Best 3 Curried Coconut Carrot Soup Recipes

When the cold weather comes around, there's nothing quite like a warm and comforting bowl of soup to chase the chill away. This creamy curried coconut carrot is not only delicious, but it's also packed with nutrition. The carrots are a good source of vitamins A and C, while the coconut milk adds a creamy texture and a touch of sweetness. The curry powder gives the soup a warm and savory flavor, while the ginger and garlic add a bit of spice. And the best part is, this soup is incredibly easy to make. Simply sauté some vegetables, add in the spices and coconut milk, and simmer until the vegetables are tender. Then, blend the soup until smooth and creamy for a quick and delicious meal.

Let's cook with our recipes!

CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

CURRIED COCONUT-CARROT SOUP

Curried Coconut-Carrot Soup image

Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Provided by Oster® Versa®

Categories Trusted Brands: Recipes and Tips Oster® Versa® Brand

Yield 4

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and cut in chunks
1 small onion, quartered
⅓ cup raw cashews
1 (14 ounce) can unsweetened light coconut milk
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon kosher salt
1 cup vegetable stock

Steps:

Preheat oven to 350 degrees F.
Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
Blend on HIGH for 1 to 2 minutes or until creamy.
Remove to a medium saucepan; stir in stock.
Cook over medium heat until heated through, about 5 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 19.8 g, Fat 26.7 g, Fiber 5.1 g, Protein 5.2 g, SaturatedFat 19.7 g, Sodium 473.5 mg, Sugar 6.8 g

CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup image

Number Of Ingredients 12

Ingredients

3 tablespoons Butter
1/2 loaf Onion (roughly chopped)
3/4 pound Carrots (peeled and cut into coins)
1 teaspoon Ginger (peeled and grated)
1/2 teaspoon Cumin
1/2 teaspoon Tumeric
1/2 teaspoon Coriander
1 pinch Cayenne
2 cups Chicken stock
1 cup Coconut milk (unsweetened)
1/2 ear Lime juice
1 bunch Cilantro

Steps:

Step 1: Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
Step 2: Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
Step 3: Use an immersion blender to purée the soup. Add enough coconut milk (and more stock if necessary) to bring those to the consistency you want. Adjust the seasoning and lime juice. Garnish with cilantro and serve.

Tips:

To save time, use pre-cut carrots or carrot shavings.
If you don't have coconut milk, you can substitute unsweetened almond milk or cashew milk.
Feel free to add other vegetables to the soup, such as celery, parsnips, or potatoes.
For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
Serve the soup with a dollop of yogurt or sour cream and a sprinkle of chopped cilantro.

Conclusion:

This curried coconut carrot soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, slightly sweet flavor, and warming spices, this soup is sure to become a family favorite.