Coconut Curry Carrot Soup

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Close-up photo of orange carrot soup topped with cilantro and green pepitas.

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.

close-up photo of a silver spoon in a bowl of orange carrot soup.

Close-up photo of orange carrot soup topped with cilantro and green pepitas.
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Coconut Curry Carrot Soup

4 decent-sized servings
Prep Time: 15 minutes
Cook Time: 40 minutes
  • 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 15 oz 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)
  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
Prep Time: 15 minutes
Cook Time :40 minutes

Photo of carrot soup on a blue background with small bowls of pepitas and cilantro around the bow.

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Recipe Rating

9 comments on “Coconut Curry Carrot Soup”

  1. One of my favorite soups. When I tried it for the first time, it tasted so good that I decided to make it again and again. Someone had to stop me (my husband, actually). Seriously. It is absolutely delicious. So smooth and creamy. Besides, it tastes perfect even on day 2 and day 3.
    My boys prefer to pour a little soup into a mug and microwave it to have a light meal. BTW, the last time I served it decorated with a thin slice of lime. Turned out great.
    Thank you for sharing it with us!

  2. Really yummy! I made it in the instant pot. I sauted the onion, garlic, and ginger (did not have a red bell pepper) then put in the remaining ingredients and cooked on high pressure for 10 min.

  3. Just made this. So delicious. As I was putting it away I got suckered in for another small bowl. Can’t wait to have my husband try it.

  4. What size do you chop hour carrots? I'm making this right now and my carrots are still pretty hard after 15 minutes...I wonder if part of the issue is one can of coconut milk only covers the carrots about halfway. Wondering if there is a step missing to add some water or broth during the cooking process so they soften up? I'm going to add a cup of broth and switch to boil to see if that speeds things up!

  5. I made this today and it turned out SO nice. I was able to get it very smooth with my immersion blender which was super easy. And I didn't have enough carrots so I did half carrots, half kabocha squash and it worked great! I also used Thai red curry paste instead of powder, like you said, and it gave it a nice tang and overall it is just delicious. I'll be having this for lunch the rest of the week. Thanks for a great recipe!

    1. Awesome recipe ! I added shredded mozza on top and it melted on the soup. So good ! Thanks !


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Virtual hugs, Erin (aka: e.l.l.a.)

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