Creamy Coconut-Carrot Soup

Creamy Coconut-Carrot Soup

Health Rating
Prep Cook Ready in Servings
5 min 25 min 30 min 2


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
1 large Yellow onion (chopped)


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

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

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

Season with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. 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 420
Calories from fat 308
Calories from saturated fat 290
Total Fat 34 g
Saturated Fat 32 g
Trans Fat 0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 11.4 g
Cholesterol 0 mg
Sodium 1027 mg
Potassium 716 mg
Total Carbohydrate 23.1 g
Dietary Fiber 5.7 g
Sugars 7.6 g
Protein 4.9 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources

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