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February 15, 2011

Curried carrot coconut soup recipe

Curried carrot coconut soup

Ellen, who runs our local yoga center, radiates good health in body and spirit, and this curried carrot coconut soup, Ellen's contribution to our Soup Swap, has magical powers, too. I know that, because I'm really not fond of cooked carrots, yet I absolutely love this soup. It comes together in less than thirty minutes -- if you use organic or garden-fresh carrots, you don't even need to peel them -- and can be made ahead and frozen. Buy good quality curry powder, or mix your own. I keep both hot and sweet curry powder (from Penzeys or The Spice House) on my spice rack. When I made Ellen's soup (vegan, gluten-free and budget-friendly), I used the hot, because, well, it's me.

Curried carrot coconut soup

Serves 4-6.


14-oz can coconut milk
2 cups vegetable stock
1 lb carrots, roughly chopped
1 Tbsp curry powder (sweet or hot)
1 clove garlic, minced
Kosher salt, to taste (start with 1/2 tsp)
Fresh black pepper, to taste (start with 1/4 tsp)


Place everything in a Dutch oven or heavy stock pot. Bring to the boil, then reduce heat and simmer 10-15 minutes, until the carrots are tender.

Puree with an immersion blender, or in a stand blender in batches, until smooth. Taste and adjust with salt and pepper, as needed.

Ladle soup into bowls and garnish with a sprinkle or parsley or cilantro and/or sesame seeds.

Print recipe only.


Posted by: Amy O | February 14, 2011 at 03:36 PM

I can't wait to try this. I have a bunch of organic carrots in the fridge and was wondering what to do with them. Well, now I know! Thanks!

Posted by: kannoli and kraut | February 14, 2011 at 05:01 PM

We all know the good old "carrot and ginger" soup but this one seems to kick it up a notch.
Can't wait to try it...

Posted by: Lydia | February 16, 2011 at 07:00 AM

PunkRizz, that's exactly why I made this soup, because I had a bunch of leftover carrots in the fridge and a bit of leftover coconut milk from a curry I'd made the night before.

Kannoli, the coconut milk gives this soup a beautiful smoothness, and I liked it with the hot curry powder for just a bit of kick, too.

Posted by: Ellen | February 16, 2011 at 07:25 AM

Good Morning...
Love the black sesame seeds! Glad you is YUMMY!

Posted by: Andrea Meyers | March 1, 2012 at 01:15 PM

Oh that looks so good and simple, exactly what I like.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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