Carrot Soup With Coconut Milk

If you are looking for ways to include more carrots in your diet, you should definitely consider this Carrot Soup. Made with coconut milk, it is creamy, hearty and satisfying without being overwhelmingly heavy. And, yes, it does taste absolutely delicious!

Let me share with you all the way I prepare this Carrot Soup With Coconut Milk.

Carrot Soup With Coconut Milk – isn’t that colour simply gorgeous?!

Other soup recipes on the blog

Bangalore is turning chilly these days, providing us the perfect foil to gorge on soups of different kinds. You might want to take a look at some of our favourite soup recipes on the blog.

What goes into this Carrot Soup?

The major ingredient used in this soup is, of course, carrots. I have used the orange-coloured carrots that are popularly called ‘Ooty carrots’ in South India. I have also used some onion and garlic to add more flavour to the soup.

Coconut milk has been used to make the soup more hearty and more delicious. I have used store-bought thick coconut milk here, but you can also make your own at home.

I have used freshly crushed black pepper and dried Italian herbs to season it. I have added in some jaggery, not a common ingredient in soup, because I love the way it rounds off the other flavours beautifully.

How to make Carrot Soup With Coconut Milk

This soup is very simple to put together. Once you have the ingredients ready, the soup can be prepared in about 20 minutes.

Here is how to go about it.

Ingredients (serves 4-6):

1. 1 small onion

2. 4-5 cloves of garlic

3. 4 medium-sized Ooty carrots, about 1-1/2 cups when chopped

4. 1 teaspoon oil

5. Salt to taste

6. Coarsely crushed black pepper to taste

7. 1/2 tablespoon jaggery or to taste

8. About 3/4 cup of thick coconut milk or to taste

9. A dash of dried Italian herbs

For garnish:

1. Coriander sprigs, as needed (optional)

2. Carrot slices cut into flowers, as needed (optional)


Top left: Step 1, Top right and below: Steps 2 and 3, Bottom right: Step 4, Bottom left: Step 5

1. First, prep the vegetables we will need to make the soup. Peel the onion, carrot, ginger and garlic cloves. Chop all the veggies finely.

2. Heat oil in a pan and add in the ginger and garlic. Reduce flame to medium and saute for about a minute.

3. Add in the chopped onion at this stage. Saute on medium flame for 3-4 minutes or till the onion starts turning brown.

4. At this stage, add in the chopped carrots, along with a little salt and water. Mix well.

5. Cook on medium flame for 6-7 minutes or till the carrots are done. Stir intermittently, sprinkling a little more water if needed. Cook till all the water evaporates and the vegetables are slightly burnt – this brings out a beautiful flavour. However, take care not to burn the veggies too much. Switch off gas when done and allow to cool down completely.

Top left, centre and right: Steps 6, 7 and 8, Below top right: Step 9, Bottom right, centre and left: Steps 10, 11 and 12

6. When completely cool, transfer all the cooked vegetables to a mixer jar. Add about 1/2 cup of water. Grind everything together to a smooth paste.

7. Transfer the ground paste to the same pan we used earlier. Place on high flame. Add about 1-1/2 cups of water or as needed to adjust the consistency of the soup.

8. Add salt to taste and the jaggery powder. Mix well.

9. Add in the coarsely crushed black pepper. Mix well. Let the mixture come to a boil, then reduce flame to medium.

10. Add in the coconut milk at this stage. Mix well.

11. Let the mixture simmer for 3-4 minutes, then switch off gas.

12. Mix in the dried Italian herbs. Your Carrot Soup With Coconut Milk is ready. Pour into  bowls and serve hot.

Dietary guidelines

This soup is completely vegetarian and vegan. It can be consumed by people following a vegan (plant-based) diet.

It is a gluten-free soup as well.

Related event: The Shhh Cooking Secretly Challenge

I am sharing this recipe in association with the Shhh Cooking Secretly Challenge, a group of passionate food bloggers that I am part of.

The members of the Shhh Cooking Secretly Challenge share recipes based on a pre-determined theme, every month. The group members are divided into pairs, and each pair exchanges two ingredients secretly, unknown to the rest of the participants. These secret ingredients are then used by each pair to prepare a dish that fits into the theme for the month. Once each participant is ready with their dish, the other group members try to guess the ingredients that have gone into them.

In the month of October, it was my turn to suggest the theme. I chose for the group to make soups, considering winter is setting in in most parts of India. My partner for the month was Anu, who blogs at Ente Thattukada. She prepared this lovely Broccoli Zucchini Soup using the two secret ingredients (‘pepper’ and ‘onion’) I suggested she work with. In turn, she assigned me the ingredients ‘garlic’ and ‘coconut milk’, both of which I used to make this Carrot Soup.

Tips & Tricks

1. I have used the orange carrots that are commonly called ‘Ooty carrots’. You can use any variety of carrots you prefer.

2. I have used store-bought coconut milk here. You can make your own at home, too.

3. You may skip the jaggery if you don’t prefer using it. Sugar may be used instead, too.

4. Adjust the quantity of pepper as per personal taste preferences. You may use white pepper instead of the black pepper I have used here.

5. Adjust the quantity of water you use depending upon how thick you want the soup to be.

6. For best results, use very fresh and tender carrots, especially when in season.

7. You may add a dollop of cream to the soup once it’s done. I haven’t used any here.

8. You can use boiled and cooled milk instead of the coconut milk I have used here.

9. A dash of lemon juice can be added to the soup once it is done cooking. Here, I have not used any.

10. Cook the garlic, onion and carrots till slightly burnt and caramelised, as this brings out the flavours of the veggies best. However, do take care to ensure that the vegetables do not get overly burnt.

11. You can oven-roast the veggies instead of cooking them in a pan, the way I have done here.

Did you like this recipe? Do tell me in your comments!


18 thoughts on “Carrot Soup With Coconut Milk

  1. Carrot soup with coconut milk looks super tempting Priya. Carrots and coconut milk adds a mild sweetness tot he soup. Won’t the jaggery make it more sweeter?
    I would love to try your version sometime soon. I love the colour of the soup.


  2. I have some fresh garden carrots to be harvested and I would love to make this soup. Love the use of coconut milk in this recipe.


  3. we are yet to get excited to try coconut milk in soup at home, but I bet it adds richness and body to the perfectly creamy carrot soup here!


  4. Coconut milk is definitely a wow ingredient to add into a soup, for an oomph factor. I am intrigued by the addition of jaggery, especially since carrots are sweet by itself. A very delicious looking soup for sure…


    1. @Rafeeda

      The coconut milk does add richness and a lot of flavour to the soup. I add jaggery to a lot of my food because we like the sweetish tinge. You could skip it if you don’t prefer using it. πŸ™‚


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