Vegan Creamy Coconut Carrot Soup is a silky, flavorful blend of sweet carrots and rich coconut milk, enhanced with warming spices. It’s both nourishing and soothing, perfect for a light lunch or a comforting appetizer. This vibrant soup is as beautiful to serve as it is satisfying to eat.
This soup is rich in beta-carotene from carrots, which supports eye health and boosts immunity. The coconut milk adds healthy fats that aid in nutrient absorption and provide lasting energy. Naturally dairy-free and low in calories, it’s a wholesome choice for clean, plant-based eating.
🥥 Creamy Coconut Carrot Soup
with Curry Roasted Chickpeas
🥣 Servings:
4 servings
🧾 Ingredients
🥕 For the Coconut Carrot Soup:
1 tbsp olive oil (or coconut oil)
1 onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground)
1 ½ lbs (about 6 cups) carrots, peeled and chopped
1 tsp ground cumin
½ tsp ground coriander (optional)
½ tsp turmeric
Salt & pepper to taste
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice (or to taste)
🌶️ For the Curry Roasted Chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1 tsp curry powder
½ tsp smoked paprika
¼ tsp cumin
Salt to taste
🧑🍳 Instructions
🔥 Step 1: Roast the Chickpeas
Preheat oven to 400°F (200°C).
Toss chickpeas with oil, curry powder, paprika, cumin, and salt.
Spread on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, shaking halfway, until golden and crispy.
Let cool — they crisp up more as they sit.
🍲 Step 2: Make the Soup
Heat oil in a large pot over medium heat.
Add onion and sauté until soft (about 5 minutes).
Stir in garlic and ginger; cook 1 more minute.
Add carrots, cumin, turmeric, coriander, salt, and pepper. Stir to coat.
Pour in vegetable broth. Bring to a boil, then reduce to simmer.
Simmer for 20–25 minutes, or until carrots are very tender.
🌀 Step 3: Blend the Soup
Use an immersion blender in the pot to purée the soup until smooth.
(Or carefully transfer to a blender in batches.)
Stir in coconut milk and lime juice.
Simmer 5 more minutes. Adjust seasoning to taste.
🥄 Step 4: Serve
Ladle soup into bowls.
Top generously with curried chickpeas.
Garnish with:
Fresh cilantro
A swirl of coconut milk
Chili flakes (optional)
You can easily customize this soup to suit your taste—add ginger for a spicy kick, toss in red lentils for extra protein, or blend in roasted garlic for depth of flavor. It stores well in the fridge and freezes beautifully, making it ideal for meal prep. Serve it with a sprinkle of fresh herbs or a swirl of coconut cream for an elegant touch.
