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Curried Coconut Carrot Soup

Curried Coconut Carrot Soup by SeasonWithSpice.com

On especially gloomy, rainy days, it may take more than just a flavorful, aromatic dish to lift your spirits.  You need something bright.  Something with a bold color. You need to look down and literally see a bowl of sunshine.  A golden soup that evokes all your senses – Curried Coconut Carrot Soup.

Curried Coconut Carrot Soup recipe by SeasonWithSpice.com

Concealed in the rich color of Curried Coconut Carrot Soup are enticing flavors your taste buds won’t soon forget.

The carrots are simmered with sweet yellow onions, a clove of garlic, and spiced up with hints of our well rounded sweet curry powder, ginger, and bay leaf.   With the bay leaf removed, the fragrant mix is pureed before fresh coconut milk is slowly stirred in to create a creamy, full-bodied soup.  Garnish with toasted coconut flakes and freshly ground pepper, and savor a velvety soup ready to warm your belly and brighten your day.

ingredients for carrot soup

how to make creamy carrot soup with coconut milk

Enjoy this hearty, spiced coconut carrot soup as a meal, with freshly baked bread or a bagel.

Curried Coconut Carrot Soup by SeasonWithSpice.com

buy sweet curry powder at season with spice shop online

Curried Coconut Carrot Soup recipe
Servings 3-4

1 tbsp olive oil
1 clove garlic - smashed
1 pound of carrots - peeled and sliced into 1/4-inch thick rounds
2 tsp of Season with Spice's Sweet Curry Powder or Sweet & Spicy Curry Powder, or to taste
1/2 inch piece of fresh ginger - peeled and smashed (or 1/2 tsp ground ginger)
1/2 yellow onion, coarsely chopped
1 bay leaf
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk
Salt to taste
Freshly cracked black pepper
Toasted unsweetened coconut flakes, for garnish (optional)

1. Add olive oil to saucepan and heat on medium fire. Add garlic, and sauté until fragrant.
2. Now add the carrots, onion, ginger, curry powder, bay leaf, and vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.
3. Allow the soup to cool for five minutes, and then remove the bay leaf. It’s too much soup to blend all at once, so pour half of the soup into a blender and blend until smooth. Then transfer the blended soup to a pot. Repeat with the other half.
4. Heat the blended soup over medium fire. When warmed, stir in coconut milk. Taste and add salt if necessary. Remove from heat when you reach desired temperature of soup.
5. Garnish with flakes of toasted coconut. Best served warm, but a cold version is fine too.
1. If you want to make the soup the night before, stop after Step 3, and store the blended soup in an airtight container overnight in the refrigerator. The following day, you can heat it up and add in the coconut milk shortly before serving.
2. For a meaty variation, add in some shredded chicken.
3. If you don’t have toasted coconut flakes, add chopped walnuts instead.
Curried Coconut Carrot Soup recipe by SeasonWithSpice.com


Maja Matus said...

What a wonderful combo of flavors! I adore carrot soup, I bet it's wonderful with coconut! I want to try it as soon as possible :) Love the photos, guys!

BiteMyCake said...

I love coconut milk in these veggie combinations. This is such a beautiful, healthy meal!

Victoria at Flavors of the Sun said...

What a lovely interpretation of carrot soup. I just bought some inspiring coconut at a local Saturday organic market---now I know what to do with it!

Season with Spice said...

Thanks Maja. Give coconut milk a try when you cook up carrot soup next. It's really outstanding.

Season with Spice said...

Hi Victoria - Thanks for your nice comment. Many ways to use up a coconut. Over here in Malaysian, coconut is such an indispensable ingredient for many dishes. I can't live without it. Hope you get to try this carrot soup with the organic coconut you bought.

Season with Spice said...

Thanks Tamara!

Eat good 4 life said...

Just made this soup changing the amount of coconut milk to 1 cup plus I using more carrots. It was one of the best soups I have ever had. I think I have to post this in my blog it was so good :-)

Season with Spice said...

It is really a tasty soup, isn't it?) One of my favorites too. Love to see it on your blog soon:)

Alicia said...

I had this kind of soup recently at a restaurant and fell in love. I just made your recipe for lunch today and it's fantastic. Thanks so much for the recipe!

Season with Spice said...

So happy you enjoyed it, Alicia. Thanks!

Cindy said...

Thank you for the recipe! Was looking for a non dairy recipe and this one is perfect! I used more vegetable broth and coconut milk too. I also used organic carrots. Topped with dried coconut and it was heaven. Great Thank you again :)

Season with Spice said...

Wonderful! Thank you for trying the soup out, Cindy.

SMH said...

Testimonial: This is the most delicious soup! A perfect blend of carrot, ginger, curry and coconut that warms you to the toes. Definitely makes the meal rotation list.

Season with Spice said...

Especially during the wintery days. Thank you, SMH.

Elizabeth Starr said...

Just made this soup -- DELISH! Going to make some crusty rolls and a salad and have a gourmet dinner for my family tonight. Thanks for the recipe!

Season with Spice said...

Thanks, Elizabeth. And your gourmet dinner sounds lovely!

SeasonWithSpice said...

This was amazingly delicious, however I am upset because the curry completely stained the plastic in my food processor & nothing will take it out. Soaked it in bleach for a long time, scrubbed at it, tried everything! I wish there was a warning about that attached to the recipe. Other than that, the soup is delicious & was a big hit!

SeasonWithSpice said...

This is EALLY good, thank you!

SeasonWithSpice said...

Step 2 lists adding cayenne pepper, but this is not in the ingredient list so no information about how much to add.

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