Spicy Coconut Carrot Soup

August 28, 2015Sasha Rumage

Tattooed Martha - Spicy Coconut Carrot Soup (0)

My last recipe was one that I felt embodied summer, but now I transition to a recipe that embodies my favorite season of the year.. fall. Earthy fresh carrots, zesty garlic and chili sauce, and bold aromatic cilantro makes this a deliciously perfect soup to warm up with on those chilly fall nights.

Tattooed Martha - Spicy Coconut Carrot Soup (1)


1/4 cup unsalted butter

1lb (roughly 6 cups) peeled and chopped carrots

1 medium yellow onion

3 cups chicken or vegetable broth

2 cups coconut milk

1 Tbs chili garlic sauce (found next to Sriracha at the grocery store)

1 tsp ground ginger

Juice from 1 lime

2 Tbs fresh cilantro, chopped

1 1/2 to 2 cups water

Salt and pepper to taste

Freshly chopped cilantro and red pepper flakes for serving

Tattooed Martha - Spicy Coconut Carrot Soup (2)

In a large pot over medium heat, melt butter. When hot, add carrots and onion. Cook for 15-20 minutes, stirring occasionally.

Stir in chicken or vegetable broth, coconut milk, chili garlic sauce, ginger, lime juice, and chopped cilantro. Cover and simmer over low-medium heat for 15 minutes or until carrots are soft.

Remove from heat and let soup cool for 10 minutes. If you’re using a regular blender you may want to wait even longer for the soup to cool. The hot soup, vibration, and the steam can cause the lid to blow off your blender, so cover the top with a towel and press down firmly while you puree the soup. Also be careful not to overfill the blender, so try blending in 2-3 batches. Same goes for your food processor. Don’t overfill the liquid line.

Transfer the pureed soup into a large pitcher and then transfer back to the pot that you originally cooked it in. Place over low-medium heat, add water until you reach your desired consistency, season with salt and pepper, and stir every few minutes for 10 minutes or until soup is reheated.

Tattooed Martha - Spicy Coconut Carrot Soup (3) Tattooed Martha - Spicy Coconut Carrot Soup (4) Tattooed Martha - Spicy Coconut Carrot Soup (5)

Comments (3)

  • Spicy Coconut Carrot Soup at Dream A Little Bigger

    August 28, 2015 at 3:51 PM

    […] and a little spice make this the perfect soup to warm up with on a chilly fall night! Head over to Dream A Little Bigger for my recipe to this delicious Spicy Coconut Carrot […]

  • MaryB

    August 28, 2015 at 3:51 PM

    This soup sounds great. I’m wondering, could I use boxed coconut milk for this instead of canned coconut milk? I have been told there is a bit of a difference between the two but I’m not sure exactly what and how it would affect this recipe. Thanks.

    1. Sasha Rumage

      August 29, 2015 at 12:08 AM

      Most definitely! I just buy a carton of it usually, but the smaller boxed versions work just fine too!

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