A bowl of vibrant orange carrot coconut curry soup, with an intricate spider web-like design of coconut cream, garnished with fresh cilantro, chives, and sliced Thai chili.
Soups, Vegetarian

Carrot and Coconut Curry Soup

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 8
Calories 233 kcal


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


  • 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


  • 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.
Keyword Autumn, Cold Weather Meal, Fall, Freezer friendly, Make Ahead Recipe, Vegan Adaptable, Vegetarian

One Comment

  1. Pingback: Cream of Mushroom Soup - Spicy Gelato Kitchen

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating