Carrot Coconut Soup: A simple but tasty soup that freezes perfectly. Make a huge batch and stock your freezer!

Carrot Coconut Soup

A full flavor carrot coconut soup that is perfect for a winter freezer meal. The soup reheats perfectly and is rich and delicious.


Carrot Coconut Soup

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This is the first post in a five part series called Expecting Nugget! I took the liberty to insanely stock our freezer with lots of good eats in preparation for our first baby. I figured I would share them all because everybody needs good freezer meals!

Soup is the answer. The question: What is the first freezer meal someone should make?

There are oh so many reasons for this. For starters, soup can be fairly cheap to make so worse case scenario you won’t be out a bunch of money if it turns out not to work. But don’t worry. It will work.

Soup is also easy to make in huge batches. Whether you are making two servings of soup or ten, it’s essentially the same amount of time and work.

Because soup is a liquid, it also freezes really nicely and reheats perfectly. The one exception to this is cream-based soups. Most of the time they will work, but I’ve heard the occasional story of cream soups curdling when you reheat them.

Most stock-based soups are good to go for many months in the deep freeze though. So get to blending!

Carrot Coconut Soup

Serves 8
Prep Time:
Total Time:
Carrot Coconut Soup: A simple but tasty soup that freezes perfectly. Make a huge batch and stock your freezer!
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A full flavor carrot coconut soup that is perfect for a winter freezer meal. The soup reheats perfectly and is rich and delicious.


1/2 cup unsalted butter
2 pounds carrots, chopped
1 large yellow onion, diced
1 tablespoon curry powder
1 quart vegetable stock
2 (15 oz. cans) coconut milk
2-4 tablespoons chili sauce (sriracha)
Salt and pepper
Cilantro, garnish


1) In a large, sturdy pot like a Dutch oven, melt butter over medium heat. Then add peeled and chopped carrots. Season with curry powder and salt and pepper. Cook until carrots soften and start to brown on the edges.

2) Add diced onions and cook for a minute or two. Then add about 2 cups of vegetable stock and use the liquid to scrape up any bits. Then add the rest of the stock and bring to a simmer.

3) Add coconut milk and simmer for 15 minutes.

4) Remove soup from the heat and let cool. Then blend until smooth (or use an immersion blender). Once smooth, return the soup to the heat.

5) Season the soup with salt and pepper and chili sauce. Serve garnished with cilantro.

For freezing: Cool soup completely and transfer to quart-sized freezer bags. Lay soup flat and freeze until solid. Reheat soup by thawing and then reheating in the stove top or on the microwave.

Carrot Coconut Soup: To Peel or Not to Peel

I go back and forth on whether or not I peel carrots. Many times I’ll just scrub them really well and call it a day. For some reason I decided to peel them on this day, but I’m not sure that it’s necessary. The carrot skin is so thin and it would get pureed with everything else without too much issue. The time it takes to scrub or peel though is sort of a wash.

Carrot Coconut Soup time
Carrot time.

Chop the carrots roughly and add them to a sturdy pot with some butter (or olive/coconut oil). Cook these over medium heat until they start to soften and brown (8-10 minutes) and then add the curry powder and onions. It’ll start smelling good.

Carrot Coconut Soup
Get some color.

Notice in the above photo that some of the carrots have browned. That’s good stuff. That caramelization is great flavor.

Once the onions cook down a bit, add about half of the vegetable stock and use the liquid to scrape up any bits stuck to your pan. Then add the rest of the stock and the coconut milk. Bring this all to a lovely simmer and let it cook for about 15 minutes.

coconut added to Carrot Coconut Soup
Coconut added.


If you’ve ever read a soup recipe on this site you’ll know that I always warn against blending hot liquids. It really is best to let the soup cool and then blend it in batches to avoid hot splatters everywhere.

If you make enough soups, grabbing an immersion blender is probably a good investment because then you can just blend the soup in the pot. Clean up is easier and you don’t have to wait for it to cool down!

Carrot Coconut Soup done
Soup blended.

Once the soup is blended, season it with chili sauce and salt and pepper. I gave a really wide range for the chili sauce amount in this soup. Two tablespoons is a good start for a little heat and chili favor, but please do up that amount if you are a chili fan.

If you’re serving it right away, spoon it up and garnish it with fresh cilantro!

Freezing the Soup

If you’re freezing the soup, let it cool to room temperature and then transfer it to quart-sized freezer bags (the sturdy ones please). Freeze these flat and then they stack nicely in your fridge!

Reheating the soup is easy. Let it thaw slowly or dunk it in warm water for a faster thaw. Then heat the soup on the stovetop!

It’s a simple soup, but the flavors are great and it’s filling. This plus a hunk of crusty bread and I’m all set!

Carrot Coconut Soup: A simple but tasty soup that freezes perfectly. Make a huge batch and stock your freezer!


20 Responses to “Carrot Coconut Soup” Leave a comment

  1. This sounds so good! I am in love with parsnips right now, I might add a few of them to this when I make it.

  2. Thanks for posting this, I reminded me of one I make! It uses rice in the mix with fresh ginger! My boys called it wisdom teeth soup as this soup is very filling and delicious especially when one has their wisdom teeth pulled!

  3. This sounds so good! Looking forward to a few of these freezer meal options from you now. I am having minor surgery in a week and a half and I know having stuff made in advance will be a real help. Soup is always a comforting sort of meal and you have inspired me to do more than stock the freezer with couple of days worth of grocery frozen dinners. Even DH can manage to heat up frozen soup and a few crusty rolls.

  4. This soup sounds really delicious , but I worry about the half cup of butter and the two cans of coconut milk.
    For those of us who need to watch fat, that is a lot for a little bit more than one liter of soup. I would probably leave the butter out and steam the carrots, because with all that delicious coconut milk I think the soup will be plenty creamy. I also would add some ginger, because carrots, coconut and cilantro make a terrific base for it, plus, it gives a bit more of gut warming heat on a cold winter’s night.

  5. This looks really yummy. I have never had one like this. I’m doing some freezer meals for a friend’s baby in June. She would love this. You totally called it on the immersion blender. It’s one of my top kitchen tools. I also love it for jam making!

  6. I made this for dinner last night: yum! I think a dollop of mint chutney would be fab with this soup. Make some fresh buttered naan and you would have a lovely light lunch.

  7. Thanks for the great recipe, Nick. We’re getting ready for our baby in +/-3 weeks so we ate half and froze half. I used half the butter, but that was my only modification. We loved it. Timely series. Congratulations on your little Theo, he’s adorable!

  8. This was a great recipe! Simple, but oh so tasty. I’ve been looking forward to it in my lunch all week! Thanks for the post.

  9. Hi Nick – Just wanted to say I’ve made this soup twice now and it’s become my favorite blended soup. Good quality curry powder makes a big difference. This last time I only had one can of coconut milk on hand so I used a bit more stock. It still tasted great. Love your recipes!

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