www.marissa.co Vegan Carrot Coconut Soup

Vegan Carrot Coconut Soup

Looking at 1kg bag of carrots, I decided to turn it into a soup, using ginger, garlic, onion, carrots and coconut milk with a hint of chopped red chilli. This was a quick and easy lunch that was filling yet healthy and unintentionally a vegan soup. The coconut milk gives the soup a wonderful richness.

The vegan carrot coconut soup is mildly flavoured, you can punch up the flavourings with more garlic, ginger and chilli or even add a stick of lemongrass. I enjoyed the simplicity of the recipe, however, some days say when you have a cold, you may want to add more ginger and chilli, to open your airways. As with all food taste often and adjust the seasoning before serving.

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.
Vegan Carrot Coconut Soup is simple and satisfying.

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