Curried Carrot Soup with Coconut Milk

Name: Curried Carrot Soup with Coconut Milk
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 3 cloves garlic (minced); 3 tablespoons fresh ginger (minced); 1 small green or red Thai chili (minced, seeds and membrane removed, substitute with ½ a large jalapeno, or a ¼ tsp of cayenne.); 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 1 stalk celery (, diced); 1 pound carrots (peeled and diced); 4 cups vegetable broth (or chicken broth); ¾ cup canned coconut milk (plus more to garnish); ½ teaspoon salt; Fresh cilantro (chopped for garnish)

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Warm, fragrant, and lusciously creamy, this Curried Soup with Coconut Milk is pure comfort in a bowl. The rich, velvety coconut milk and sweet carrots balance the aromatic spices and heat, creating a perfectly spiced and savory dish. Whether you're looking for a cozy meal on a chilly evening or a flavorful twist on a classic, this soup is sure to satisfy.

A bowl of carrot soup with coconut milk on the table next to a dark napkin and sprinkled with cilantro.

Perfect for any season, this soup offers a satisfying experience that's sure to become a favorite in your soup lineup! It's a great spring soup recipe that's on the lighter side but full of warming flavors for cooler weather. If you love creamy soups, you've got to try this northern bean soup or creamy potato soup next.

Why This Recipe Rocks!

Makes for Great Leftovers! This recipe stores well and the flavors seem to get even better a few days later and it freezes perfectly!
Wholesome and Nutritious: A simple and healthy soup that's packed with so much flavor you'll forget it's good for you!
Perfect Year Round Soup: Enjoy this curry carrot soup any time of year. It's a light veggie soup that's great in the spring and summer while the warming spices make it perfect to warm up when the temperature drops.

Curried Carrot Soup Ingredients + Substitutions

Ingredients to make curried carrot soup on the table before preparing.

Veggies and Aromatics: You will need a yellow onion, celery, and fresh garlic. These layer in extra flavor and also bulk up the soup.
Fresh Ginger: This tubular aromatic brings a peppery and spicy flavor to the soup. Do not try to use dried ginger powder, you will not get the same results.
Thai Chili: You can use a small green or red Thai chili. I like to remove most of the seeds and membrane in the chili before dicing it up so it brings a milder flavor to the soup. You can leave some of the seeds in if you want a bit more heat. If you cannot find the Thai or bird’s eye chilis, use ½ a large jalapeno, or replace it with a ¼ teaspoon of cayenne for a bit of heat.
Spices: Ground coriander, turmeric, and garam masala are the warming spices that give this ginger carrot soup its amazing flavor. Feel free to stir in more garam masala just before serving. Sometimes it's flavor softens when cooked for an extended time.
Fresh Carrots: Late spring and fall are the best time of year for locally grown carrots at the farmer's market, but available year round so you can enjoy it any time you fancy!
Broth: I usually reach for homemade vegetable broth to keep this soup all veggie but chicken broth works equally well. Avoid using bouillon as a shortcut as it's often overly salty.
Coconut Milk: This soup is best with full fat canned coconut milk. It naturally has a richer texture along with a bit of sweetness that adds something special to the soup. You shouldn't replace it with another non-dairy milk or regular milk as you will not get the same flavor and texture.
Garnish: Chopped cilantro is an easy garnish but you can also add lime wedges for squeezing, a drizzle of coconut milk, and some red chiil flakes.

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Curried Carrot Soup

Gather all your ingredients together and check to make sure your spices are fresh! Be sure to use the instructions listed in the ingredient list and prep all the fresh vegetables before you start cooking.

Onions and garlic added to a pot to make carrot soup.

Step 1: Cook the onions and garlic. Drizzle the oil into your heated Dutch oven and then cook the onion and garlic over medium heat, stirring regularly until slightly softened and start to brown.

Spices are added to the pot to make carrot ginger soup.

Step 2: Add the spices. Add the minced chili, ginger, turmeric, coriander, and garam masala to the pot and cook for one minute. This releases the flavors and fragrance of your spices.

Vegetables and broth added to the pot to cook.

Step 3: Add the vegetables and broth. Add the celery, carrots, and broth. Stir to loosen anything stuck on the bottom of the pot.

Curried carrot soup after cooking in a pot.

Step 4: Cook. Cook the soup for 30-50 minutes or until carrot and celery are very soft.

Coconut milk added to blended carrot soup.

Step 5: Blend. Remove the soup from the heat and carefully use an immersion blender to blend the soup in the pot until it's very smooth. You can also use a standard blender, but be sure to allow the soup to cool before blending it in small batches and then returning it to pot.

Carrot soup in the pot after blending and adding coconut milk.

Step 6: Finish and serve. Return the pot to low heat and stir in the coconut milk. Taste and add salt as needed and adjust any of the spices in the soup. Serve the soup garnished with chopped cilantro, a drizzle of more coconut milk, and a squeeze of lime for extra acidity.

Lyn's Soup-er Tips for Success

Speed Things Up: The cooking time on this soup is completely dictated by the size of the vegetables. I tend to chop them a bit smaller so the soup is ready more quickly! When I really need to speed them up, I like to use a food processor to chop them even finer.
Serving Ideas: Pair your curry carrot soup with pumpkin cornbread muffins for a fall-inspired meal, these crusty dinner rolls for any time of year, and this prosciutto sandwich when you're craving something a bit heartier.
Less Spicy Soup: If you like a little less heat, you can use less of the Thai chili or even leave it out.
Salting the Soup: I highly recommend tasting the soup before you add salt. Store-bought broth can bring a lot of salt so how much you need will depend a lot on that. If you are using homemade broth without any salt, add a teaspoon of salt with the rest of the spices so that it has time to cook into the broth.
Taste at the End: Give the soup a taste once it's ready. I like to adjust the spices at the end, often adding a bit more garam masala right before serving.

A bowl of curry carrot soup with coconut milk on the table in front of a pot of more.

Storage Tips

Leftovers: Store in the refrigerator for up to four days or in the freezer for up to two months. Use 2-cup Souper Cubes or 1-cup Souper Cubes for freezing the soup in single servings for easy reheating.
Reheat: For best results, thaw the soup in the refrigerator overnight. Reheat single servings in the microwave in 60-second intervals until heated through. You can also heat it up in a pot on the stove over medium heat.

Recipe FAQs

Can you make this curry carrot soup in a slow cooker?

Sure! Saute the veggies in a pan on the stove as directed in the recipe and then add the spices to cook for one minute longer. Transfer to your slow cooker, add the remaining vegetables, broth, and bay leaf to the slow cooker. Cook on low for 3-4 hours or on high for 2-3 hours. When the veggies are tender, blend the soup, add the coconut milk and salt. Cook to warm up and serve.

Can I use my Instant Pot to make carrot soup?

Yes, you can! Use the saute setting of your Instant Pot to cook the vegetables as directed and then the spices. Add the remaining vegetables, broth, and bay leaf and cook under pressure for 7 minutes. Allow the pressure to release naturally or you can do quick release. Blend the soup and then add the coconut milk and salt. Use the saute setting to bring the soup to temperature and serve.

Carrot soup in a bowl drizzled with coconut milk and garnished with cilantro.

More Vegetable Forward Soup Recipes

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