Curried Carrot Soup with Ginger and Coconut Milk {vegan}

Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this carrot coconut curry soup satisfies on a cool fall or spring evening.

delicious curried carrot soup with ginger

Last week, after nine years of co-habitation, Jay and I finally took a big step.

carrots for carrot coconut curry soup

We got our knives professionally sharpened.

diced onion for carrot coconut curry soup

Some tasks get put off indefinitely, and it isn’t until a hip kiosk opens near your yoga studio that you realize how much time has passed. So many squashed tomatoes, bruised herbs, and mutilated fruit over the years; I get misty-eyed just thinking about it. (Or maybe that’s the onions…)

peeled carrots for carrot coconut curry soup

Speaking of onions, they are another reason to get your knives sharpened. A sharp knife slices through an onion’s cells more cleanly, releasing fewer sulphuric acids to burn your eyes as you prepare a batch of creamy carrot coconut curry soup.

spoonful of curry powder for carrot ginger curry soup

But perhaps the best reason to get a new lease on the lives of your knives at Bernal Cutlery is that delicious experiences await you while you, er, wait. Pique your appetite as you sniff your way through the spice and herb blends at Spice Hound. Treat yourself to an egg cream and a rueben at Paulie’s Pickling, a Jewish Deli counter that gives the Wise Sons a run for their gelt. And don’t pass over the pickles – the half sours are to die for. (I’m Jewish, I can make these bad puns, ok?)

If you need to work off all those goodies, get your asana into Bernal Yoga for some stretches and twists; though you may not be able to pass up a buttery scone or croissant from Sandbox Bakery on your way back.

(Update 2020: sadly, Bernal Cutlery moved to the Mission. But there are loads of fun things to do around there too!)

aromatics in a pot for carrot ginger curry soup

When we’d wrapped up our Bernal Heights shenanigans and got our knives home and unwrapped, we found them even sharper than when we’d first bought them, with a perfect, gleaming new edge on each steel blade. They make chopping sturdy root vegetables a whole new pleasure. This may or may not be why I’ve made carrot coconut curry soup three times in the past two weeks.

adding carrots and potatoes to the pot for carrot coconut curry soup

The other reason I’ve made so much of this carrot ginger curry soup is that it is darn good – an ideal meal for a chilly fall evening. At its essence a traditional carrot ginger soup, it packs a few exotic punches.

Floral ginger and coconut milk mingle with earthy, sweet carrots and grounding curry spices. A squeeze of lime and some fresh cilantro leaves brighten the flavors. Creamy potatoes and a pour of rich coconut milk create a smooth and luxurious texture that prevents you from feeling in any way deprived. And all this deliciousness just happens to be vegan, to boot.

coconut milk poured into carrot coconut curry soup

Best of all, it’s super simple to put together. In other words, you don’t have to be the sharpest knife in the drawer. (Though having one wouldn’t hurt.)

top down shot of carrot coconut curry soup

More Soup Recipes:

More Curried Recipes:

More Carrot Recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this curried carrot soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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Curried Carrot Soup with Ginger and Coconut Milk

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Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this soup satisfies on a cool fall or spring evening. Omnivores can swap in chicken stock or bone broth for the veggie broth if they like. If you're avoiding potatoes or don't have any on hand, you can simply add in extra carrots in their place. Lately I've been omitting the lime and cilantro and topping this soup with wilted, chopped spinach cooked in ghee.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 main course-sized servings.


  • 2 tablespoons coconut oil (or ghee for a non-vegan option)
  • 1 large yellow onion, diced
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 2 cloves garlic, peeled and sliced
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon ground turmeric
  • 1 1/2 pounds carrots, peeled and chopped (about 2 bunches) (4 cups)
  • 3/4 pound yellow potatoes, peeled and chopped (2 cups) (or more carrots)
  • 1 teaspoon salt, more to taste
  • 5 cups unsalted vegetable stock or water
  • 1 can full-fat coconut milk, 1/4 cup reserved for garnish (13.5 ounces)
  • juice of 1 lime, to taste (optional)
  • cilantro leaves or wilted, chopped spinach (optional)


  • Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger, curry powder, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the garlic and cook for 1 minute until fragrant.
  • Add the carrots, potatoes, salt and stock. Bring to a boil over high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, 25-30 minutes. Remove from the heat and add most of the coconut milk, reserving 1/4 cup for garnish.
  • Cool the soup slightly, then puree smooth with an immersion blender (or in batches in a blender or food processor). Add lime juice to taste, if using – it should brighten the flavors without standing out on its own – and more salt if needed (sourness magically diminishes saltiness, so you'll want to add more salt as you add more lime).
  • Heat the soup gently, stirring, until it is steaming but not bubbling so as not to curdle the coconut milk, and taste again for balance and seasoning. Ladle hot soup into bowls, swirl in some of the reserved coconut milk, and garnish with cilantro leaves or spinach, if using.
  • The soup keeps well, refrigerated, for up to 4 days.


This soup is all about the carrots, so use the freshest, sweetest, smallest ones you can find.
The soup keeps beautifully, its bright color kept in tact and flavors developing over a day or two in the fridge.
Extra cilantro can be used up in Avocado Tomatillo Salsa or Cilantro Pepita Pesto.
Nutritional values are based on one of six servings.


Calories: 257kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 16g | Sodium: 492mg | Potassium: 782mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18945IU | Vitamin C: 16.7mg | Calcium: 79mg | Iron: 4.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!


curried carrot soup with coconut milk in a bowl

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18 thoughts on “Curried Carrot Soup with Ginger and Coconut Milk {vegan}”

  1. Made this soup last night and it was incredible! Thank you so much for inspiring new flavors into my home last night. I had a fall cold and I think it cured it.. woke up feeling much better! Incredible recipe and surely making it again soon! Yummm! xx

  2. What's this I found in the veggie drawer? Carrots from the coop with dirt still on them? I am sure Alanna has a beautiful and tasty solution.

    And you did! And I had stock in the freezer and potatoes in the pantry. Thanks as always for a great read and a good meal.

    It's a fall recipe and perfect on a gloomy spring day.

    1. Awwww, thanks lady – I'm so glad you liked the soup. We've made this one many times. Gloomy spring sounds a lot like San Francisco! Where are you??

  3. This soup was so delicious! This recipe motivated me to finally dust off my immersion blender and the results were so worth it. My fiancee and I are obsessed :)