Vegan spicy coconut carrot soup recipe! This comforting, sweet and spicy soup is made with only a handful of ingredients and is super rich with flavor.
This vegan coconut carrot soup recipe was updated in January 2019
Another day, another vegan soup at the Rhubarbarians headquarters. AKA, my kitchen. Soup is a weekly (let’s be honest… twice weekly at least) staple in our house, so this coconut carrot soup makes a regular appearance. A few that we make constantly are this vegan split pea soup, potato butternut squash leek soup, or another carrot soup with sweet potato. I’m sooooo into making big batches of soup and freezing half for a few weeks down the road. Maybe that’s why it seems like we are always eating soup lol!
So….. get ready….. because this vegan carrot soup is about to become a regular in your soup arsenal. It’s one of those that you’ll want to make again and again in the winter months. It’s sweet, it’s spicy, it’s healthy, and it’s loaded with all the things you already have in your kitchen.
Vegan coconut carrot soup
I found this carrot soup recipe last year on Shutterbean. Fell in love, made it immediately, fell in love even more. We ate the entire pot in one night. You guys, an entire pot. In one night. Whoa.
But, I wanted something plant based. Something without butter and with veggie stock. The sweet and spiciness of this soup just makes it seem like the PERFECT soup for when you’re sick. And this gal just isn’t into dairy when she’s sick. ??♀️
So, this vegan coconut carrot soup recipe was born.
How to make spicy coconut carrot soup
The first thing you’ll need to do to make this soup amazing is brown the onions in a soup pot. And I mean…. BROWN the onions. It takes a few extra minutes, but it’s so worth it to get that rich, sweet flavor. Give those onions at least 15 minutes!
Add the carrots and cook those until they have softened with the onions. Stir in the broth, coconut milk, and sambal oelek and simmer until everything is very soft. Then, puree until nice and smooth.
Thin with water to your desired consistency and season with S&P. Top with Sriracha and cilantro. Oooooh yes. A sweet and spicy bowl of goodness. ?
Coconut carrot soup recipe notes
- As mentioned above, you want to make sure you brown your onions before adding in the carrots. You want that deep, sweet flavor of onions rather than raw onion flavor. Be patient! 🙂
- Along the same lines, this isn’t a soup that you want to make a huge batch of. Unless you’re willing to wait for those onions to brown. I tried making a triple batch of this soup once and the onions never browned all the way. Let’s just say… I had onion flavored soup. GAH!
- If you can’t find sambal oelek, you can sub in Sriracha.
- If you have the carrot tops from your carrots, try making carrot top pesto to stir into your soup!
Vegan spicy coconut carrot soup recipe! This comforting, sweet and spicy soup is made with only a handful of ingredients and is super rich with flavor.
- 4 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 Lb carrots, roughly chopped. About 5 medium carrots
- 2 cups vegetable stock
- 1 14oz can coconut milk
- 2 Tbsp sambal oelek
- Salt and pepper
- Sriracha and fresh cilantro for serving
Heat the oil in a dutch oven or soup pot over medium-high heat. Add the onion and saute for about 15 minutes, stirring occasionally, until the onions are nice and browned. Be patient here and let the onions brown! Add the carrots and saute, stirring occasionally, until carrots are softened, 15 minutes.
Add the vegetable stock, coconut milk, and sambal oelek. Stir to combine and bring to a boil. Reduce heat to simmer, and simmer, stirring occasionally, until the carrots are very soft and will easily puree, about 30 minutes.
Puree the soup in a blender or with an immersion blender until smooth.* Season with salt and pepper to taste.
Divide soup among 4 bowls and top with Sriracha and fresh cilantro. Enjoy!
*If the soup is too thick, stir in small amounts of water until you reach your desired consistency
I hope you’ll give this sweet and spicy coconut carrot soup a try! Snap a pic and give me a shout on social media #Rhubarbarians!
Trish
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Debra says
Always looking for more simple yet tasty soup recipes. The sriracha in this is totally up my alley. So is the creamy but without the dairy. I’ll be making this one right away.
Patricia Bozeman says
Let me know what you think, Debra! Thank you!
Donna says
Oh wow that is one creamy soup! Love the flavor combination carrot and coconut offers, so fresh but so comforting at the same time. Yum!
Traci says
Ohh, you are speaking my language when you put coconut and carrots together. Holy WOW! I love it that I can choose my own spice level too. Thanks for the extra tips too…great recipe!
Dana says
I love how this recipe includes both sambal oelek AND Sriracha! I love them both equally and I hate to choose! They both have such awesome flavors to offer. It’s been so chilly and glum here, and I don’t think that’s going to fix itself anytime soon, so this is going to have to happen.
