Spiced Coconut Carrot Soup

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  • Total Time: 15 mins
  • Hands-on Time: 10 mins
  • Makes: 4 bowls of soup

This coconut carrot soup is the perfect addition to your winter lunch rotation. The spices help give the soup a warming and savory base while the carrots and coconut milk help this vegan soup feel like a meal.


  • 2 tablespoons olive oil

    2 pounds carrots, peeled and chopped

    1 teaspoon Frontier Co-Op Garlic Flakes

    ½ teaspoon Frontier Co-op Ceylon Cinnamon

    ½ teaspoon Frontier Co-op Ground Ginger

    ½ teaspoon Frontier Co-op Ground Fennel

    ⅛ teaspoon Frontier Co-op Ground Cloves

    ½ teaspoon salt

    1 can (15 ounces) full-fat coconut milk

    1 to 2 cups broth, for thinning

    Frontier Co-op Black Pepper, for serving


    1. In a large pot over medium heat, add olive oil and chopped carrots. Let cook for a few minutes then stir in garlic flakes, ceylon cinnamon, ginger, fennel, cloves and salt, cooking until fragrant. Add all but ¼ cup of coconut milk.
    2. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until carrots are tender.
    3. Carefully transfer soup to a high-powered blender. Puree, adding about ½ cup broth as needed to thin soup down to a nice consistency.
    4. Transfer soup back to pot and heat over medium until warm. Divide into 4 bowls, drizzle with reserved coconut milk and finish with black pepper.

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