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Curried Carrot & Coconut Soup

Curried Carrot & Coconut Soup

This curried carrot & coconut soup recipe is so easy and delicious! I have never had or made carrot soup before, but when I saw this Mark Bittman recipe, I had to try it. This carrot soup was fun to make, smelled amazing while it simmered, and tasted even better. The fresh lime juice and chopped cilantro made this carrot soup shine, and we all loved this easy curried carrot and coconut soup recipe and thought it paired nicely with a harvest salad.

Curried Carrot & Coconut Soup

Ingredients:

  • 3 tbsp butter
  • ½ yellow onion, diced
  • ¾ lb carrots, about 5 large, peeled and cut into coins
  • 1 tsp fresh ginger, peeled and grated
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • Pinch of cayenne pepper
  • Sea salt and freshly cracked pepper, to taste
  • 2 cups chicken broth
  • 1 cup unsweetened coconut milk
  • Juice from 1/2 lime + more wedges, for serving
  • Fresh cilantro, chopped

Curried Carrot & Coconut Soup

How to Make Curried Carrot & Coconut Soup

Heat the butter in a Dutch oven over medium heat. Add the onion, carrots, fresh ginger, cumin, turmeric, coriander, cayenne, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 10 minutes. Add the stock, making sure there is enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce heat cover with a lid and simmer on low for 30 minutes, or until carrots are very tender.

Blend the mixture with an immersion blender very well. Add the coconut milk and the juice from half a lime, then puree with the immersion blender until silky and creamy. Side note: Add more broth or coconut milk if it’s too thick.

Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!

Curried Carrot & Coconut Soup

Curried Carrot & Coconut Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Asian
Servings: 2
Author: Pam - For the Love of Cooking / Original by Mark Bittman

Ingredients

  • 3 tbsp butter
  • ½ sweet yellow onion diced
  • ¾ lb carrots about 5 large, peeled and cut into coins
  • 1 tsp fresh ginger peeled and grated
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • Pinch of cayenne pepper
  • Sea salt and freshly cracked pepper to taste
  • 2 cups chicken broth
  • 1 cup unsweetened coconut milk
  • Juice from 1/2 lime + more wedges for serving
  • Fresh cilantro chopped

Instructions

  • Heat the butter in a Dutch oven over medium heat. Add the onion, carrots, fresh ginger, cumin, turmeric, coriander, cayenne, sea salt, and freshly cracked pepper, to taste.
  • Cook, stirring often, for 10 minutes.
  • Add the stock, making sure there is enough to cover the vegetables.
  • Bring the pot to a boil over high heat. Reduce heat cover with a lid and simmer on low for 30 minutes, or until carrots are very tender.
  • Blend the mixture with an immersion blender very well.
  • Add the coconut milk and the juice from half a lime, then puree with the immersion blender until silky and creamy. Side note: Add more broth or coconut milk if it's too thick.
  • Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!
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Recipe Rating




16 Comments

    1. 5 stars
      We use butternut or even pumpkin puree as well. They combine well with the carrots or use each by themselves.

    1. Cathie,

      Thanks for letting me know. I have corrected the recipe. I add the lime juice with the coconut milk before blending at the end of the recipe.

      Pam

  1. 5 stars
    I made this. It’s fantastic! I substituted black pepper for cayenne. I didn’t have limes around; will definitely make this again. I used a real blender, due to lack of that spendy immersion blender. Thank you, Pam and also Mark Bittman.