Vegan Carrot Coconut Soup
Preparation time
Cooking time
Total time
Recipe type: Soups
Cuisine: British
Servings: 4
  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 1 kg carrots, peeled and chopped
  • 2-3 tablespoons chopped fresh ginger
  • 2 cloves garlic
  • red chilli finely chopped to taste
  • 500ml water
  • 400ml coconut milk
  • 1 vegetable stock
  • salt to taste
  1. Fry the onion, garlic, ginger, chilli for a couple of minutes.
  2. Add the carrots and fry gently without colouring for 5 minutes, they will look lovely and glossy.
  3. Crumble in the vegetable stock, stir to coat the vegetables and add the water.
  4. Put a lid on and simmer for 10-15 minutes or until the carrots have softened.
  5. To test press a carrot on the side of the pot, if it breaks in half it is ready to be blended.
  6. With a stick blender blend the soup till smooth.
  7. Then add the coconut milk and blend again.
  8. Or if you prefer a chunky soup add the coconut milk and serve,
  9. Fot a thinner soup, add a splash of water until you are happy with the consistency.
Recipe by Marissa's Recipes & Ideas at