Creamy Coconut-Carrot Soup

7 30 115
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 2
Creamy Coconut-Carrot Soup
Health Highlights


2 large Carrots (chopped)
1 1/4 cup Coconut milk, sweetened
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 115
Calories from fat 33
Calories from saturated fat 28.8
Total Fat 3.6 g
Saturated Fat 3.2 g
Trans Fat 0
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 9.5 g
Cholesterol 0
Sodium 663 mg
Potassium 389 mg
Total Carbohydrate 21.0 g
Dietary Fiber 4.5 g
Sugars 12.1 g
Protein 1.9 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources


Meal Type(s)