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+ servings
one of the best vegan soup recipes in the world

Vegan Creamy Carrot Coconut Tomato Soup

This creamy carrot coconut tomato soup is full of healthy ingredients but will satisfy your cravings for a rich and hearty soup any day! It doesn't require many ingredients or much time, and it's the kind of vegan soup recipe you'll keep coming back to time and time again.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Soup
Servings 4 bowls


  • 2 tbsp olive oil
  • 1 cup onions diced
  • 1 tsp salt or more, to taste
  • 1 tsp turmeric ground
  • 4 cloves garlic minced
  • 2 cups carrots chopped, about four large
  • 28 oz tomatoes whole, peeled
  • 14 oz coconut milk
  • 1 cup vegetable broth


  • 1 tsp sugar


  • Sauté diced onions and garlic in olive oil for about 5 minutes, then add turmeric and salt (and sugar, if using)
  • Add chopped carrots and a can of whole peeled tomatoes. Mash the tomatoes with your spoon a bit.
  • Mix and let cook for a few minutes, then add veggie broth. Let simmer for 30-35* minutes or until carrots are soft.
  • Remove from heat. Use an immersion blender or regular blender and blend until smooth, then add one can of coconut milk. Stir and serve with crackers, bread, grilled cheese, or on its own!


  • I recommend using full fat coconut milk!
  • I used Better Than Bouillon vegetable base and added it to hot water instead of veggie broth on its own, but either one works.
  • Be careful blending hot soup. If you're transferring it to a standing blender, be sure to angle the blender lid a bit so steam can escape. Wear oven mitts and keep a kitchen towel handy.
  • *Cooking time will vary depending on the size of your carrots. If you cut your carrots into thin slices, it won't take as long to cook. For bigger pieces, cook longer. 
Keyword Soup, tomato soup, vegan
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