Spicy carrot soup with coconut milk

Spicy carrot soup with coconut milk recipe! This creamy, vegan carrot soup is super comforting and loaded with flavor. Give it a try!

Course Soup

Cuisine American

Keyword vegan

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings Servings

Calories 188kcal

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!
4 Tablespoons extra virgin olive oil, 1 medium yellow onion, diced
Add the carrots and saute, stirring occasionally, until carrots are softened, 15 minutes.
1 pound carrots, roughly chopped. About 5 medium carrots
While that's cooking, open the can of coconut milk and stir it well, making sure that the coconut milk isn't separated. Reserve ¼ cup of the coconut milk and set aside.
1 14 ounce can full fat coconut milk
Add the vegetable stock, remaining coconut milk in the can, and sambal oelek to the pot. 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.
1 14 ounce can full fat coconut milk, 2 cups vegetable stock, 2 Tablespoons sambal oelek
Puree the soup in a blender or with an immersion blender until smooth. If the soup is thicker than you'd like, stir in small amounts of water until you have reached your desired consistency. Season with salt and pepper to taste.
Salt and pepper
Divide the soup among 4 bowls and top with a drizzle of the reserved coconut milk, Sriracha, and fresh cilantro. Enjoy!
1 14 ounce can full fat coconut milk, Sriracha and fresh cilantro for serving

Let the onions brown thoroughly before moving on to the next step. The flavor of the onions is essential to this carrot soup.
Because of the need to brown the onions, doubling or tripling this recipe will take longer.
If you can't find sambal oelek, go ahead and use Sriracha.
Use a high speed blender for the velvety smooth soup. An immersion blender is handy, but a high speed blender like a Vitamix will make for the best texture.
Be sure to use full fat coconut milk. It will give you the richest flavor and texture.
If your soup is too thick for you liking, thin it out with water or vegetable stock a little at a time until you get your desired consistency.