Curry Coconut Carrot Soup

Coconut Carrot Curry Soup


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Curry coconut carrot soup. So that’s a handful. Curry, coconut and carrots. This dish is both hearty and healthy – perfect on rainy Fall nights that not all of us want to realize are approaching. The spiciness and ginger heals those sore throats in no time. Cold ginger coconut milk poured over this hot spicy soup makes a great balance to the dish. This recipe is adapted from TheKitchn.

 

Curry Coconut Carrot Soup

 

We don’t want to overdo it, it is supposed to be easy. Especially if you don’t feel like yourself, the sore throat is getting worse and everything seems like a hassle. Just heat coconut oil or vegetable oil in a large soup pot and add in chopped onions. The onions shall sweat and get a nice sear, but not burnt, medium heat will do the trick for about 7 minutes. Add chopped carrots and cook for another 7 minutes. Pour in the coconut milk and chicken stock (or something like it if you want it vegetarian/vegan). Add ginger, curry powder and chili flakes. Put a lid on and cook until the carrots are softened, about 15-18 minutes.

 

I forgot to take the heat down, but that didn’t matter, just sounded like a warfare. But you might want to reduce your heat a tad, just to be sure.

 

Meanwhile, mix up 120 ml of coconut milk with a few teaspoons (okay, maybe tablespoons, yum) of chopped ginger, leave in the refrigerator until the soup is done. When the carrots are soft, blend the mixture in batches until smooth (if you have an immersion hand blender I suppose that would be even easier). Season with salt and pepper and garnish with chopped cilantro, chili flakes and ginger coconut cream.

 

Coconut Carrot Curry Soup

 

You are welcome!

 

Get your most comfortable pants on, sit down and enjoy this explosion of flavor in one bowl. The carrots give this soup a soft sweetness, and combined with the soothing coconut milk and heat from the spices, this is a germ killer and mood enhancer.

 

Tell me what you think! Comment below or tag me @thegingerwithspice on Instagram. Don’t forget to Pin it for later!

 


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Curry Coconut Carrot Soup

This dish is both hearty and healthy - perfect on rainy Fall nights that not all of us want to realize are approaching. The spiciness and ginger heals those sore throats in no time. Cold ginger coconut milk poured over this hot spicy soup makes a great balance to the dish.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Main Dish
Cuisine: Asian, Thai
Servings: 6 people

Ingredients

Curry Coconut Carrot Soup

  • 2 tbsp coconut oil
  • 2 onions small, chopped
  • 12 carrots carrots 6 cups, chopped
  • 900 ml chicken stock 4 cups, vegetable if vegan/vegetarian
  • 420 ml coconut milk 1 can, 14 oz.
  • 3 tbsp ginger chopped
  • 1 tbsp curry powder
  • 1 tsp chili flakes
  • salt & pepper to taste

Ginger Coconut Milk

  • 120 ml coconut milk 1/2 cup
  • 2-3 tsp ginger finely chopped
  • cilantro chopped, garnish
  • chili flakes garnish
  • garlic or sourdough bread for dipping

Instructions

  • Heat coconut oil or vegetable oil in a large soup pot and add in chopped onions. The onions shall sweat and get a nice sear, but not burnt, medium heat will do the trick for about 7 minutes.
  • Add chopped carrots and cook for another 7 minutes. Pour in the coconut milk and chicken stock (or something like it if you want it vegetarian/vegan).
  • Add ginger, curry powder and chili flakes. Put a lid on and cook until the carrots are softened, about 15-18 minutes. 
  • Mix 120 ml of coconut milk with a few teaspoons (okay, maybe tablespoons, yum) of chopped ginger, leave in the refrigerator until the soup is done.
  • When the carrots are soft, in a blender, blend the mixture in batches until smooth.
  • Season with salt and pepper and garnish with chopped cilantro, chili flakes and ginger coconut cream, with garlic bread on the side.

Notes

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice.
Recipe adapted from: Little Kitchn.



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