Go Back
+ servings
Spicy coconut carrot soup

Spicy coconut carrot 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.

Course Soup
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 125 kcal
Author Trish Bozeman


  • 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


  1. 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. 

  2. 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.

  3. Puree the soup in a blender or with an immersion blender until smooth.* Season with salt and pepper to taste. 

  4. Divide soup among 4 bowls and top with Sriracha and fresh cilantro. Enjoy!

Recipe Notes

*If the soup is too thick, stir in small amounts of water until you reach your desired consistency

Nutrition Facts
Spicy coconut carrot soup
Amount Per Serving
Calories 125
* Percent Daily Values are based on a 2000 calorie diet.