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.
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