This spicy carrot soup with coconut milk is creamy, comforting and full of flavor. It has a smooth texture and a gentle heat that makes it especially warming on a chilly day. Simple to prepare and made with just a handful of ingredients, this coconut carrot soup is a delicious choice for a light meal or a flavorful starter.
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Spicy carrot soup with coconut milk
If there is one vegetable that I always have in my pantry, it’s carrots. I love adding them to all kinds of recipes, such as in stews, grilled in the oven with fennel, or combined with cabbage in pinwheels. They are great to use, not only for their vibrant orange color but also because of their natural sweetness.
Carrots are also perfect for making soup, either as a main ingredient, like in this carrot and thyme soup or as a supporting ingredient like in this red lentil soup or cabbage soup. Once cooked and blended, carrots give the soup a naturally smooth and creamy texture.
For this recipe, I wanted to make a carrot soup with a little more warmth and spice. The combination of creamy coconut milk, red pepper flakes, fresh ginger and a touch of curry powder gives the soup a pleasant kick while keeping it comforting and balanced. It is a little different from a classic carrot soup, but still simple and easy to make.
Coconut carrot soup ingredients
- Carrots: Use either fresh carrots (peeled) or frozen carrots if that’s what you have available.
- Onion and garlic: These create the savory base of the soup and add extra depth of flavor.
- Ginger: Fresh ginger adds a warm, slightly spicy flavor. You only need a small amount for this recipe.
- Curry powder: A little curry powder gives the soup extra warmth.
- Red pepper flakes: Add red pepper flakes to taste. Use a little less for a milder soup or add more if you like some extra heat.
- Coconut milk: I recommend using full-fat coconut milk for a rich and creamy texture.
- Vegetable stock: I use vegetable stock to keep the soup vegetarian, but chicken stock can also be used if preferred.
- Butter: I like cooking the vegetables in butter as it adds extra richness and flavor to the soup.
- Salt and black pepper: Keep the seasoning simple and adjust to taste after blending.
How to make spicy carrot soup
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
This spicy carrot soup is really easy to make and comes together in just a few simple steps.
- Prepare the vegetables: Peel and chop the carrots into equal-sized pieces. Peel and finely chop the onion and garlic and grate the fresh ginger.
- Sauté the vegetables: Melt the butter in a large pot over medium heat. Add the onion and sauté for about 2 minutes until fragrant. Add the carrots, garlic, ginger, curry powder and red pepper flakes and cook for a few minutes while stirring.
- Simmer: Pour in the vegetable stock and bring to a boil. Cover with a lid, reduce the heat and let the soup simmer for about 20 minutes, or until the carrots are completely tender.
- Blend until smooth: Remove the pot from the heat and blend the soup with an immersion blender until smooth. If the soup is too thick, add a little extra stock.
- Add the coconut milk: Stir in the coconut milk and return the soup to low heat. Warm gently without bringing it to a boil.
- Season and serve: Season with salt and freshly ground black pepper. Taste and add some extra red pepper flakes if you prefer a spicier soup.
Serving suggestions
Serve the soup with some crusty bread, farmer’s loaf or naan for a comforting lunch or as a starter for dinner. If you are serving it as a starter, you can add a little extra vegetable stock to make the soup slightly thinner.
Optionally, garnish with a few drops of coconut milk, a sprinkle of red pepper flakes for extra heat and chopped fresh cilantro or parsley. The creamy coconut milk adds a nice contrast to the spicy soup, while the fresh herbs add a pop of color and freshness.
How to store
This carrot soup can easily be made ahead of time. Let it cool to room temperature before transferring it to an airtight container and store it in the refrigerator for up to 3 days.
The soup also freezes well and can be stored in the freezer for up to 3 months. Allow it to cool completely before freezing and use a freezer-safe container.
When reheating, warm the soup gently on the stovetop or in the microwave. If it has thickened during storage, simply add a little vegetable stock or water to bring it back to the consistency you like.
More soup recipes to try
- Creamy tomato soup
- Easy cabbage soup
- Chestnut and cauliflower soup
- Cabbage and lentil soup
- Celery soup with sesame
- More soup recipes
Spicy Carrot Soup with Coconut Milk
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 pounds (900 g) carrots peeled and chopped
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon curry powder
- ¼ teaspoon red pepper flakes or more to taste
- 3 cups (750 ml) vegetable stock
- 1 can (14 oz / 400 ml) full-fat coconut milk
- salt and freshly ground black pepper to taste
For serving
- coconut milk for drizzling
- red pepper flakes to taste
- fresh cilantro or parsley chopped
Instructions
- Heat the butter in a large pot over medium heat. Add the onion and sauté for about 2 minutes, until softened and fragrant.
- Add the carrots, garlic, fresh ginger, curry powder and red pepper flakes. Stir everything together and cook for 3–4 minutes, allowing the spices to release their aroma.
- Pour in the vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer for about 20 minutes, or until the carrots are very tender.
- Remove the pot from the heat and blend the soup with an immersion blender until completely smooth.
- Pour in the coconut milk and stir well. Return the soup to low heat and warm gently without bringing it to a boil. If the soup is too thick, add a little extra vegetable stock.
- Season with salt and freshly ground black pepper. Taste and add more red pepper flakes if you prefer a spicier soup.
- Ladle the soup into bowls and drizzle with a little coconut milk. Finish with fresh cilantro and a sprinkle of red pepper flakes.
Notes
- Coconut milk: Use full-fat coconut milk for the creamiest texture and best flavor.
- Carrots: You can use fresh or frozen carrots for this soup. If using frozen carrots, there is no need to thaw them first.
- Spice level: Adjust the amount of red pepper flakes to taste. Add more when serving if you prefer a spicier soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
