I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick.
One note about consistency, as I’ve heard from a few people about how they are never sure how to get a good thickness. You’ll notice I don’t add the broth in with the cooking carrots- I wait. I almost always do this with soups because I want full control over consistency. Start on the thick side and puree, adding a bit of broth at a time. The soup should coat a spoon nicely but not be overly thick.
Also, in terms of curry powder, I used a generic blend for this recipe but the soup would be absolutely delightful with a specific blend. You could also use a red curry paste instead of the powder but I wouldn’t go out of my way to buy a jar just to make this soup.
Coconut Curry Carrot Soup
- Prep Time: 15 minutes
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 decent-sized servings 1x
- Category: soup
- Method: stovetop
2 tablespoons olive oil
1 large onion, minced
1 red bell pepper, minced
1 thumb ginger, peeled and minced
2 cloves garlic, peeled and minced
2 pounds carrots, peeled and chopped (see note)
1 15oz can, full-fat coconut milk
1 tablespoon Curry Powder
1 teaspoon ground cumin
½ teaspoon salt
1 to 2 cups broth, for thinning
½ cup cilantro
Zest from ½ Lemon
Pinch of Salt
¼ cup toasted pepitas
Olive oil, optional
- Heat a large pot over medium heat. Add the onion and peppers; let cook until soft, 5 or so minutes. Stir in the ginger and garlic, cooking for a couple more minutes. Next, add in the carrots and cook for a few minutes, just to start the cooking process.
- Finally, add in the curry powder, cumin, and salt. Stir to coat everything then add in coconut milk. Bring to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes.
- Once the carrots are tender, carefully transfer to a high-powered blender. Start to puree and have broth on hand. Add ¼ to ½ cup of broth as needed to thin the soup down. You want it to be silky and have a texture that sticks to the back of the spoon but isn’t baby-food consistency.
- Once pureed, return the soup to the pot and heat again before serving. Mince the cilantro with lemon zest and salt to form a sort-of gremolata and use to top the soup along with the pepitas and olive oil.
- in terms of carrots, I don't always peel. The skins are thin enough on carrots that I find no point most of the time. However, I thought it might freak people out, so I have you peel them for this recipe. Use your own judgement and comfort level. If you don't peel, just scrub well.
Keywords: carrot soup