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curry, carrot and coconut milk soup

Curried Coconut Carrot Soup

A spicy, creamy soup that gets its delicious flavor from a blend of carrots, curry, and coconut milk.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
YIELD 5 -6 servings

Ingredients

  • 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 (945 ml) vegetable (or chicken) stock
  • 1 can (14 oz./400 ml) coconut milk
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground pepper , to taste

Instructions

  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.