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10.10.19
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Jump to Recipe Print Recipe I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick. One note about consistency, as I’ve heard from a few people about how they are never sure how to get a good thickness. You’ll notice I don’t add the broth in with the cooking carrots- I wait. I almost always do this with soups because I want full control over consistency. Start on the thick side and puree, adding a bit of broth at a time. The soup should coat a spoon nicely but not be overly thick. Also, in terms of curry powder, I used a generic blend for this recipe but the soup would be absolutely delightful with a specific blend. You could also use a red curry paste instead of the powder but I wouldn’t go out of my way to buy a jar just to make this soup. Print Pin Rate 4 decent-sized servings Prep Time: 15 minutes minutes Cook Time: 40 minutes minutes Heat a large pot over medium heat. Add the onion and peppers; let cook until soft, 5 or so minutes. Stir in the ginger and garlic, cooking for a couple more minutes. Next, add in the carrots and cook for a few minutes, just to start the cooking process. Finally, add in the curry powder, cumin, and salt. Stir to coat everything then add in coconut milk. Bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes. Once the carrots are tender, carefully transfer to a high-powered blender. Start to puree and have broth on hand. Add ¼ to ½ cup of broth as needed to thin the soup down. You want it to be silky and have a texture that sticks to the back of the spoon but isn’t baby-food consistency. Once pureed, return the soup to the pot and heat again before serving. Mince the cilantro with lemon zest and salt to form a sort-of gremolata and use to top the soup along with the pepitas and olive oil. Prep Time: 15 minutes minutes Cook Time :40 minutes minutes
Coconut Curry Carrot Soup
Soup
Toppings
Notes
Notes
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9 comments on “Coconut Curry Carrot Soup”
One of my favorite soups. When I tried it for the first time, it tasted so good that I decided to make it again and again. Someone had to stop me (my husband, actually). Seriously. It is absolutely delicious. So smooth and creamy. Besides, it tastes perfect even on day 2 and day 3.
My boys prefer to pour a little soup into a mug and microwave it to have a light meal. BTW, the last time I served it decorated with a thin slice of lime. Turned out great.
Thank you for sharing it with us!Reply
Love it and so easy to make
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See Alsoshakshuka o's — molly yehReally yummy! I made it in the instant pot. I sauted the onion, garlic, and ginger (did not have a red bell pepper) then put in the remaining ingredients and cooked on high pressure for 10 min.
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Just made this. So delicious. As I was putting it away I got suckered in for another small bowl. Can’t wait to have my husband try it.
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What size do you chop hour carrots? I'm making this right now and my carrots are still pretty hard after 15 minutes...I wonder if part of the issue is one can of coconut milk only covers the carrots about halfway. Wondering if there is a step missing to add some water or broth during the cooking process so they soften up? I'm going to add a cup of broth and switch to boil to see if that speeds things up!
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This soup is amazing! On regular rotation in my house for the last 3 months!
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Delicious!!
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I made this today and it turned out SO nice. I was able to get it very smooth with my immersion blender which was super easy. And I didn't have enough carrots so I did half carrots, half kabocha squash and it worked great! I also used Thai red curry paste instead of powder, like you said, and it gave it a nice tang and overall it is just delicious. I'll be having this for lunch the rest of the week. Thanks for a great recipe!
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Awesome recipe ! I added shredded mozza on top and it melted on the soup. So good ! Thanks !
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Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.
Virtual hugs, Erin (aka: e.l.l.a.)
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