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Carrot coconut curry soup recipe

Carrot coconut curry soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup
  • Carrot potato soup

A smooth velvety carrot soup with potatoes, ginger, coconut and curry.

2 people made this

IngredientsServes: 10

  • 2 tablespoons olive oil
  • 2 onions, minced
  • 30g (about 4cm) fresh root ginger, peeled and grated
  • 1.5kg carrots, peeled and sliced
  • 800g potatoes, peeled and diced
  • 1L vegetable stock
  • 1 tablespoon mild curry
  • 1 (400ml) tin coconut milk
  • salt (optional)

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Heat oil in a large pot over medium temperature. Fry onion till translucent, about 5 minutes. Add ginger and fry briefly till fragrant, then add potatoes and carrots and fry for a couple of minutes while stirring.
  2. Add stock, bring to the boil, then reduce heat and cook for 20 to 25 minutes till the veg are soft.
  3. Remove from the hob and puree till smooth.
  4. Add coconut milk and curry and stir well. Reheat thoroughly but do not let it boil again. Taste for salt (veg stock might add enough salt already).

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Reviews & ratingsAverage global rating:(1)


Preparation

Ingredient info:

Step 1

Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

Instructions

Step 2

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Step 3

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency season with salt and pepper.

Step 4

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

Step 5

DO AHEAD: Soup can be made 3 days ahead. Let cool cover and chill.

How would you rate Carrot-Coconut Soup?

This is my favourite soup, ever. SO quick and easy to make. Healthy and completely satisfying. I've made this a million times already and will be making it a million times more!

delish! fam fav with grilled cheese sand witches

it's quite good, this coming from a person who doesn't love carrots and wanted to use them up. I added green curry paste at the coconut stage, substituted the chili sauce for sriracha mixed with honey

Delicious!! House smelled great too. Subbed chick stock for veg stock and it turned out great!

Absolutely delicious! Creamy, sweet, and savory with a perfect spicy kick at the end. I didn’t have Thai hot sauce so I substituted Tapatío sauce instead. I can’t wait to make this for a dinner party.

this was sensational!. i used vegetable broth instead of chicken stock.

On the plus side, this was very easy to make. However, it did not have a lot of flavor. I tried stirring in some red curry paste and that did not seem to help either. If I make it again, I will experiment with adding curry paste at the beginning, and maybe adding basil or other spices.

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My friend made this for me and after trying it I had to get the recipe it was so delicious. I made the soup last night and I was surprised at how easy it was, though it did take a bit of time while waiting for the carrots to soften. I loved it, creamy, with a good amount of spice, while being nice and carrot-y. This is going into the family dinner recipe rotation for sure.

I liked this and it was easy, but I found it just a bit bland, and decided add to the flavors. A lime's worth of juice, quite a bit of ginger, (as suggested by others) and a squirt or two of fish sauce took it from good to great.

I made as written except did not peel carrots (used organic and scrubbed well). Used Trader Joe's srirarcha as the chili sauce. I loved it! I feel like the flavors were so good considering how easy and how few ingredients there were! I first tried to use my immersion blender, but wanted it smoother so I did blend in my Vitamix and thinned with water after as suggested. I will definitely make again and double it as it was a small recipe!

This is delicious, easy to make and inexpensive! I think it would be good with the gingered shrimp (if you want a bit of protein) from a butternut squash soup recipe on epicurious which is also a great fall recipe.

Delicious. Surprisingly thick and creamy. Perfect for lunch on a chilly day. I agree with the suggestion of adding some minced ginger next time. I used my immersion blender which was quick and easy.

What an elegant and simple soup! I grated about 1" of fresh ginger into the carrot and onion sauce and went light on the hot sauce. Used light coconut milk, and squeezed a bit of lime juice on before serving. Beautiful first course.

I have made this just to keep in the fridge, dinner parties and holidays . always a winner and v easy to make vegan . I added a big lump of crabmeat at one party and was delish !

The person I shared this with doesn't like chili so we ate it as is, but otherwise this was just as others have said: easy and delicious, just the way it's written. I ended up adding a few extra carrots, to make it more nutritious, plus some extra stock to even out the thickness/cut some of the creaminess. If I'm just making this for myself I will probably use lighter coconut milk (as others have suggested), and possibly cut down on the butter. This would be perfect as first course for entertaining.

This was delicious! I added some plain full fat greek yogurt which we though rounded out the flavor and the texture as well. I'm going to try a squeeze of lime next time! Thanks

Just made a double batch of this soup for dinner and it was wonderful! I only had one onion so I added four cloves of garlic as a substitute for another onion (for a double batch). For the chili sauce I still used just two tablespoons of Sriracha -- almost too spicy for mine and my hubby's taste I would recommend adding chili sauce to taste as we did not need any as a garnish.

This is the best carrot soup I've ever tasted. I usually double the batch and freeze the extra. This is so delicious, I don't change a thing!

Ok. made this soup again, 2x in one week! This time for an art reception at my local library. soup shots. People loved it. This time I sauted the onions and carrots in coconut oil instead of butter or oil.

