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I’m popping in to share a easy carrot soup that I’ve made not less than thrice this season. It’s silky easy (with assist from a strong blender and a can of coconut milk). And, when you get every little thing chopped, it comes collectively pretty fast.

One notice about consistency, as I’ve heard from a number of folks about how they’re by no means certain how you can get an excellent 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 aspect 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, by way of curry powder, I used a generic mix for this recipe however the soup can be completely pleasant with a particular mix. You may additionally use a pink curry paste as a substitute of the powder however I wouldn’t exit of my method 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 giant onion, minced

1 pink 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, elective


  • Warmth a big pot over medium warmth. Add the onion and peppers; let cook dinner till smooth, 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 every little thing then add in coconut milk. Carry to a boil, cut 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 high the soup together with the pepitas and olive oil.



  • by way of 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 assumed it’d freak folks out, so I’ve you peel them for this recipe. Use your personal judgement and luxury degree. Should you don’t peel, simply scrub effectively.

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