Creamy Coconut-Carrot Soup

7 30 390
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 2
Creamy Coconut-Carrot Soup
Health Rating


2 large Carrots (chopped)
1 1/4 cup Coconut milk
1 1/2 tsp Curry powder
1 tsp minced Ginger root
1 pinch Sea salt
1 3/4 cup Vegetable stock/broth (organic)
1 large Yellow onion (chopped)


1. Simmer the carrots, onions, ginger and curry powder in vegetable stock for 20-25 minutes, until carrots are soft.

2. Allow to cool slightly, and then purée in blender, working in batches if needed.

3. Return to heat and stir in coconut milk until well combined.

4. Season with sea salt, to taste.

5. Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. 

6. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

Nutrition Facts

Per Portion

Calories 390
Calories from fat 292
Calories from saturated fat 275
Total Fat 32 g
Saturated Fat 31 g
Trans Fat 0
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 979 mg
Potassium 698 mg
Total Carbohydrate 22.7 g
Dietary Fiber 5.6 g
Sugars 7.5 g
Protein 4.7 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources