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Creamy Curried Carrot Soup (Dairy-Free, Vegan)

This creamy curried carrot soup recipe is super easy to make, flavorful, and packed with veggies, a cozy meal any night of the week! It's also dairy-free and a great vegan soup recipe (made with coconut milk).
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dishes
Servings: 8 -10 servings

Equipment

Ingredients

  • 2 tablespoons of coconut oil or extra-virgin olive oil
  • 1 yellow onion diced (about 2 cups)
  • 2 pounds of carrots peeled and cut into ½-inch chunks (about 5 cups)
  • 1 1-inch knob of ginger, peeled and chopped (I use ginger paste)
  • Kosher salt to taste
  • 4 teaspoons of curry powder
  • 4 cups of vegetable broth
  • 1 13.66 ounce can of full-fat coconut milk (see notes)
  • 2 tablespoons of fresh lime juice about 1 lime
  • For garnish: cilantro chopped roasted peanuts, and/or ground sumac

Instructions

  • Heat a large pot or Dutch oven over medium heat.  Add the oil and allow it to heat for a minute, then add the diced onion.  Stir and cook for 1 minute, to soften.
  • Add the diced carrots, ginger, and 1 teaspoon of salt.  Stir to combine and cook until they start to soften, stirring occasionally (about 10 minutes).
  • Add the curry powder and cook for about 2 minutes, stirring occasionally. 
  • Stir in broth and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer until the carrots are softened, usually between 10–15 minutes. 
  • Remove from heat and purée the soup using an immersion blender (or in batches using a standard blender, if you don't have an immersion).
  • Stir in the coconut milk and lime juice and season with salt to taste.  I usually add about 1/2 tablespoon of kosher salt. 
  • Serve with fresh cilantro, chopped peanuts, and a sprinkle of ground sumac. 

Notes

  1. The quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers.  I use Chaokah canned coconut milk (I order it by the case, since I go through so much, for curries and such).  Trader Joe’s full-fat canned coconut milk is usually a good mass option too.
  2. Use high-quality curry powder with a flavor you really like. Or make your own curry powder by using 1 teaspoon each ground coriander, turmeric, and cumin plus a pinch of cayenne.
  3. If you need to avoid cooking with oil due to a specific health protocol, you can instead substitute another 1/4 cup of broth for the oil, and cook/soften the onions and carrots in that instead.