Carrot and Coconut Soup

Sweet carrots + sriracha + creamy coconut milk = perfectly balanced fall soup.

Carrot and Coconut Soup

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Total Time: 50 minutes
Servings: 4


  • tablespoons  coconut oil
  • pound  carrots, peeled, chopped
  • apple, peeled, cored, and chopped
  • large onion, chopped
  • medium leeks, white and pale-green parts only, 1 chopped, 1 thinly sliced
  • garlic cloves, chopped
  • tablespoon  finely grated peeled ginger
  • Kosher salt, freshly ground pepper
  • cups  low-sodium vegetable or chicken broth
  • 1 13.5 oz. can unsweetened coconut milk
  • Harissa  (you can also use Siracha or your favorite hot sauce)


  • Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add carrots, apple, onion, chopped leek, garlic, and ginger. Season with a pinch of salt and pepper, and cook, stirring often, until vegetables begin to soften, about 5–7 minutes. Once the vegetables soften, add broth, coconut milk, and 1 cup water. Bring mixture to a boil then reduce heat, and simmer until vegetables are very tender, 20–25 minutes. You’ll know the vegetables are done when you can easily pierce them with a fork. Take the Dutch oven off the heat and with an immersion blender puree the soup. You can also puree the soup, in batches, in a blender.
  • While the vegetables are cooking, heat remaining oil in a small skillet over medium-high heat. Add sliced leek and cook, stirring often, until crispy and golden, about 5 minutes. Transfer to paper towels to drain; season generously with salt.
  • Serve soup topped with Harissa (or Siracha, or your favorite hot sauce) and crispy leeks.


Recipe by The Bon Appétit Test Kitchen
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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