Carrot Coconut Curry Soup

We went to the farmers market this morning and were so inspired by the fresh and beautiful ingredients. Pepper grabbed a bunch of amazing carrots and decided to create this rich and delicious soup. It can be served in a smaller portion as a first course or in a larger entree portion.

Carrot Coconut Curry Soup

The carrots become sweet, tender and almost creamy when simmered in the coconut milk and broth. The curry adds just the perfect amount of spicy undertones. We hope you try it and enjoy it as much as we did!

Carrot Coconut Curry Soup Cover shot

Drop butter into large saucepan and melt. Add in onions and saute until translucent in color. Add garlic, saute until lightly brown. Add grated ginger, carrots and veggie broth, simmer until carrots are tender.

Carrot Coconut Curry Soup-1 Carrot Coconut Curry Soup-2

Add in coconut milk, curry paste and salt and pepper and cook for 20 minutes to let flavors blend. Add more curry or salt if you feel its needed. Blend together with immersion blender or a few batches in a regular blender.

Carrot Coconut Curry Soup-3 Carrot Coconut Curry Soup-4

Print

Carrot Coconut Curry Soup

We went to the farmers market this morning and were so inspired by the fresh and beautiful carrots and ginger to create this soup. Serve in a smaller portion as a first course, or in a larger entree portion.

  • Category: Soup
Scale

Ingredients

  • 2 lb carrots chopped
  • Cilantro for garnish
  • 2 tbsp. green curry paste (or more if you like it spicy)
  • 1 tsp. pepper
  • 2 tsp. salt
  • 7 oz coconut milk
  • 1 1/2 qt of veggie or chicken stock, up to 1/2 quart more if desired
  • 1 tbsp. ginger minced
  • 3 tbsp. butter organic
  • 2 cloves garlic chopped
  • 1/2 large onion
  • Crusty leftover bread, roasted garlic, french or sourdough bread makes delicious croutons

Instructions

  1. Drop butter into large saucepan and melt.
  2. Add in onions and saute until translucent in color.
  3. Add garlic, saute until lightly brown.
  4. Add grated ginger, carrots and veggie broth, simmer until carrots are tender.
  5. Add in coconut milk, curry paste and salt and pepper and cook for 20 minutes to let flavors blend. Add more curry or salt if you feel its needed.
  6. Blend together with immersion blender or a few batches in a regular blender.
  7. Add back to pot and keep warm until ready to serve. Garnish with cilantro and croutons if desired, and serve.
  8. If using croutons, cut the bread into 1/2″ cubes, drizzle with olive oil and bake at 350° or pan fry until crisp.

Notes

Recipe Developed By: Pepper Weinglass