Spiced Coconut Carrot and Mushroom Soup – Vegan Friendly

This winter started early and has been really cold. To make matters worse, it’s been raining for the last 3 weeks. All I want right now is a bit of sunshine and warm homey food.

Yes, it is definitely soup season.

I assume that you already have a few soup recipes in your pocket, but I would like to recommend adding this one into your repertoire too – Spiced Coconut Carrot & Mushroom Soup.

Vegan Spiced Coconut Carrot Mushroom Soup
Vegan Spiced Coconut Carrot & Mushroom Soup by alittlebitofsoy

This creamy soup is lightly spiced, so that the flavour of veggies still stands out. For spices, I use Turmeric powder for its vibrant colour and coriander powder for the slight tanginess. All in all, it is just for some excitement. I also add a bit of dried thyme as I like the combination of mushroom and thyme.

If you would like to make this soup a lighter orange colour, I would recommend white cup or white button mushroom. Otherwise, flat or brown mushroom is equally great to use.

There are no tricks on the method. Chuck all in a pot, cook, puree and add spices. Easy! To serve, just top with some exciting herbs (I recommend fresh coriander leaves or garlic chives) and chilli (pickled one if you have, otherwise fresh chilli is good).

Oh!! This soup is vegan friendly as well. It is good for everyone!

Yes, it might be just another creamy veggie soup. However, it is really yummy and I guarantee you go “Wow”.

Keep yourself warm with this hearty soup…

Ingredients (serving for 5-6 people):

  • 700g Carrot – roughly chopped
  • 400g Mushrooms (Cup, Button, Flat or Brown) – roughly chopped
  • 1 Onion – sliced
  • 1 clove of Garlic – peeled
  • 700ml of Vegetable Stock
  • 1 Bay Leaf
  • 270ml Coconut Milk
  • 1/4 Teaspoon of Dried Thyme
  • 1 1/2 Teaspoons of Turmeric Powder
  • 1 Teaspoon of Coriander Powder
  • Sea Salt to season
  • <Optional> Toppings – Fresh Coriander Leaves or Fresh Garlic Chives (chopped)
  • <Optional> Toppings – Fresh or Pickled Red Chili (chopped)


  • In a large pot, place chopped carrot, mushrooms, onion, garlic. vegetable stock and bay leaf. Heat it over a medium heat and bring it to a boil. Reduce the heat to low. Simmer it for 30 minutes or until the carrot becomes soft and is breakable with a fork.
  • Remove it from the heat. Take the bay leaf out. Puree the soup with a stick blender until smooth.
  • Reheat it over a low heat. Add coconut milk, turmeric powder and coriander powder. Stir well. If the soup is too thick, add another 300ml of water or more until it reaches to your desired consistency. Taste and season it with sea salt if necessary.
  • Serve while warm with some fresh coriander leaves (or garlic chives) and red chili

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