Vegan Carrot Curry Soup Recipe with Coconut Milk

This Vegan Carrot Curry Soup is a creamy yet flavorful soup that is perfect for cold days or whenever you want a comforting bowl of hot soup. This easy recipe comes together quickly and packs plenty of nutrition in each delicious spoonful! Hearty enough for a full meal or serve with a grilled panini sandwich!

Why You’ll Love This Recipe

•  Great way to use up carrots that are abundant in fall. 
•  Easy vegan soup that comes together quickly
•  Made with simple ingredients you can find at any grocery store.
•  A great recipe for those who are cooking vegan for the first time.

Ingredients

You only need a few basic kitchen tools to help you make this plant-based soup. After one quick trip to your local grocery store, you will be ready to make this carrot soup recipe. 

• canola oil – or any neutral-tasting oil
• yellow onion
• curry powder – if you haven’t made your own, whisk up this homemade curry powder.
• cumin
• cinnamon
• fresh ginger root – I like to use fresh, but if you only have ground ginger, then you will use about 1/2 teaspoon in place of the fresh ginger.
• carrots – clean well and scrub all the dirt off. If the dirt is too embedded in the carrots, then peel the skin from each carrot.
• low sodium vegetable broth
• coconut milk – I use full-fat coconut milk, but you can use the light version if you would like.
• water

How to Make This Vegan Carrot  Curry Soup

Making this creamy vegan carrot ginger soup is super easy. Just follow the step-by-step directions here in the recipe card at the bottom of the post and you will have a flavorful soup that your entire family will enjoy without much effort at all. 

Step 1: Saute the onions and carrots in a large pot 

Add canola to a stock pot and heat on medium-high. Add onions and carrots. Saute for 2-3 minutes or until the onion is fragrant. 

Step 2: Add the seasoning and broth 

Stir in curry powder, cinnamon, ginger root. Add vegetable broth and bring to a boil.

Step 3: Simmer until the carrots are tender 

Reduce heat to a simmer and cook until the carrots are tender 15-20 minutes.

Step 4: Blend the soup until smooth

Remove the pot from heat and puree with an immersion blender until smooth. If you are using a blender, carefully place the soup mix in the blender and pulse until smooth (do this in 2-3 batches).

Step 5: Add the coconut milk before serving

Return carrot puree to stock pot and continue to simmer. Add the coconut milk and water. Serve with fresh chopped cilantro leaves, cilantro puree, or for non-vegan you can add sour cream or yogurt.

What To Serve With This Dish

I love to serve this delicious soup with a vegan-friendly bread side like this Guinness Beer Bread. It’s soft with a great flavor and goes well with this healthy soup.  You could also pair it with a fresh side dish like a green salad topped with this Poppyseed Dressing. 

Substitutions and Additions

This is a very versatile soup and it’s easy to change it to suit your tastebuds. Here are a few ways that you change up this delicious recipe. 

• If you want to add more spice to your soup you can add some red curry paste, more curry powder, or even some red pepper flakes to the soup. 
• You can also switch out the water and use your favorite vegetable stock or veggie flavor for a rich flavor. 
• Feel free to add a pinch of salt and black pepper to this soup at the end of the cooking time. Give it a little taste and adjust the seasonings to suit your tastebuds. 
• You can also reduce the amount of curry powder if you are not a fan of spicy soup. 

How to Store

Store leftover soup in an airtight container for up to 3 days in the refrigerator. To store for longer, freeze the soup for up to 3 months.

Sandra’s Pro Tips

Here are a few tips that you can use to help you make this curried carrot soup recipe! 

• The coconut milk is the secret ingredient to making this soup very creamy. I recommend that you use full-fat coconut milk for the best flavor. 
• If you don’t have an immersion blend to help you achieve the creamy texture, you can use a regular blender or a food processor. 
• Be very careful when you are blending the soup because it is hot and it may splatter and burn you. 
• For added texture and flavor, you can garnish the soup with plain yogurt, croutons, or fresh herbs such as cilantro or parsley.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this creamy soup recipe.

Memories with Family

This soup warms the tummy and has a nice contrast of flavors. The sweetness from the carrots is countered with the curry spice and other Fall spice favorites like ginger and cumin.

Our daughter was vegan when we first tried this soup. Even though Ashley is not vegan anymore we regularly enjoy this soup. Be sure to top each bowl with cilantro, a dollop of sour cream or plain yogurt if you enjoy dairy in your diet. We often serve the soup with grilled cheese, and avocado and spinach panini sandwiches.

This soup is on the table in 30 minutes, which is a great dish to make and serve during busy evenings!

Looking for More Vegan Soup Recipes?

You will also want to try these other soup recipes too.

• Vegan Cauliflower Soup with turmeric
• Minestrone soup with chickpea pasta
• Instant Pot Butternut Squash
• Healing Tomato Soup Recipe

Carrot Curry Soup {Vegan}

Thick and creamy carrot soup with curry and coconut milk is a simple and flavorful soup that can be on the table in under 30 minutes!

5 from 8 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: carrot curry soup, vegan carrot curry soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 Servings

Calories: 158kcal

Author: Sandra Shaffer

Equipment

• large stockpot or Dutch oven
• Immersion blender or standard blender

Ingredients

• 2 tablespoon canola
• 1 cup onion diced
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 Tablespoons fresh ginger minced
• 2 pounds carrots chopped
• 4 cups vegetable broth low sodium
• 1 14 ounce can coconut milk
• 2 cups water

Instructions

• Add canola to a stock pot and heat on medium-high. Add onions and carrots. Saute for 2-3 minutes or until onion is fragrant. Stir in curry powder, cinnamon, ginger. Add vegetable broth and bring to a boil.
• Reduce heat to a simmer and cook until the carrots are tender 15-20 minutes.
• Remove from heat and puree with an immersion blender until smooth or carrots in a blender and pulse until smooth (do this in 2-3 batches).
• Return carrot puree to stock pot and continue to simmer. Add the coconut milk and water. Serve with fresh cilantro, cilantro puree, sour cream or yogurt.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Sodium: 543mg | Fiber: 6g | Sugar: 8g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Recipe adapted from Allrecipes.com

This recipe was first published in October 2015. Additional photos and updated information were added in August 2023.