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I’m popping in to share a easy carrot soup that I’ve made a minimum of thrice this season. It’s silky clean (with assist from a strong blender and a can of coconut milk). And, when you get all the pieces chopped, it comes collectively pretty fast.

One notice about consistency, as I’ve heard from a couple of folks about how they’re by no means certain the best way to get a very good thickness. You’ll discover I don’t add the broth in with the cooking carrots- I wait. I nearly at all times do that with soups as a result of I need full management over consistency. Begin on the thick facet and puree, including a little bit of broth at a time. The soup ought to coat a spoon properly however not be overly thick.

Additionally, when it comes to curry powder, I used a generic mix for this recipe however the soup can be completely pleasant with a selected mix. You can additionally use a crimson curry paste as an alternative of the powder however I wouldn’t exit of my means to purchase a jar simply to make this soup.

close-up photo of a silver spoon in a bowl of orange carrot soup.


Close-up photo of orange carrot soup topped with cilantro and green pepitas.

Coconut Curry Carrot Soup




2 tablespoons olive oil

1 massive onion, minced

1 crimson bell pepper, minced

1 thumb ginger, peeled and minced

2 cloves garlic, peeled and minced

2 kilos carrots, peeled and chopped (see notice)

1 15ouncescan, full-fat coconut milk

1 tablespoon Curry Powder

1 teaspoon floor cumin

½ teaspoon salt

1 to 2 cups broth, for thinning


½ cup cilantro

Zest from ½ Lemon

Pinch of Salt

¼ cup toasted pepitas

Olive oil, optionally available


  • Warmth a big pot over medium warmth. Add the onion and peppers; let cook dinner till comfortable, 5 or so minutes. Stir within the ginger and garlic, cooking for a pair extra minutes. Subsequent, add within the carrots and cook dinner for a couple of minutes, simply to start out the cooking course of. 
  • Lastly, add within the curry powder, cumin, and salt. Stir to coat all the pieces then add in coconut milk. Deliver to a boil, scale back to a simmer, and cook dinner till the carrots are tender, 10 to 15 minutes.
  • As soon as the carrots are tender, fastidiously switch to a high-powered blender. Begin to puree and have broth readily available. Add ¼ to ½ cup of broth as wanted to skinny the soup down. You need it to be silky and have a texture that sticks to the again of the spoon however isn’t baby-food consistency. 
  • As soon as pureed, return the soup to the pot and warmth once more earlier than serving. Mince the cilantro with lemon zest and salt to kind a sort-of gremolata and use to prime the soup together with the pepitas and olive oil.



  • when it comes to carrots, I don’t at all times peel. The skins are skinny sufficient on carrots that I discover no level more often than not. Nevertheless, I believed it would freak folks out, so I’ve you peel them for this recipe. Use your individual judgement and luxury degree. If you happen to don’t peel, simply scrub properly.

Photo of carrot soup on a blue background with small bowls of pepitas and cilantro around the bow.