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Creamy vegan carrot coconut soup with croutons

Vegan Carrot Coconut Soup

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Super creamy and delicious, without any dairy!



  • 500g carrots (1.1lb)
  • 1 large onion
  • 2 teaspoon coconut oil
  • 600ml vegetable stock
  • 2cm fresh ginger (0.8 inches)
  • 240ml full fat coconut milk (1 cup)
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 4 teaspoons coconut cream
  • fresh parsley, minced


  1. Wash, peel and roughly chop the carrots. Chop the onion into large chunks.
  2. Heat the coconut oil in a large pot and add the onions. Sauté for about 2min, until onions become translucent. Add the carrots and sauté for another minute.
  3. Add the vegetable stock and cook for about 15 minutes on medium heat, until the carrots are soft.
  4. When opening the can of coconut milk, save 4 teaspoons of the cream for garnishing later.
  5. Pour the soup into your blender and add ginger, coconut milk, cumin, salt and pepper. Puree until smooth.
  6. Garnish with coconut cream and parsley and serve.


Store the soup in an airtight container in the fridge for up to 5 days.