This vibrant carrot coconut soup is a perfect blend of sweet, earthy carrots and creamy coconut milk, accented with aromatic lemongrass and a hint of curry.
Packed with fiber, plant-based protein, and healthy fats, it’s light yet satisfying.
Quick to prepare and versatile for hot or cold servings, it’s ideal for everyday meals, meal prep, or a comforting, nutrient-rich snack.
15-Minute Carrot Coconut Soup
Equipment
- High-speed blender (1)
- Knife (1)
- Cutting board (1)
- Measuring cups and spoons (1 set)
- Saucepan (optional, 1)
Ingredients
- 1 stalk lemongrass tender portion finely chopped
- 16 oz about 2 bunches carrots, peeled and sliced
- 14 oz can light coconut milk ¼ cup reserved for garnish
- 1 garlic clove
- 2 tbsp extra-virgin olive oil plus more for drizzling
- 2 tbsp sherry vinegar
- 1 tsp red curry paste or freshly minced ginger
- ½ tsp sea salt more to taste
- ½ cup water plus more if needed
- Sea salt and freshly ground black pepper to taste
- Optional garnishes: hemp seeds pepitas, microgreens
Instructions
- Prepare the Lemongrass: Start by taking one fresh stalk of lemongrass. Trim off the root end and the tough upper section of the stalk. Peel away the first one or two outer layers until you reach the tender, aromatic core. Slice this core finely—this is where all the fragrance and flavor live. Properly preparing the lemongrass ensures a fragrant, balanced soup without any fibrous bits.
- Prep the Carrots: Peel approximately 16 ounces of carrots, which is about two medium-sized bunches. Slice them into even pieces, roughly ¼- to ½-inch thick. Consistent slicing helps the carrots blend evenly into a smooth, creamy texture. Using fresh, vibrant carrots will give your soup its beautiful orange color and naturally sweet flavor.
- Gather the Remaining Ingredients: Collect the remaining ingredients: a 14-ounce can of light coconut milk (reserve ¼ cup for garnish), a single garlic clove, 2 tablespoons of extra-virgin olive oil, 2 tablespoons of sherry vinegar, 1 teaspoon of red curry paste or freshly minced ginger, ½ teaspoon of sea salt, ½ cup of water, and additional sea salt and black pepper for seasoning. Having everything measured and ready makes the blending process smooth and stress-free.
- Combine Ingredients in Blender: Place the chopped lemongrass, sliced carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt, and pepper into a high-speed blender. Make sure the blender is large enough to accommodate all the ingredients. Blending everything together at once helps the flavors meld into a harmonious, creamy base.
- Blend Until Smooth: Start blending on low speed, gradually increasing to high, until the mixture is completely smooth. If using a high-powered blender like a Vitamix, this should take about 1–2 minutes. Pause occasionally to scrape down the sides with a spatula to ensure everything is fully incorporated. For standard blenders, blend in batches if needed, and consider straining the mixture for a silky-smooth texture.
- Adjust Consistency and Taste: Check the consistency of your soup. If it feels too thick, stir in a little more water until it reaches your preferred texture. Taste and adjust the seasoning, adding more salt, pepper, or red curry paste if desired. Balancing these flavors ensures a soup that is both flavorful and comforting.
- Chill or Heat the Soup: Chilled: Transfer the soup to a container and refrigerate for at least 4 hours. Stir before serving.If the soup thickens too much in the fridge, simply add a splash of cold water and mix until smooth.Warm: Pour the soup into a saucepan and gently heat over low to medium heat, stirring occasionally, until warmed through. Avoid boiling to preserve the delicate flavors of coconut and lemongrass.
- Serve with Garnishes: Ladle the soup into bowls. Drizzle with the reserved ¼ cup of coconut milk and a little extra olive oil for richness. Sprinkle optional garnishes such as hemp seeds, pepitas, or microgreens to add texture, visual appeal, and extra nutrition. These finishing touches make the soup feel gourmet and inviting.
- Enjoy and Store: Serve immediately for the freshest flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. This soup also freezes well in portions, making it a convenient option for meal prep or quick weeknight dinners.
Notes
- For best results, use fresh, vibrant carrots for natural sweetness and bright color.
- Reserve a small portion of coconut milk for drizzling as a garnish to add visual appeal and creaminess.
- Red curry paste adds warmth and depth, but you can substitute with freshly minced ginger for a milder flavor.
- This soup can be served hot, cold, or at room temperature depending on the season.
- Optional garnishes like microgreens, hemp seeds, or pepitas enhance texture, nutrition, and presentation.
- Adjust water gradually when chilling to maintain a smooth, pourable consistency.
- A high-speed blender ensures the silkiest texture, but standard blenders work if blended in batches.
Chef’s Secrets For Maximum Flavor
To elevate this carrot coconut soup, always take the time to properly prep the lemongrass and carrots.
Finely chopping the lemongrass releases its fragrant oils, while uniform carrot slices ensure even blending and a velvety texture.
Gently toast your curry paste in olive oil for a few seconds before blending to intensify the aroma.
Adding a splash of sherry vinegar at the end brightens the flavor and balances the natural sweetness of the carrots.
A touch of salt at multiple stages also deepens the soup’s complexity without overpowering the delicate coconut notes.
Serving Suggestions And Meal Pairings
This versatile soup pairs beautifully with light, fresh accompaniments.
Serve it with crusty whole-grain bread, warm pita, or a side of quinoa salad for a complete meal.
For a heartier option, top with roasted chickpeas or a spoonful of cooked lentils for extra protein and texture.
Garnishes like microgreens, pepitas, or a drizzle of coconut milk not only enhance presentation but also add subtle flavors and nutritional benefits.
This soup works wonderfully as a starter, lunch, or even a light dinner.
Storage Tips And Best Practices
Store leftover soup in an airtight container in the refrigerator for up to three days.
To maintain its smooth texture, stir well before reheating, adding a splash of water or coconut milk if it thickened.
For longer storage, this soup freezes exceptionally well in individual portions.
Allow the soup to cool completely before freezing, and thaw overnight in the refrigerator.
Reheat gently over low heat to preserve the delicate flavors of coconut and lemongrass.
Avoid boiling, which can cause separation or alter the texture.
Frequently Asked Questions
1. Can I use frozen carrots instead of fresh?
Yes, frozen carrots can work in a pinch, but fresh carrots provide a sweeter flavor and brighter color. If using frozen, allow them to thaw slightly and pat dry to avoid excess water, which can dilute the soup.
2. How can I make this soup spicier?
Increase the amount of red curry paste, or add a pinch of cayenne pepper or freshly grated ginger. Start small and taste as you go to avoid overpowering the natural sweetness of the carrots.
3. Is this soup suitable for vegan diets?
Absolutely! This recipe is fully plant-based. Coconut milk provides creaminess, and all other ingredients are naturally vegan-friendly. Just ensure your curry paste does not contain any shrimp paste or animal products.
4. Can I make this soup ahead of time for meal prep?
Yes, this soup is excellent for meal prep. Prepare and blend it ahead of time, then refrigerate for up to three days or freeze in portions for future meals. It maintains its flavor and texture well, making it convenient for busy weeks.
5. How can I adjust the thickness of the soup?
To thin the soup, gradually stir in additional water, coconut milk, or vegetable broth until you reach your preferred consistency. For a thicker, creamier texture, reduce the amount of water or serve chilled without extra liquid.
