Vegan Carrot Coconut and Ginger Soup with Curry

This vegan soup is full of flavors with carrots, ginger, garlic, coconut milk, and green curry paste. It's very lightly spiced to allow the carrot, ginger, curry and coconut flavors to shine.

Most of the work in making this soup is prepping the veggies. Since the soup is puréed, you can speed up the prep work a few ways.

by Susan Pridmore

Jump to Recipe

Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

Jump to:

• 🛒 How to choose the best carrots
• ❤️ Why you'll love this recipe
• 🧅 Main Ingredients + Notes
• 🔪 Recommended Equipment
• 📝 Instructions Overview
• ⏰ Veggie Prep Tips to Save Time
• 💡Ideas for Possible Variations
• 🧊 Storage Tips
• Vegan Carrot Coconut and Ginger Soup with Green Curry

Carrots grow best in cool weather and are at their best in late fall and early spring, depending on where you live. When I see a bunch at the grocery that looks super fresh, I snatch them up and know that carrots will be on the dinner table that night.

I love to make this soup and this sweet potato and carrot soup and go back and forth between them during soup season. This soup with ginger, coconut, and green curry paste has an Asian flavor, whereas the sweet potato carrot soup is creamy and silky deliciousness.

For more vegetarian dishes that are great in cold winter months, check out my What to Cook in January and What to Cook in February posts.

🛒 How to choose the best carrots

• Always choose carrots that are bundled together with their green leafy tops still intact. The greens should be brightly colored and fresh. Ignore ones with wilted tops.
  • When you get the carrots home, slice off the green tops before storing them in the refrigerator. Carrots lose a lot of their moisture through their greens.
• The carrots should be firm, bright orange in color, and not have any splits or cracks. Dull-looking carrots with cracks are drying out and will not have as much flavor.
• Smaller carrots tend to be sweeter and more tender. They'll also typically cook faster.

❤️ Why you'll love this recipe

• Flavor. This soup is full of delicate Asian flavors that are perfectly balanced.
• Simple ingredients. You'll likely have most of the ingredients in your pantry.
• Vegan. This is one of my creamy soups without any cream. Instead, it uses full fat coconut milk.
• Make ahead friendly. The flavors are even better the next day.
• Portable. Take a jar of it on the go to eat at work for lunch.
• Perfect starter. Since the soup is puréed, it is a great starter soup in a small bowl for a dinner party.

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📝 Instructions Overview

Detailed instructions for making this Coconut Carrot Ginger Soup are in the recipe card below, but here's an overview!

Step 1

Sauté. Prep the carrots, celery, onion, ginger, and garlic and sauté them until slightly softened in a soup pot. While they cook, peel and dice the potato.

Step 2

Simmer. Add the vegetable stock and simmer until the veggies are mostly softened. Add the potato, and simmer until tender.

Step 3

Purée. Purée the soup in a high powered blender or food processor. If you have an immersion blender, this saves you from transferring the soup in batches to a blender or processor.

Step 4

Finish. Stir in the remaining ingredients and correct for any seasoning preferences.

⏰ Veggie Prep Tips to Save Time

• Purchase raw carrots, celery and onion already chopped. Many grocery stores have this available in cartons in their produce department.
• Use frozen sliced carrots.
• Once the carrots are peeled, chop them into large pieces and use a chopper to break them down. They'll be puréed, so it's not important that they all be the same size of dice. Do the same with the onion.

💡Ideas for Possible Variations

• Preheat the oven to 400˚F and line a baking sheet with parchment paper. Peel and coarsely chop the carrots and onion and arrange on the prepared baking sheet. Roast for 20 minutes. Sauté the celery, ginger, and garlic according to the directions. Add the roasted carrots and onion with the vegetable broth and follow the remaining instructions to make a roasted carrot soup.
• Eliminate the green curry paste for a cleaner carrot flavor.
• Add dried red pepper flakes or red curry paste for added heat.

🧊 Storage Tips

This Carrot Ginger Coconut Soup keeps well in both the refrigerator and freezer.

• Store in an air-tight container in the refrigerator for 4 - 5 days.
• Freeze in a freezer-safe container for up to 2 months.