Gluten-Free Creamy Vegan Carrot Soup With Coconut

Creamy vegan carrot soup

The Spruce

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
226 Calories
21g Fat
10g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 226
% Daily Value*
Total Fat 21g 27%
Saturated Fat 19g 94%
Cholesterol 0mg 0%
Sodium 477mg 21%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 3g
Vitamin C 4mg 19%
Calcium 42mg 3%
Iron 4mg 20%
Potassium 381mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A creamy vegetable soup is always satisfying and an easy way to get your serving of veggies for the day. This version has somewhat of a tropical twist with the addition of coconut milk, making it not only a delicious and nutritious soup but also a vegan one since there is no dairy. (It is also soy-free for those with a soy allergy or avoiding any soy products.) With nothing but carrots, coconut milk, and spices, this recipe is vegetarian, vegan, and also gluten-free.

Serve hot for lunch or dinner, or chill and present as a simple yet elegant appetizer soup on a warm evening or as a refreshing lunch on a hot day. It can also be a great way to start a special fall-themed meal, and if you ladle into hollowed out mini pumpkins, it makes an impressive presentation. If you'd like a little green garnish to add some color, a sprig of fresh parsley or cilantro would be nice.


  • 2 to 3 large carrots, chopped small

  • 1 onion, chopped small

  • 1 teaspoon minced fresh ginger

  • 1 1/2 teaspoons curry powder

  • 1 3/4 cups vegetable broth

  • 1 (14-ounce) can coconut milk

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for creamy carrot soup recipe
    The Spruce
  2. Add the carrots, onions, ginger, and curry powder to a soup pot and cover with the vegetable broth. Simmer for 20 to 25 minutes, until carrots are soft.

    Add carrots, onion, ginger
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  3. Allow to cool slightly, and then puree in a blender, working in batches if needed.

    Allow to cool
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  4. Return to the heat and stir in coconut milk until well combined.

    Return to heat
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  5. Season generously with sea salt, to taste.

    Season generously
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  6. Serve hot or chill until cold. This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • Making vegetable soups with a smooth consistency is a great way to get reluctant vegetable eaters to enjoy their veggies.
  • Pureeing in batches can be a little time consuming and sometimes messy. If you find yourself cooking this often, it may be worth purchasing an immersion blender. Simply plug in, place the wand directly into the soup pot, and then just press the button and whirl away!
  • If you like spice, a bit of chili or dash of hot sauce will do the trick.
  • If you have leftover coconut milk, transfer it from the can to a plastic or glass storage container with a tight-fitting lid. It will last a week in the refrigerator, with its taste and texture intact.

Recipe Variations

  • Blend in some fresh parsley, cilantro, or Thai basil to complement the flavors nicely.
  • To add a subtle depth to the soup, include a bit of minced garlic or roast the garlic first, for more of a sweet, nutty taste.