra flavor. - Use a good quality vegetable broth or stock. - Season the soup to taste with salt, pepper, and other spices. - Garnish the soup with fresh herbs, such as cilantro or parsley. - Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Coconut carrot soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavor, this soup is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy meal, give this coconut carrot soup recipe a try. You won't be disappointed!

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