15-Minute Carrot Coconut Soup
A creamy, vibrant carrot coconut soup that’s high in fiber, plant-based protein, and healthy fats. Quick to blend, it can be served hot or chilled, making it perfect for any season. Garnish with seeds or microgreens for added texture and nutrition.
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.
