Carrots and potatoes are simmered in vegetable broth and coconut milk flavored with shallots, garlic, and ginger. Once pureed, this creamy soup is topped with a tangy spiced yogurt. Enjoy this vegan and gluten free soup any time you’re craving something super comforting!
Popping in to share this super creamy and comforting soup! This soup is an amalgamation of my favorite comfort foods. Carrots and potatoes mingle together with fresh garlic, ginger, caramelized shallots, and coconut milk. Though the soup is incredibly delicious on its own, I paired it with a spiced yogurt for contrast. It keeps the soup from being too heavy and brings a nice brightness to the dish. I ended up eating mine topped with clover and radish sprouts but feel free to leave those off if you prefer.
Coconut Milk Carrot Soup with Spiced Yogurt
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
Carrots and potatoes are simmered in vegetable broth and coconut milk flavored with shallots, garlic, and ginger. Once pureed, this creamy soup is topped with a tangy spiced yogurt. Enjoy this vegan and gluten free soup any time you’re craving something super comforting!
Ingredients
for the spiced yogurt:
- 1 cup plain vegan yogurt
- 2 tsp lemon juice
- 1/2 tsp ground cardamom
- Pinch of salt
for the soup:
- 1 tbsp coconut oil
- 2 chopped shallots (about 1/2 cup)
- 2 chopped garlic cloves
- 1 1/2 tsp chopped fresh ginger
- 1 1/2 cups diced carrots
- 1 1/2 cups diced potatoes
- Salt & pepper to taste
- 1 can coconut milk
- 1 cup vegetable stock
- sprouts for serving, optional
Instructions
Before you make the soup, combine the yogurt, lemon juice, ground cardamom, and salt in a small bowl. Mix well, then taste and add more salt or lemon juice as needed. Set the yogurt aside while you make the soup.
Add the oil to a large pot set over medium low heat. Add the shallots and allow them to cook for 7 to 10 minutes or until they start to caramelize. Stir in the garlic and ginger and allow them to cook with the shallots for about a minute. Add the potatoes and carrots next along with a good pinch each of salt and pepper. Stir everything together, then add the coconut milk and vegetable stock. Bring the heat up to medium. Once the soup comes to a simmer, allow it to cook for 15 to 20 minutes or until the carrots and potatoes are tender. Remove the soup from the heat and using either an immersion or stand blender, puree it to a consistency that you like. Return the pureed soup to the pot and warm it to your liking.
To serve, add a generous dollop of the yogurt to each bowl of soup. Top with a tangle of sprouts then enjoy!
Makes 3-4 servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
