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Curried Carrot & Coconut Soup
5 from 12 votes

Curried Carrot & Coconut Soup

This Curried Carrot & Coconut Soup blends sautéed carrots, onion, and fresh ginger with warming spices like cumin, turmeric, coriander, and cayenne. Simmered in chicken broth and pureed smooth, the soup is finished with rich coconut milk and fresh lime juice for a creamy, bright, and mildly spiced experience.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 2
Course: Soup
Cuisine: Asian

Ingredients

  • 3 tbsp butter
  • ½ onion diced, sweet yellow
  • ¾ lb carrot about 5 large, peeled and cut into coins
  • 1 tsp ginger peeled and grated, fresh
  • ¼ tsp cumin ground
  • ¼ tsp Turmeric ground
  • ¼ tsp ground coriander
  • Pinch cayenne pepper
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • 2 cups chicken broth
  • 1 cup coconut milk unsweetened
  • lime juice from half plus more wedges for serving
  • cilantro chopped, fresh

Instructions

    Cup of Yum
  1. 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.
  2. Cook, stirring often, for 10 minutes.
  3. Add the stock, making sure there is enough to cover the vegetables.
  4. 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.
  5. Blend the mixture with an immersion blender very well.
  6. 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.
  7. Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!