I love carrot soup and have made many variations. This was a wonderful spin. I had carrots needed to be cooked and some leftover coconut milk. I used Thai Kitchen red curry paste, substituted a little oil for butter and cooked it for 6 min. in my PC (pressure cooker). Have a yen for soup. take out that PC and you'll be eating in a flash!

This soup is AMAZING. Who knew carrot soup could be so good. I'm a big believer that food need not be complicated to be delicious and this recipe proves this, it tastes better than it should for how little effort it takes! I have made this several times. The first time the only change was that I used a Garlic Chili Paste because that was what I had. Delish. I am always looking for ways to make dishes healthier without compromising taste so the next time I tried light coconut milk and half the butter. It was still good but not nearly as moreish. The next attempt was a double batch using 2/3rds the butter and a can each of regulat and light coconut milk. it was great! Everyone who has tried it loves it and I have had several recipe requests. This one in going in the regular rotation.

I followed the recipe pretty closely except that I used more carrots because I had so darned many from my CSA box. This is a lovely carrot soup and my husband loved it. The coconut milk adds a velvety texture but the flavor stays in the background. I served it with a sprinkle of fresh chopped cilantro and a spritz of lime juice over the top to balance the sweet.

Very velvety but a bit too sweet. I added more chili sauce to make it spicier but it just made it sweeter. Then added more salt. I also added some leftover basmati rice which was a nice addition. It was reminiscent of the tomato/rice soup my mom served us as kids. We girls enjoyed it, but the men in the house were underwhelmed so I won't be making it again.

This was a decent little soup. We ate it along side a kale salad, and it was a good, healthy and colorful combination. I stuck to the recipe this time, but next time I may try adding a little sriracha. my husband and I both agreed that it needed a little more flavor. I will make it again.

I stuck to the recipe quite closely, although adjusting the chilli sauce by taste. The recipe was extremely easy and tasty. The coconut milk gave it a substance you don't always get with carrot soup. Heartily eaten by whole family.

This is an excellent soup. I added some ginger to the recipe and allowed it to simmer on low for awhile to bring out more flavor. I had several pounds of carrots from my weekly produce box and had no idea what to do with them. This was perfect nice enough for guests.

Excellent soup, company worthy. Used 1 tsp. Siriacaha chili-garlic paste as all I had on hand. Also added the tamarind and lime as suggested by another all good. This would work with squash and could be tweaked in many directions for more specific flavor, but as is, it's a great first course offering.

I really enjoyed this easy soup. I cut down on the chili sauce a little and it was great for me. I also added cubes of tofu I had baked and sauteed to give it more heft as a main course soup.

Delicious - though next time I'm trying the siracha, tamarind, lime juice concoction another reviewer suggested.

This Recipe is fabulous. I think you Gould make it a little healthier by cutting the butter in half and using light coconut without loosing much taste.

Made this for one course of our Thanksgiving dinner. I drizzled a sour cream-cream stream before sprinkling with the cilantro. I would add a little more chili sauce next time to up the flavor, but it was great with the specified amount, too.

Made this exactly as directed and it was delicious. It was also incredibly simple. The coconut and chili sauce give it a unique and fresh flavor.


Equipment

It is important to use a handheld blender when pureeing the soup. If you put hot liquid into a food processor, it can damage the motor. Blenders should not be used either because the pressure from the steam can build up and blow the lid off. Not a fun mess to clean up! If you don’t have a handheld blender, you can mash the carrots with a potato masher like this one. Or, if you’re working with very limited equipment, a fork will get the job done too! The soup won’t be as smooth but it will still taste good.


Carrot coconut curry soup recipe - Recipes

Creamy Thai Coconut Carrot Soup! This velvety, spicy soup is perfect for spring!

This post is part of my ongoing partnership with Pacific Foods. Thanks for support the brands that make DK possible.

To say this spicy carrot soup is good would be putting it mildly. It’s bursting with complex, layered flavors so delicious that you’ll want to make it over and over again. It’s also ridiculously easy throw everything in the pot, simmer, puree and voila! Dinner is served.

Carrots are the unsung hero of the produce drawer. I almost always have a giant bag of them lying around, ready to be thrown into salads, served with homemade hummus, or made into this creamy soup. For our Easter dinner this Spring, I made a carrot soup for our appetizer and it easily because the star of the meal. Refreshingly bright and silky smooth, BL’s been asking for carrot soup almost weekly after that meal. Of course, I’m more than happy to oblige. Not only does this soup make a yummy lunch or dinner, it’s also packed with nutrients. Most of us know that carrots are high in beta-carotene, a phytonutrient that’s helpful in boosting eye health, but they are also a very good source of biotin, vitamin K, potassium and vitamin C. Isn’t that the best part about eating nourishing foods? Good for you and tastes incredible exactly what I’m looking for when selecting my meals.

