Spicy Coconut Carrot Soup

I wanted a cold soup for a first course over the past holiday, but AK isn’t so into fruit soups so I needed something different. Both potato and carrot are great cold, but I decided on carrot since it’s light, and the weather is getting warm (although this soup would be great hot too). I used a combination of coconut milk and soy milk for a silky smooth consistency, and the curry adds a spicy balance to the sweetness of the carrots.

I finished my soup with a dollop of sour cream (feel free to use dairy free or regular) to temper the spiciness of the curry, and in honor of the nice weather, a sprinkle of freshly chopped green herbs.

Spicy Coconut Carrot Soup


1 lb carrots, scrubbed & chopped into large pieces
1 can coconut milk
1 cup soy milk
2 tsp curry powder
1 tsp garlic powder
salt to taste
dairy-free sour cream
chopped fresh herbs


  1. Roast carrots in the oven until tender, about 1 hour at 400 degrees.
  2. With an immersion blender, blend carrots with coconut milk, soy milk and spices until smooth. Add additional liquid to achieve your desired consistency.
  3. Serve chilled with a dollop of sour cream and a sprinkle of chopped fresh dill, cilantro, chives or basil.

The cost:
carrots: .89
coconut milk: 1.49
soy milk: 1.99
sour cream: 1.39
herbs: 1.99

Grand total: $7.75; serves 8

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1 Comment

  1. Looks so refreshing. I get a lot of carrots from the CSA and this would be a different way to use them. And, I love cold soups!

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