Curried Carrot Soup with Coconut Milk

A creamy carrot soup with coconut milk made with carrots cooked until tender with aromatics and warming spices. It's then blended and combined with coconut milk for maximum creaminess that also give the soup hints of sweetness that melds perfectly with the natural flavors of the carrots.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: Indian-Inspired

Keyword: carrot soup with coconut milk, curried carrot soup, curry carrot soup

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 147kcal

Author: Lyn Croyle

Equipment

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 teaspoon 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

Instructions

Start with prepping all fresh vegetables as directed in ingredient list.
1 medium yellow onion, 3 cloves garlic, 3 tablespoons fresh ginger, 1 small green or red Thai chili, 1 stalk celery, 1 pound carrots
Heat oil in a large heavy bottomed pot or Dutch oven on medium heat.
1 tablespoon olive oil
Add onion and garlic. Cook, stirring regularly for 7-10 minutes until just starting to caramelize and brown.
1 medium yellow onion, 3 cloves garlic
Add chili, ginger, turmeric, coriander, and garam masala and stir, cooking for 1 minute.
3 tablespoons fresh ginger, 1 small green or red Thai chili, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 2 teaspoons garam masala
Add the celery, carrots, and broth. Stir to loosen anything stuck on the bottom of the pot.
1 stalk celery, 1 pound carrots, 4 cups vegetable broth
Cook for 30-50 minutes until carrot and celery are very soft. Cook time may vary depending on how small the vegetables are diced.
Remove from heat. Use an immersion blender to blend in the pot until very smooth. You can also use a standard blender but be sure to allow the soup to cool before blending in batches and then returning it to pot.
Return pot to low heat and stir in coconut milk. Taste and add salt as needed.
¾ cup canned coconut milk, ½ teaspoon salt
Serve garnished with chopped cilantro, a drizzle of more coconut milk, and a squeeze of lime for extra acidity.
Fresh cilantro

Recipe Tips

Coconut Milk: Use full fat canned coconut milk for the best flavor and texture. I do not recommend using other types of milk as they are very different in flavor and texture.
Adjusting the Heat: You can leave the some of the seeds in the chilis or add some cayenne pepper if you want more heat. For less heat you can use less chili or leave it out.
Cooking time: The more finely the vegetables are chopped, the faster they will cook.

Nutrition