Most Thai soups rely on full-fat coconut milk for their richness, but I’m subbing in Pacific Food’s Coconut Non-Dairy Beverage instead. With roughly half the calories and fat of canned coconut milk, it’s a delicious alternative for those who are looking for a lighter option. I played around with different ratios of coconut milk to vegetable broth, but find that a 1:1 pairing works best. The creamy coconut milk cuts some of the spicy red curry heat, with an extra splash of richness from the organic vegetable broth. Friends, this soup works on so many levels, you’ve just gotta try it.

If you enjoy heat, don’t skimp on the crushed red pepper flakes. They add nice spice and balance to the sour lime juice and sweet maple syrup. Enjoy as is, paired with a simple green salad, or with a bowl of steamed brown rice. For a pretty presentation, drizzle on a bit of coconut milk and use the back of a spoon to swirl into the soup. Garnish with cilantro leaves and extra red pepper flakes!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


  • 2 tablespoons coconut oil
  • 8 cups chopped carrots, peeled sweet potatoes and/or peeled winter squash
  • 3 cups chopped onions, shallots and/or leeks
  • 3 cups chopped celery
  • 4 cloves garlic, chopped
  • ½ cup red curry paste
  • 2 (14 ounce) cans coconut milk
  • 6 cups water or unsalted chicken broth
  • 7 tablespoons lime juice
  • ¼ cup fish sauce

Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth) bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.

Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.

To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months.


Preparation

Step 1

Finely grind coriander seeds in spice mill or with mortar and pestle set aside.

Step 2

Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce, if using. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.

Step 3

Toss sliced carrot with lemon juice in a small bowl season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.


Recipe: Yummy Thai coconut curry soup

Thai coconut curry soup. The freshly squeezed lime juice, Thai basil and cilantro adds such brightness to this soup, cutting through the heat to give it. This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth. Heat the oil in a large pot over medium heat.

Rice Noodles meet veggies in a tasty sweet, sour, salty, and spicy broth with creamy coconut milk. This vegan recipe is comforting, hearty, gluten-free, and easy to prepare! A flavorful Thai soup with flavorful creamy coconut milk, curry, and fresh veggies. You can cook Thai coconut curry soup using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Thai coconut curry soup

  1. Prepare 64 oz of vegetable stock.
  2. You need 1 can (14 ounces) of lite coconut milk.
  3. It’s 1 of carrot, finely diced.
  4. It’s 1 of red onion, sliced into thin half moons.
  5. Prepare 8 oz of thinly sliced baby portobello mushrooms.
  6. Prepare 7 oz of rice noodles.
  7. Prepare 1 tsp of garlic paste.
  8. Prepare 2 tsp of ginger paste.
  9. You need 1 tbsp of red chili pepper paste (more or less, depending on how hot you like it).
  10. Prepare 1 1/2 tbsp of lemongrass paste.
  11. You need 1 1/2 tbsp of green curry paste.
  12. It’s 1 of small lime, juice and zest.
  13. You need 1/4 tsp of salt.
  14. Prepare 1/2 tsp of black pepper.
  15. Prepare 2 of tomatoes, chopped.
  16. It’s 1 of fresh baby spinach, for serving.

A gluten-free, dairy-free soup that tastes incredible! This Coconut Curry Soup is made with creamy coconut milk mixed with red curry in a rich peanut sauce. It is rich and creamy with some brightness coming from the. If you like my Thai Curry Vegetable Soup, you're going to love this one as well.

Thai coconut curry soup instructions

  1. Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot. Bring to a boil and simmer 20 minutes..
  2. Add tomatoes and simmer an additional 5 minutes..
  3. Meanwhile, cook rice noodles according to package directions. Drain…
  4. To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top..

It has a similar flavor profile, but a little sweeter (naturally), a little lighter You only need a few ingredients to make this light and satisfying Thai Coconut Curry Carrot Soup. It's a creamy, a little sweet, a little spicy, and a lot of. Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! Enter: the most beautiful vegetarian/vegan coconut curry soup bowl that really only requires two things from you at its most basic level: CURRY paste or powder of some. This Thai coconut soup is all about the coconut curry soup broth, so other than that, it's really up to you what you put in it.


Thai Coconut Curry Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 40 minutes

total time: 55 minutes

Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 (13.5-ounce) can coconut milk
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh Thai basil leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Heat coconut oil in a large stockpot or Dutch oven over medium heat.
  2. Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
  3. Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil reduce heat and simmer until flavors have blended, about 10-15 minutes.
  4. Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
  5. Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
  6. Remove from heat stir in basil, cilantro and lime juice season with salt and pepper, to taste.
  7. Serve immediately.

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Thai Sweet Potato and Carrot Soup

We are at our last stop here in Thailand, and I have had my fair share of pad thai, green curry, spring rolls and tom yum soup.

I think I’ve had enough Thai food for a lifetime.

I can still have Thai-inspired dishes, right?

Because that’s what that is.

A cozy sweet potato and carrot soup with all the fun Thai flavors of lite coconut milk, zesty lemon juice and fresh cilantro leaves.

I also love the use of baby carrots here so you don’t have to spend time peeling and dicing.

Ain’t nobody got time for that.

Plus, with the immersion blender, the soup comes out perfectly smooth and velvety without lifting a finger!