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Coconut Curry Carrot Soup
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Coconut Curry Carrot Soup

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
40 mins
Servings: 4 decent-sized servings
Course: Soup

Ingredients

Soup
  • 2 tablespoons olive oil
  • 1 onion minced, large
  • 1 red bell pepper minced
  • 1 ginger peeled and minced, thumb-sized piece
  • 2 cloves garlic peeled and minced
  • 2 pounds carrot peeled and chopped (see note
  • 1 15 oz can full-fat coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon cumin ground
  • ½ teaspoon salt
  • 1 to 2 cups broth for thinning
Toppings
  • ½ cup cilantro
  • lemon zest from ½ lemon
  • Pinch salt
  • ¼ cup Pepitas toasted
  • olive oil optional

Instructions

    Cup of Yum
  1. Heat a large pot over medium heat. Add the onion and peppers; let cook until soft, 5 or so minutes. Stir in the ginger and garlic, cooking for a couple more minutes. Next, add in the carrots and cook for a few minutes, just to start the cooking process. 
  2. Finally, add in the curry powder, cumin, and salt. Stir to coat everything then add in coconut milk. Bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes.
  3. Once the carrots are tender, carefully transfer to a high-powered blender. Start to puree and have broth on hand. Add ¼ to ½ cup of broth as needed to thin the soup down. You want it to be silky and have a texture that sticks to the back of the spoon but isn’t baby-food consistency. 
  4. Once pureed, return the soup to the pot and heat again before serving. Mince the cilantro with lemon zest and salt to form a sort-of gremolata and use to top the soup along with the pepitas and olive oil.

Notes

  • in terms of carrots, I don't always peel. The skins are thin enough on carrots that I find no point most of the time. However, I thought it might freak people out, so I have you peel them for this recipe. Use your own judgement and comfort level. If you don't peel, just scrub well.