Patricia Bozeman says
We always have both in our fridge. A MUST! 🙂
Annissa says
What a gorgeous soup! You’re speaking my language when it comes to those onions! Browning and caramelizing them brings out all of their sweet goodness. I’m going to share this recipe with my vegan friends for sure!
Patricia Bozeman says
Thank you for sharing! Hope you like it!
Stef says
I love all root veggies soups – sweet potato, butternut squash, etc. I haven’t made carrot in a while though and I love the idea of adding a coconut flavor. Must try! I’m not a sriracha fan, but when I tell my husband about topping with it, he will be all in!!
Marisa Franca says
Caramelizing onions makes all the difference in taste!! We love taking the time because the dish tastes so much better. The heat in the soup is just what we need to warm up. We are due for a really cold spell and the soup and spice will bring a little warmth and brightness to our lives.
Carmy says
I love this! It packs just enough heat that it is perfect for our lovely cold start to 2019! It’s definitely cozy soup season and this coconut carrot soup is calling my name, plus I love a thick creamy soup!
Tina says
I know what you mean about browning the onions. It makes all the difference. This soup recipe sounds perfect for when I am under the weather. The fresh veggies and the heat from the sambal olek seems soothing for colds and flu. I have used sambal olek in cooking but haven’t tried it in soup yet, that’s genius. Going to make this! Thank you.
Annemarie says
Vegetable soups are one of my favorite meals too so I can’t wait to try your carrot soup! I love how you layered the flavors by caramelizing the onions, then browning the carrots a bit, and adding creamy coconut milk and spicy sambal oelek. My taste buds will be very happy when I make this!
Lisa | Garlic & Zest says
This soup is FULL ON FLAVOR! The coconut milk, sambal oelek and sweet carrots with caramelized onions, just sounds so good. I love a good creamy soup and that you can make it even healthier without heavy cream or other dairy. This is a gorgeous recipe — and I think it’s the next one I make!
Gloria says
This is the perfect soup for this cold weather we are having. Nothing better than wrapping your hands around a HUGE mug of soup. Sitting in front of the TV and binge watching Netflix!! Those are my plans for this weekend.
Allison says
Just made this today. Home sick with a cold and wanted something spicy to clear the old nasal passages. This soup is the real deal! So yummy AND spicy. Loved it. Adding it to my normal repertoire…Thank you!
Patricia Bozeman says
So glad it made you feel better! Such a simple, great recipe. Rest up and get better! 🙂
Jacque Stanley says
You think you’re cold? I am in the mountains of Colorado. Brrrr. Okay, I love the sound of this soup and will make it – any idea how I could utilize this gallon of carrot juice (no sugar added) I had to buy for another recipe and use it in your soup? Maybe substitute the chicken broth for carrot juice? Help.
Patricia Bozeman says
Hi Jacque! You could certainly try this out with the carrot juice! What I would do is replace the chicken broth with carrot juice and add in some bouillon cubes or stock base (Better than Bouillon is great). This way you get the flavor, but you are not adding more liquid to the soup. Let me know how it goes!
Jesse says
Stunning pictures Trish! This looks like my kind of soup 🙂
Keep up the hard work!
Patricia Bozeman says
Thank you Jesse!
bristol plasterer says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Patricia Bozeman says
Thank you Bristol! Let me know how it goes!
wickedspatula says
Absolute gorgeous lighting in your photos! This soup sounds fantastic. We’ve been know to down an entire pot of soup in one sitting….I have no shame
Patricia Bozeman says
Wow, thank you! Not hard to eat a whole pot of soup! ha!
Linda @ Food Huntress says
That recipe looks so delicious and comforting! I want some!
Patricia Bozeman says
thanks Linda!
Ginnie says
This sounds so good! It was so cold here in NYC that my face hurt … after being outside for 5 minutes:( Yuck!
Joanne says
It is feels like -8 in NYC today…so I pretty much need approximately 12 bowls of this. LOVE the spice!
Trish says
Holy cow -8! I’ve been whining over the mid 30s temps!
Tabetha says
Perfect!! My husband got a new blender for Xmas and we’ve been looking for soups! Pinning this one for sure!
Trish says
Wonderful! You won’t be disappointed Tabetha!
June Burns says
Mmmm that sounds like my kind of soup! Maybe add a few more tablespoons of sriracha? Haha but it does look great, very creamy 🙂
Patricia Bozeman says
I totally smothered it in Sriracha after it was cooked. ha!