Vegan Curried Coconut Carrot Soup
A simple and satisfying soup that you and your family/guests will love whether you're vegans, vegetarians or just food lovers.
Ingredients
- 2 tablespoons coconut oil 5/8 oz /20g See note about refined vs unrefined
- 1 medium/large onion, peeled and chopped About 7 oz/200 g
- 6 cups carrots, peeled and chopped into 1-2" pieces About 2 lbs/900 g
- 2 tablespoons fresh ginger, peeled and diced About 0.5 oz/15 g. See note about peeling ginger.
- 4 cups vegetable broth, homemade or store bought 32 fl.oz/946 ml
- 1 can coconut milk (full fat) 14-15 oz/414-443 ml. See note on types of coconut milk
- 1/2 tablespoon mild curry powder See note about curry powders
- 1/2 tablespoon hot curry powder See note about curry powders
- kosher salt and freshly ground pepper, to taste
- chili flakes, chili oil, or hot sauce (optional)
- 1 teaspoon turmeric, for color (optional)
- juice of 1 lime
- fresh herbs for garnish (optional)
Instructions
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Heat the coconut oil on medium-low in a large, non-reactive pot. Add the onions and cook, stirring frequently for about 5 minutes, until the onions become translucent.
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Add the chopped carrots and ginger, stirring occasionally and cook for an additional 5 minutes. Add the curry powders at the end and stir until the vegetables are coated with the curry powders.
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Pour the liquids (vegetable broth and coconut milk) into the pot, stir, and bring the mixture to a low simmer. Cover and cook the soup on low for about 10 minutes, until the carrots are softened. Uncover and let the soup cool to warm. Don't worry if you find the color unappealing at this stage. It will turn bright orange after blending, either just from the carrots or from the carrots and turmeric.
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Using an immersion blender or carefully moving the soup in batches, puree the soup until it is smooth. Taste and adjust seasonings. Now is the time to add salt and pepper, more heat if you'd like (using chili flakes, chili oil, or hot sauce.) If you feel that the color should be more orange, add the turmeric.
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When ready to serve, add the juice of a lime and if desired, some fresh herbs for garnish.
Recipe Video
Recipe Notes
Refined coconut oil has a milder taste than the unrefined type. I prefer the former for cooking, but in this case, where coconut is in the recipe in another form (i.e., coconut milk), you could use either.
I find that the easiest way to peel fresh ginger is with a spoon. If you prefer, using a vegetable peeler or small knife.
When cooking, I always use full fat coconut milk, I find that the low fat versions are too watery and don't provide sufficient creaminess. See the post for my recommendations on which brands to use.
Curry powders are really combinations of spices and they vary in heat (spiciness). I used mild and hot pre-mixed curry powders in combination. Check your curry powders to make sure they are still fresh, and decide how much of each to use based on how spicy you want your soup to be.