This curried coconut carrot soup is the perfect way to cozy up on a cold winter night! The blend of carrots, curry, and coconut milk creates a delicious and unique flavor that is sure to satisfy. This spicy and creamy soup is simple to make and is sure to wow your friends and family.

How to make the perfect curried carrot soup

Add a splash of cream or coconut milk for a creamy finish. This will give the soup a nice and creamy texture.
To add a bit of crunch to the soup, top it with some toasted almonds or cashews.
Serve with a dollop of yogurt and some fresh herbs for a delicious finish.
Enjoy your perfect curried carrot soup!

Carrots are an excellent source of beta carotene, an antioxidant that your body can convert into vitamin A. Vitamin A helps to maintain healthy skin, eyesight, and a strong immune system. Carrots also contain other antioxidants, such as Vitamin C, which helps to protect your cells from damage. Carrots are also a good source of fiber, potassium, and calcium.

Cozy Curry Coconut Carrot Soup

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Recipe by Dish Lingo Course: LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

This curried coconut carrot soup is the perfect way to cozy up on a cold winter night! The blend of carrots, curry, and coconut milk creates a delicious and unique flavor that is sure to satisfy.

Ingredients

• 1.5 pounds 1.5 carrots, peeled and chopped

• 1 1 onion, chopped

• 3 cloves 3 garlic, minced

• 2 teaspoons 2 minced fresh ginger (or less, to taste)

• 3 tablespoons 3 olive oil

• 2 2 stalks celery, chopped

• 3 tablespoons 3 yellow curry paste (or 3 teaspoons ground yellow curry powder)

• 4 cups 4 chicken stock

• 1 can 1 coconut milk

• 1/2 1/2 - 1 teaspoon ground cumin

• 1/4 1/4 - 1/2 teaspoon crushed chili flakes

• 1 tablespoon 1 chopped fresh cilantro

• Salt and freshly ground pepper, to taste

Directions

• To start, heat two tablespoons of olive oil in a large pot over medium-high heat.
• Add in one chopped onion, minced garlic, half a tablespoon of minced fresh ginger, one stalk of celery, and peeled and chopped carrots.
• Sauté these ingredients together for 10 minutes or until the vegetables have softened.
• Next, add in two to three tablespoons of yellow curry paste (or two to three teaspoons of ground yellow curry powder), half a teaspoon of ground cumin, a quarter of a teaspoon of crushed chili flakes, and four cups of vegetable or chicken stock.
• Allow the soup to come to a boil over high heat.
• Reduce the heat to medium and simmer for 30 minutes or until the carrots have softened.
• Once the carrots have softened, add in a can of coconut milk, two tablespoons of chopped fresh cilantro, salt and pepper to taste.
• Mix together and then use a hand blender to puree the soup until it is smooth.
• Reheat the soup before serving and ladle it into bowls.

FAQ:
Q: How can I make this soup less spicy?
A: If you’re looking to make this soup less spicy, you can reduce the amount of curry paste or powder, cumin, chili flakes, and fresh cilantro used in the recipe. You could also opt for adding more coconut milk or stock to the soup to dilute some of the spiciness.

Q: Is this recipe vegan?
A: Chicken broth is optional – it can be substituted with vegetable broth. Otherwise, this recipe does not include any animal-based ingredients and can be enjoyed by vegans and vegetarians alike.

Q: How quickly can I make this soup?
A: You can make this soup in about 1 hour, including the time for prepping the ingredients and cooking the soup.