I've adapted this Vegan Carrot Soup with Coconut Milk from thespruceeats.com. The addition of coconut milk makes this soup not only delicious, but also super creamy and rich in texture. It's a fantastic way to increase your veggies while enjoying a comforting bowl of soup. This is a quick and easy soup to make that's also vegan, gluten-free, and loaded with beta carotene, fiber, and antioxidants.




2 - 3 large carrots OR 5 - 6 medium carrots, peeled and chopped small

1 onion, chopped small

About 1 tsp fresh ginger, grated

1 1/2 tsp curry powder

1 3/4 cup vegetable stock

398 ml can of coconut milk

Himalayan Pink Sea Salt to taste




Place carrots, onion, ginger, curry powder, and vegetable stock in a medium stock pot.

Stir to combine.

Simmer for about 25 min or until carrots are soft.

Remove from heat and allow to cool down a bit. Once cooled down, place in a blender to puree. *

Return to pot and add coconut milk and Himalayan Pink Sea Salt.

Stir well while heating thoroughly.

Once heated, enjoy!

Store in the fridge in an airtight container for up to 5 days.


* Be sure the soup is not too hot when putting it in the blender or you could get burned.  


After giving this soup a try, leave a comment and let me know what you love about it ~ I'd love to hear from you!

And if you love this Vegan Carrot Soup with Coconut Milk, I'd greatly appreciate you sharing this post so that others can enjoy this delicious healthy recipe as well. Thank you.


Here's some of other soup recipes you'll enjoy:


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Adapted from https://www.thespruceeats.com/creamy-vegan-carrot-soup-with-coconut-3377977