A bowl of vibrant orange Carrot Coconut Curry Soup, garnished with coconut cream and fresh cilantro. — This soup freezes incredibly well. I used to freeze individual portions when I was a flight attendant and used them as an ice pack in my lunch kit.

A close up of a bowl of Carrot Coconut Curry Soup. — You can use either full fat coconut milk or coconut cream for this recipe. Use olive oil instead of ghee to make it vegan.

Carrot and Coconut Curry Soup

Sacha Hirschfeld

Warm spices and bright, fresh flavors make this vegetarian soup shine! I like to make a big batch of this soup and freeze for easy dinners on chilly fall/winter nights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Soups

Cuisine American

Servings 8

Calories 233 kcal

Equipment

1 large Dutch oven
1 immersion blender or blender
1 wooden spoon
1 grater
1 vegetable peeler
1 soup ladle

Ingredients

2 tbsp Ghee may sub olive oil
2 tbsp extra-virgin olive oil
1 yellow onion peeled and roughly chopped
1 ½ lb carrots peeled and sliced into coins
4 garlic cloves peeled and minced
1 tbsp fresh ginger grated and packed
1 tsp ground coriander rounded
1 tsp ground cumin rounded
½ tsp cayenne pepper or 2 sliced Thai chilies chilies
2 tsp garam masala
kosher salt
6 cups vegetable or chicken stock
13.5 oz can full fat coconut milk or coconut cream
1 lime juiced
fresh cilantro for garnish; optional
fresh chives for garnish, optional
Aleppo pepper a dusting for garnish; optional

Instructions

Heat the ghee and extra-virgin olive oil in a large Dutch oven over medium heat. Add the onions, followed by a good sprinkling of kosher salt; stir to coat in the butter. Continue "sweating" the onions while stirring frequently, about 3-5 minutes. Turn the heat down if you notice the ends crisping up or changing color; you don't want the onions to brown whatsoever.
Add the garlic, ginger, Thai chilies and dried spices; stir until fragrant, about 30 seconds. Add the carrots; stir to combine with onions and spices. Continue cooking while stirring occasionally, until softened, about 10 minutes.
Add the stock, increase heat to high, and bring to a boil. Reduce heat and cook until carrots are tender, about 10-15 minutes.
Remove from heat. Purée the soup using either an immersion blender or a normal blender (please allow a few minutes of cooling time). I prefer using my blender for this one because it gets oh-so silky. I tend to use my immersion blender when I’m looking to partially purée (like in my split pea soup).
Return the puréed soup to the Dutch oven, turn heat to low, and stir in the coconut milk (reserving a few spoonfuls for garnish). If necessary, add water to thin out the soup. Add lime juice and stir to combine. Season to taste with kosher salt and freshly ground pepper.
Serve hot. Garnish with cilantro, chives, coconut milk, sliced Thai chili, and a dusting of Aleppo Pepper (optional). A few other garnish ideas include: Toasted coconut flakes, pomegranate seeds, and homemade croutons.