Gorgeous & creamy carrot soup


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Autumn is not the only season for soup. Our lactose-free, vegan coconut-carrot soup is a delight at any time of year, whether served hot or cold. Try our recipe.

A quick soup

In summer this exotic carrot soup cuts a fine figure: just eat it cold. It is always delicious with a dash of sour cream or homemade croutons.

Aromatic carrots from organic farms taste especially good!

carrots on table

Variations of carrot soup with coconut and ginger

Variations of carrot soup with coconut and ginger
The basic recipe of our creamy soup is very simple and a true pleasure. You can also modify it by adding other ingredients.

  • Curry and ginger combine to create a truly exotic flavour
  • A soup garnish of potatoes or rice makes it a satisfying dish
  • Orange juice gives a fruity note
  • A shot of white wine gives it a fine gourmet character
  • A handful of roasted sunflower seeds or nuts gives crunch
  • Fried beetroot as an garnish
  • Cajun spice mixture and fried sweet potato strips also fit perfectly

Gorgeous vegan coconut-carrot soup

This creamy carrot soup comes with a little exotic touch! Coconut milk and ginger make it an exciting food experience. Try this variation of an old German classic soup.
Total Time 35 mins
Course Soup
Cuisine International
Servings 2 persons


  • 1 pound carrots (450 g)
  • 1 onion medium sized
  • 1 cup vegetable broth (240 ml)
  • 1 pint coconut milk (2 cups) (500 ml)
  • 1 tsp paprika powder spicy or mild
  • 1 piece ginger thumbnail size
  • salt and pepper to taste


  • Peel the onion and cut into small pieces. Be careful when handling the onion. Preheat a high soup pot and sauté the onion lightly on very low heat with a little oil. This will take around 5- 10 minutes. The color should be slightly light brown.
  • Then put carrots and the chopped ginger with the vegetable stock in the same pot and bring to the boil.
  • Simmer for 20 minutes until the carrots are soft.
  • When the carrots are soft, add the coconut milk.
  • Add another ¾ cup of water (to rinse the rest of the coconut milk out of the can) and stir well.
  • Puree everything together with a hand blender.
  • Add salt, pepper, if desired hot paprika spice and simmer for another 10 minutes.


If the soup is for children, leave out the ginger and the hot paprika, as children often do not tolerate spicy ingredients well.
Keyword carrots, cream soup, winter

The author

Hi, I am Susanne. Good food, history and traveling are my passion. I write about it whenever I can. Thanks for reading this article.

1 Comment

  1. Yum, this recipe looks delicious. Will have to try this out one cold night.

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