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Bowl of coconut carrot soup
Creamy spicy carrot soup with toasted coconut chips

Creamy Coconut Carrot Soup with Honey

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Honey and coconut milk highlight the natural sweetness of carrots in this silky soup. The secret is 'sweating' the carrots: slowly steaming them in spiced oil releases carotenoids and concentrates flavors. Ginger and turmeric add not just vibrant color but a warming, slightly spicy contrast that balances the sweetness. Perfect comfort food for chilly days.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot
  • Immersion blender
  • Peeler

Allergen Information

⚠️ Tree Nut (Coconut)

Instructions

1 ✓

Peel and slice the carrots evenly. Finely chop the onion and garlic.

Tip: The thinner the carrot slices, the faster they cook.
2 ✓

Sauté the onion in oil until translucent. Add the carrots, ginger, and turmeric. Sauté for 5 minutes, stirring occasionally.

Tip: Blooming spices in fat intensifies their aroma.
3 ✓

Pour in the broth, season with salt and pepper. Cover and simmer for 20 minutes until the carrots are butter-soft.

Tip: Check with a fork: if it falls apart, it's ready.
4 ✓

Remove from heat. Purée until completely smooth using an immersion blender.

Tip: Be careful blending hot liquids!
5 ✓

Stir in the coconut milk and honey. Warm through (do not boil vigorously).

Tip: We just want to heat the coconut milk to maintain its fresh flavor.
6 ✓

Serve topped with toasted coconut chips.

Tip: Creamy soup, crunchy chips - excellent contrast.

Recipe FAQ

It's too sweet. What should I do?
Add a squeeze of lemon juice or a splash of apple cider vinegar. Acidity balances the sugar.
Can I use coconut cream?
Yes, it will make it even richer. If it's too thick, thin it out with water or vegetable broth.

Ingredients

  • 1 lb Carrots
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 can (13.5 oz) Coconut Milk
  • 1 tbsp Honey
  • 2 tbsp Olive Oil
  • 3 cups Vegetable Broth
  • 1 tsp Ground Ginger
  • 1 pinch Ground Turmeric
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 2 tbsp Toasted Coconut Chips (for garnish)