Curried Carrot & Coconut Soup
This soup!!! Oh you guys, this curried carrot & coconut soup is so delicious! I have never had or made a carrot soup before but when I saw this Mark Bittman recipe, I had to try it. I have been craving coconut curry lately so it just sounded perfect. This carrot soup was fun to make, smelled amazing while it simmered, and tasted even better. I used chicken broth but you can make it vegetarian by using vegetable broth. I loved the curry and coconut flavor and the silky creamy texture of the soup. The fresh lime juice and chopped cilantro made this carrot soup shine and I absolutely loved it and it paired well with a harvest salad. I had the leftovers for lunch today and it was even tastier today. I will be making this soup again – soon!
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 along with the juice from half a lime and puree with the immersion blender until silky and creamy. Side note: Add more stock or coconut milk if needed to reach your desired consistency.
Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!
Equipment
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 along with the juice from half a lime and puree with the immersion blender until silky and creamy. Side note: Add more stock or coconut milk if needed to reach your desired consistency.
- Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!
Right up our street, I make a lot of Thai Pumpkin soup and this sounds another one that will hit the right spot, thanks for sharing. Diane
I love the curry flavour here…had some curry coconut pumpkin soup before, so I know this is DELICIOUS!
Love curry! Love soup! Love carrots! Love coconut! So you know I’ll love this. 🙂 Really good, and perfect for the season. Thanks!
Looks delicious. So many great flavors that all go together so well.
Going to try this with butternut –
Carrot soup is one of my favorite kinds of soups to make! Love the spices in this!
Amazing soup! My family LOVED it. Thank you!
The juice of 1/2 line is listed in ingredients, but not in instructions; when is it added?
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
Can I freeze this soup for a couple of days?
Sadly, I’ve never tried freezing it. Please let me know how it turns out if you try it.
Pam
I put some serrano peppers in it. What an awesome kick. Thanks Pam.
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.
Linda,
I’m so happy you loved this soup. Thank you for taking the time to let me know.
-Pam