Carrot coconut curry soup

A creamy and delightful stovetop vegan carrot soup that's full of flavor with help from curry powder. Perfect for lunch or dinner.

This creamy curried carrot soup recipe is super easy to make, flavorful, and packed with veggies, a cozy meal any night of the week! It's also dairy-free and a great vegan soup recipe (made with coconut milk).

This Carrot Ginger Coconut Soup is simple to make with only 11 ingredients, and full of amazing flavor! Carrots, onion, fresh ginger and garlic combine with a can of chickpeas for extra hearty protein. Blended with coconut milk until silky smooth, this healthy soup is one you'll want to make again and again!

A delicious vegetarian and dairy free curried coconut carrot soup that makes a delicious and flavorful meal or side dish for any dinner!

Get your daily dose of vitamin A with a bowl of this delicious vegan curried carrot ginger soup loaded with warming flavors from the ginger and curry powder. It’s super simple to prepare with a short ingredient list, perfect for pairing with a hearty salad or sandwich.

Coconut curry soup is a Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth. It's creamy and savory with a hint of spice! Best Thai Curry

Creamy carrot soup made with no butter, no cream or oil. Ginger, onion, and coconut milk make this carrot soup silky smooth and flavorful.

This Thai Coconut Curry Soup brings comfort and warmth to any meal with its aromatic broth, rich in flavors from coconut milk and red curry paste. Often enjoyed across Southeast Asia, coconut-based curries like this offer a soothing depth with a slight kick, perfect for chilly days or quick weeknight dinners. Inspired by the tradition of balancing sweet, savory, and tangy notes, this soup pairs fresh vegetables, herbs, and rice noodles for a satisfying, light meal.

Curried Carrot & Coconut Soup

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. Lately I've been omitting the lime and cilantro and topping this soup with wilted, chopped spinach cooked in ghee. Or top with crispy chickpeas, Aleppo pepper, a swirl of yogurt, and a drizzle of good olive oil.