Can I use regular coconut milk instead of light?

Absolutely! Regular coconut milk will make an even creamier, richer soup. Just keep in mind it will increase the calorie and fat content if that's something you're monitoring.

My soup is too thick. What should I do?

Simply add water, coconut milk, or vegetable broth, a tablespoon at a time, until you reach your desired consistency. Remember that cold soup will thicken further in the refrigerator.

I don't have sherry vinegar. What can I substitute?

White wine vinegar or rice vinegar make excellent substitutes. In a pinch, fresh lemon juice will also work, though the flavor profile will shift slightly.

How can I make this soup more filling for a main course?

Add protein by topping with grilled shrimp or chicken. For a vegetarian option, serve with a scoop of cooked quinoa or add white beans to the soup itself before blending.

Carrot Coconut Soup Recipe

Name: Carrot Coconut Soup Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 stalk lemongrass; 16 ounces carrots, peeled and sliced (about 2 bunches); 1 (14-ounce) can light coconut milk (reserve ¼ cup for garnish); 1 garlic clove; 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 tablespoons sherry vinegar; 1 teaspoon red curry paste (or freshly minced ginger); ½ teaspoon sea salt (more to taste); ½ cup water; Sea salt and freshly ground black pepper; Hemp seeds; Pepitas; Microgreens

This vibrant Carrot Coconut Soup is a creamy, flavorful masterpiece that comes together in just 15 minutes! Combining the natural sweetness of carrots with aromatic lemongrass and rich coconut milk, this soup offers a perfect balance of flavors with a hint of Thai-inspired zest. It’s refreshingly versatile – enjoy it chilled on warm days or heated for a comforting meal when temperatures drop.

Why You’ll Love This Recipe

Incredibly Quick: From start to finish in just 15 minutes – perfect for those evenings when cooking feels like too much effort.
Blender-Based: No lengthy cooking required – simply blend everything together for a silky-smooth result.
Flavor Powerhouse: The combination of sweet carrots, aromatic lemongrass, and creamy coconut creates a sophisticated flavor profile that tastes like you spent hours in the kitchen.
Versatile: Enjoy it hot or cold depending on your mood or the weather – it’s like getting two recipes in one!

Ingredients You’ll Need

Carrots: The star of the show, providing natural sweetness and that gorgeous orange color. Make sure they’re peeled and sliced for easier blending.
Lemongrass: Adds a unique citrusy, slightly floral note that elevates this soup to restaurant quality. Don’t skip this ingredient!
Coconut Milk: Creates the luscious, creamy texture while adding subtle sweetness. Light coconut milk keeps things healthier without sacrificing flavor.
Garlic: Just one clove packs enough punch to enhance the other flavors without overwhelming them.
Olive Oil: Contributes to the silky texture and adds a touch of richness.
Sherry Vinegar: Brings a gentle acidity that balances the sweetness of the carrots and coconut.
Red Curry Paste/Ginger: Your choice here – curry paste adds complex spice notes, while fresh ginger brings a warming zing.
Water: Helps achieve the perfect consistency – add more or less depending on how thick you prefer your soup.
Salt and Pepper: Essential for bringing all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up

Add a touch of cayenne pepper or a drizzle of sriracha for a version with more heat.

Herb Infusion

Try adding a handful of fresh cilantro, basil, or mint to the blender for a fresh herb twist.

Roasted Carrots

For deeper flavor, roast the carrots before blending (though this adds time to the recipe).

Protein Boost

Add silken tofu to the blender for extra protein while maintaining the creamy texture.

How to Make Carrot Coconut Soup

Step 1: Prepare the Lemongrass

Cut off the root end and tough upper stem of the lemongrass stalk. Remove the first layer or two of outer leaves. Finely chop only the tender, aromatic inner part – this is where all that wonderful citrusy flavor hides!

Step 2: Blend Everything Together

In your blender, combine the prepared lemongrass, sliced carrots, coconut milk (remember to reserve ¼ cup for garnishing later), garlic, olive oil, sherry vinegar, red curry paste or ginger, water, salt, and pepper. Blend until everything is completely smooth.

Step 3: Strain if Necessary

If you’re not using a high-powered blender, strain the soup through a fine mesh sieve and then blend again for that perfectly silky texture.

Step 4: Chill or Heat

For a refreshing cold soup, refrigerate for at least 4 hours. If it thickens too much, simply stir in a bit more cold water. Prefer it warm? Gently heat the soup in a saucepan until it reaches your desired temperature.

Step 5: Season and Serve

Give it a final taste and adjust the salt and pepper as needed. Drizzle with olive oil and add your choice of garnishes.

Pro Tips for Making the Recipe

Choose Vibrant Carrots: Look for carrots with vibrant orange color and firm texture – they’ll provide the best flavor.
Lemongrass Shortcut: If fresh lemongrass is unavailable, lemongrass paste from a tube (found in the produce section) makes a decent substitute.
Blending Time: Don’t rush the blending process – give it a full minute at high speed for the smoothest texture.
Seasoning: Always taste before serving – cold foods need more seasoning than hot ones, so be generous with salt if serving chilled.
Color Boost: If your carrots aren’t giving you that vibrant orange color, add a tiny pinch of turmeric to intensify the hue without affecting flavor.

How to Serve

For a Light Meal

Pair with crusty bread or a simple green salad dressed with lemon vinaigrette.

As a Starter

Serve in small cups or bowls before an Asian-inspired main course.

Garnish Options

Top with a swirl of reserved coconut milk, a sprinkle of hemp seeds or pepitas for crunch, and a few delicate microgreens for visual appeal.

Temperature Play

Try serving in chilled bowls for the cold version or in warmed bowls for the hot version – these little touches make a big difference in the eating experience.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.

Freezing

Freeze in portion-sized containers for up to 3 months. The texture may change slightly after freezing, but a quick blitz with an immersion blender after thawing restores its silky consistency.

Reheating

Warm gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. Add a splash of water or coconut milk if it’s thickened too much.

FAQs

Can I use regular coconut milk instead of light?

Absolutely! Regular coconut milk will make an even creamier, richer soup. Just keep in mind it will increase the calorie and fat content if that’s something you’re monitoring.
My soup is too thick. What should I do?

Simply add water, coconut milk, or vegetable broth, a tablespoon at a time, until you reach your desired consistency. Remember that cold soup will thicken further in the refrigerator.
I don’t have sherry vinegar. What can I substitute?

White wine vinegar or rice vinegar make excellent substitutes. In a pinch, fresh lemon juice will also work, though the flavor profile will shift slightly.
How can I make this soup more filling for a main course?

Add protein by topping with grilled shrimp or chicken. For a vegetarian option, serve with a scoop of cooked quinoa or add white beans to the soup itself before blending.

Final Thoughts

This Carrot Coconut Soup is truly a little miracle in a bowl – bright, vibrant, and bursting with flavor while requiring minimal effort. It’s my go-to recipe when I want to impress guests without spending hours in the kitchen. The combination of sweet carrots, aromatic lemongrass, and creamy coconut creates a dish that feels both comforting and sophisticated. Whether served chilled on a summer evening or warmed on a cool day, this versatile soup never disappoints!