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

Carrot Coconut Soup

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.
Course Soup
Cuisine American
Keyword carrot coconut soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 306kcal


  • 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*


  • 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!


*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.


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