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

Coconut Curry Carrot Soup

  • Author: Erin Alderson
  • 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