Comforting Vegan Coconut Carrot Soup

September 14, 2014
Comforting Vegan Coconut Carrot Soup

This season, I’m honoring autumn with this comforting vegan carrot soup.

Lately, I’ve been having un-peaceful dumpling feelings. As we march through September, I’m growing increasingly nostalgic for my former home, Oregon, and my favorite season, Fall. My lovely colleagues have warned my that autumn doesn’t come to Corpus Christi, TX—at least in the way that I’m used to it: crisp, cool air, intoxicating leaf displays, and that cozy sweater weather feeling. While I suppose nostalgia itself is understandable, it’s the clinging to my memories that I know makes me a naughty dumpling.

To combat this unproductive angst, I’ve been deliberately weaving more joyful activities into my day, some of which include writing more in my journal, reading a collection of French poetry that’s been gathering dust on my desk for months, indulging in my perfume stash, and spontaneously applying a new pink lipstick I treated myself to a few weeks ago.

Comforting Vegan Coconut Carrot Soup

To bring a little more joy into my days, I’ve started reading Elles: A Bilingual Anthology of Modern French Poetry by Women.

There are also ways that I can honor autumn, even if I’m surrounded by palmettos instead of maples. Aside from sneaking in a steaming coffee when coffee and I are “on a break” (like I said: naughty dumpling over here), I can make warming comfort soups. May this coconut carrot soup give you a little autumn love—wherever you live.

Comforting Vegan Coconut Carrot Soup

More joy: inevitable kitty photo bomb

Vegan Coconut Carrot Soup


(Serves 3-4)

1 tbs. coconut oil

1 yellow onion

dash of sea salt

6 carrots

2 inch chunk of ginger

2 cups unsweetened coconut milk

1 cup vegetable broth

1/2 tsp. ground coriander

1/2 tsp. cinnamon

1/4 tsp. cumin

1/4 tsp. cardamom

1/2 tsp. cayenne pepper (optional)

splash of coconut cream (for garnish)


At a medium heat, warm the coconut oil in a large pot.  Add roughly chopped onion, and sauté until translucent. Add chopped carrots, and sauté for about eight minutes.  Add coconut milk, vegetable broth, and spices.  Turn the heat down to low, and allow the soup to simmer for about 15-20 minutes, or until the carrots are soft. Remove the soup from the heat, and allow it to cool for a few minutes. Purée soup in blender. Serve with a dash of freshly ground black pepper, cinnamon, and/or coconut cream.

Comforting Vegan Coconut Carrot Soup

Served with a dash of cinnamon and coconut cream


Related: Creamy Vegan Butternut Squash Soup

Roasted Red Pepper Soup with Tahini Cream

Soba Noodle Soup

Raw Vegan Corn Chowder


Photos: Mary Hood

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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