Curried Coconut Carrot Soup
Yields: 5-6 servings
A spicy, creamy soup that gets its delicious flavor from a blend of carrots, curry, and coconut milk.
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ tablespoon minced fresh ginger
  • 1 stalk celery, chopped
  • 700 g/1.5 pounds carrots, peeled and chopped
  • 2-3 tablespoons yellow curry paste (or 2-3 teaspoons ground yellow curry powder)
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed chili flakes
  • 4 cups vegetable (or chicken) stock
  • 1 can (14 oz/400 ml) coconut milk
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground pepper, to taste
  1. Heat olive oil in a large pot over medium-high heat. Add onion, garlic, ginger, celery, and carrots and sauté for 10 minutes or until vegetables begin to soften.
  2. Add curry, cumin, chili flakes, and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 30 minutes, until carrots are tender. Add coconut milk, cilantro, salt, and pepper and heat through.
  3. Using a hand blender, puree the soup in the pot until smooth.
  4. Reheat soup before serving. Ladle into bowls and serve hot.
Recipe by Pretty. Simple. Sweet. at