This Carrot Coconut Soup is one of the best soups I’ve had in a long time. It’s full of flavor, and super creamy without any dairy. It’s a healthy soup that happens to be vegan and Whole30-compliant.

Two Bowls Of Carrot Coconut Soup with Jalapeno and Harissa On Linen Napkin With Coconut Milk Swirl Decoration

If you told me about carrot soup and expected me to be excited, you’d be horribly disappointed.

Does carrot soup sound exciting?

I mean, it’s definitely not the most exciting (that would be my politically correct answer).

But if you told me about carrot soup and gave me a spoonful of this to taste, I’d be like GIVE ME RECIPE. WHERE IS RECIPE?

You’ll just have to take my word for it.

Creamy Blended Carrot Coconut Soup In Mikasa White Porcelain Bowl With Coconut Cream Swirl On Top

We’re now in full-blown soup season and this one takes that role of creamy and flavorful.

It’s a little sweet from the carrots, and a little spicy from jalapeno and harissa. It’s very simple to make too! And so wonderful with some homemade Brioche or Drop Biscuits.

In a big pot, soften chopped onion in some coconut oil, then add chopped jalapeno:

Chopped And Seeded Fresh Jalapenos and Yellow Onion In Red Cast Iron Soup Pot

And sliced carrots:

Chopped Fresh Carrot Coins In Red Enameled Cast Iron Soup Pot

Cook for 15 minutes, until the carrots start to soften.

Then add coconut milk plus a little water, vegetable stock, or chicken stock.

I’ve done them all, and they’re all good. It’s up to you!

Trader Joe's Organic Coconut Milk Pouring Into Carrot Coconut Soup In Red Enameled Pot

Add harissa, which is a Tunisian red pepper paste.

Harissa has actually become pretty easy to find. I get mine at Whole Foods and Trader Joe’s.

Trader Joe's Harissa Paste In A 1/8th Cup Measuring Spoon Being Added To Carrot Coconut Soup

The harissa takes the flavor of this soup up several notches, but you can make it without it. Just don’t skip the jalapeno, which adds great flavor too.

Simmer the soup for 45 minutes, until the carrots are really soft. You can see how much the soup has cooked down and how tender the veggies are:

Measuring Cup With Tender Carrots, Jalapenos, and Onion In Carrot Coconut Soup

Let the soup cool slightly, then blend in batches until it’s silky and creamy:

Vegan Carrot Coconut Soup Pouring From A Blender Jar Into Rectangle Pyrex Container

I think it looks really pretty with some extra coconut milk or coconut cream drizzled on top:

A Bowl Of Whole30 Approved Carrot Soup with Coconut Milk

Pour the coconut milk from a height to get those perfect swirls, or if you really want precision, use a squeeze bottle (this is a food styling secret).

If you love soup, check out my Cheesy Lasagna Soup or Bacon Tomato Bisque for something heartier. For lighter options, I like this Quick Chicken Noodle Soup and Slow Cooker White Chicken Chili.

Some of my other favorite carrot recipes are this Spiced Carrot Raisin Salad, Maple Brown Butter Glazed Carrots, Carrot Cake Truffles, and Carrot Cake Pancakes.

Creamy Blended Carrot Coconut Soup In Mikasa White Porcelain Bowl With Coconut Cream Swirl On Top

Carrot Coconut Soup

Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
This Carrot Coconut Soup is full of flavor, and super creamy without any dairy. It's a healthy soup that happens to be vegan and Whole30-compliant.
Print Recipe Pin Recipe
5
reviews
Leave a Review »

Ingredients

  • 2 tbsp virgin coconut oil
  • 1 large onion chopped (3 cups)
  • 2 jalapenos seeded and chopped (1/4 cup)
  • 2 lbs carrots peeled and sliced
  • salt
  • freshly ground black pepper
  • 4 cups water, vegetable broth, or chicken broth
  • 2 14-ounce cans unsweetened coconut milk
  • 2 tablespoons mild harissa*

Instructions 

  • Melt the coconut oil in a large soup pot over medium heat.
  • Add the onion, season with ¼ tsp salt and a few grinds of black pepper, and cook for 10 min until softened.
  • Add the jalapeno and carrots, add another ¼ tsp salt, and cook for 15 more minutes, until slightly softened.
  • Add the water or broth, coconut milk, and harissa. If using water, add another ¼ tsp salt.
  • Bring to a boil, reduce heat, and simmer uncovered until the vegetables are very soft, about 45 minutes.
  • Let the soup cool slightly, then puree in batches in a blender (or use an immersion blender) until the soup is smooth.
  • Reheat the blended soup in the pot over medium heat, then taste and make any necessary seasoning adjustments. Enjoy!

Notes

*My favorite harissa is Mina Harissa's mild harissa. If you choose another brand, know that the heat levels really range, so adjust as needed.
Recipe adapted from Shutterbean.

Nutrition

Calories: 306kcal, Carbohydrates: 22g, Protein: 4g, Fat: 25g, Saturated Fat: 22g, Sodium: 970mg, Fiber: 5g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Soup
Cuisine: American
Author: Fifteen Spatulas

This post contains an affiliate link.