Spicy carrot soup with coconut milk recipe (vegan) - Rhubarbarians (2024)

Published: Mar 24, 2022 · Modified: Jan 31, 2023 by Trish Bozeman · This post may contain affiliate links · 35 Comments

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

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Hi, Rhubarbarians! Here's a cozy, satisfying, spicy-but-not-too-spicy vegan carrot soup recipe!

I love this one. It's one of the soup recipes that I make the most in my kitchen because of the minimal ingredients and incredible flavor.

Oh, and it's vegan but oh so creamy thanks to coconut milk!

This vegetable barley soup is one of our weeknight faves!

Why you'll love this

If you're looking for an easy soup recipe without a ton of ingredients, you have found it! There are only 6 ingredients if you don't count salt and pepper.

It's easy, comforting, and full of carrot flavor. It takes a bit of time to caramelize the onions, but it's mostly hands off.

The coconut milk in the carrot soup makes it creamy and flavorful, but also balances out the spiciness. So good!

So, take a look in your fridge and pantry. I bet you have all of the ingredients you need already! (Go ahead and sub Sriracha for sambal oelek if you need to)

What does coconut milk do for soup? Coconut milk creates a creamy consistency and a rich flavor to soup!

Ingredients and equipment

Here's what you need to make spicy carrot soup with coconut milk! (Full ingredients and instructions are listed in the recipe card at the bottom of this article)

Ingredients:

• Olive oil
• Onion
• Carrot
• Coconut milk. Go for full fat coconut milk!
• Vegetable stock. I use Better Than Bouillon seasoned vegetable base.
• Sambal oelek
• Salt and pepper
• Sriracha and fresh cilantro

Equipment:

• Chef's knife
• Cutting board
• Stove top or cook top
• Dutch oven or soup pot. I love my Lodge dutch oven!
• Measuring spoons
• Measuring cups
• Stirring utensil. I use my OXO spoonula for everything.
• Can opener
• Blender or immersion blender. I use a Cuisinart immersion blender.
• Soup bowls and spoons

Step by step instructions

Here's how to make this vegan carrot soup at home, broken down step by step! (Full instructions are listed in the recipe card at the bottom of this article)

• First, prep and chop all of your ingredients. I like to do this because things can move pretty quickly at times.
• 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 and let the onions brown!
• Add the carrots and saute, stirring occasionally, until carrots are softened, 15 minutes.
• 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.

• 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.

• Puree the soup in a blender or with an immersion blender until smooth.

• Season with salt and pepper to taste.
• Divide the soup among 4 bowls and top with a drizzle of the reserved coconut milk, Sriracha, and fresh cilantro.
• Enjoy!

Serving suggestions

To me, this cozy bowl of soup is a main dish! It's quite hearty and filling.

Feel free to serve it as a side dish if you'd like, but here are some things to serve with it to make it a full meal:

• Flat bread. We always have pita flat breads or naan breads in our fridge!
• Side salad. Go for something light and refreshing like cucumber to contrast the thick soup.
• Grilled cheese sandwich. A classic that isn't just for tomato soup!
• Crispy chickpeas or croutons. Load these on top of your soup for some crunch.

Got more carrots? Here are carrot recipes you'll love:

• Roasted carrots with pistachio relish
• Carrot quinoa burgers
• Sweet potato carrot soup

Recipe tips and substitutions

• 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. Or if you don't want a spicy carrot soup, omit it.
• 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.

Have you tried this lemon chickpea orzo soup yet?

Storing and freezing

Storing:

Store any leftover soup in the refrigerator for up to one week. If the soup is too thick, go ahead and thin it out with a bit of water.

Freezing:

Freeze the soup in an air tight freezer safe container (or use Souper Cubes) for up to 6 months. Defrost in the refrigerator before reheating or heat from frozen in a pot on the stove.

FAQs

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Recipe

This recipe was inspired by Shutterbean's carrot coconut soup. I adapted it to make it vegetarian/vegan.

If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us onInstagramwith #Rhubarbarians

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