Warm up with this vegan coconut curry soup
Soups & Stews

Vegan coconut curry carrot soup

It’s still snowing you guys…March 19th, and day 6 of my social distancing, ie) not leaving my house and it’s still cold and snowing.  All I want to do is sit outside with a hot chocolate and breath in the fresh air without my ass freezing to the step.

But that’s not quite happening right now so instead I’m inside, trying to work from home (on day 4 of my toddler yelling in the background of my conference call – “daddy I want more meat”) and making soup to keep us all cozy and me sane.

Before you think I’m complaining, I’m not – I am very lucky to have the luxury of being able to work from home in the comfort of my own home healthy and safe.  But that doesn’t mean I’m not going bonkers in my head, I am.  I am a total Type A – I like to work on a millions things, and get shit done, which is mostly impossible with a two year old but hey, at least I get extra snuggles these days.

So back to warming you up – soup. I’m craving it big time right now because it still feels like the middle of winter.


So here you are, my coconut curry carrot soup.

YIELD – 4 to 6 servings


  • 2 lbs carrots
  • 4 cups veggie stock
  • 2 cups coconut milk 
  • 1 tsp turmeric
  • 1 tbsp good curry powder
  • 1 tsp garam masala
  • 1 tbsp coconut sugar*
  • Salt and pepper to taste 

Optional Garnish

  • Coconut milk
  • Sriracha
  • Sambal
  • Cilantro

*Special Notes: the coconut sugar is optional, it really depends on your own palate. Our carrots were big and lacking in flavour a bit, so this helped bring out the earthy sweetness I was hoping for.


  1. Peel and cut the ends off your carrots. Then chop into smaller pieces no more than an inch.
  2. In a large pot add the 4 cups of veggie stock and bring to a boil. Then toss in the carrots and bring the heat down to medium.  Let the carrots cook in here for about 15-20 min.    or until the start to get soft.
  3. Once they’re soft add the coconut milk (I use full fat, but you can use whatever you like), turmeric, curry powder and masala spice. Stir until combined.
  4. If you have a Vitamix (or other food processor or blender), pour the soup in, (you may need to do this in two stages so it doesn’t overflow) and pulse until blended down to a smooth puree.  If you don’t have a Vitamix or other, you can use your immersion (hand) blender.  Just be careful not to let the soup splash up at you.
  5. Pour the soup back into the pot and taste.  If you find the soup to be missing that sweetness, feel free to add in the coconut sugar (or regular sugar will do) and let simmer for as long as possible, (ideally an hour).
  6. Salt and pepper to taste, serve and enjoy!







If you like it spicy, you can definitely add some sriracha or sambal on top, I added sambal and it was perfect. If not, you can just omit that and drizzle a little more coconut milk on instead or just leave as is.

This soup freezes well, so definitely make a double batch if you can – just remember of you add the sambal to the soup before you freeze it, it will add significant heat to it once you reheat.





If there’s anything else you want to see, let me know.  You can comment here, send me an email, DM me on Facebook or Instagram, whatever is easiest for you.

Stay warm, safe and healthy over there.

Till the next recipe,


Kristen xo


  • Laura

    Sounds absolutely delish and perfect for all of these stay at home days we’re having. Can’t wait to curl up on the sofa with this soup!!

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