Coconut Curry Carrot Soup

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Comforting Coconut Curry Carrot Soup

It was so chilly in April that I made soup at least three nights each week. I often revert to my favorite meat/barley or cauliflower soup but this week I tried something new.  I shared my pot of carrot soup with my son and his family, and they liked it enough to ask for the recipe.  

This  is easy, tasty, and so doable.  Best of all, because it is pureed at the end with an immersion blender, there is no need to chop anything very small.  Lazy crazy me.  By the way, immersion blenders save so much work and are not a huge investment.  I use mine at least twice a week if not more!

One caveat: if you are not a ginger lover (here’s looking at you, husband), use half or less of the fresh ginger in the recipe.  Me?  I love ginger and the kick it gives this dish.

This soup can be refrigerated for up to three days, or frozen for up to three months. You may need to thin it with water when reheating.

Coconut Curry Carrot Soup

Serves 6



  • 1 tablespoon olive oil
  • 1 medium onion, roughly diced
  • 2 cloves garlic, minced by hand
  • 2 teaspoons peeled, finely grated, fresh ginger root
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • Pinch ground cayenne pepper
  • 1 1/2 pounds carrots – scrubbed well,peeled if not organic and  cut into 1/4-inch thick coins
  • 4 cups chicken broth (Better than Bouillon is my friend here)
  • 1 cup low-fat coconut milk
  • 2 teaspoons honey

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.

Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.

Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, be sure to allow the soup to cool first.). Serve warm. 

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