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Curried Carrot & Coconut Soup

Curried Carrot & Coconut Soup

This soup!!! Oh you guys, this 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. I had the leftovers for lunch today and it was even tastier today. I will be making this soup again – soon!

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 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 add salt if needed. Serve with lime wedges and cilantro. Enjoy!

Curried Carrot & Coconut Soup

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 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 add salt if needed.
  • Serve with lime wedges and cilantro. Enjoy!
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12 Comments

    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