White bowl with curry coconut carrot soup on a wooden cutting board on a blue table.
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5 from 9 votes

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
Keyword: carrot soup, ginger cream
Servings: 6 people
Calories: 296kcal
Author: Stine Mari | Ginger with Spice


Curry Coconut Carrot Soup

  • 2 tbsp coconut oil
  • 2 onions medium, chopped
  • 6 cups chopped carrots about 8-9 medium carrots
  • 4 cups vegetable broth 950ml. Or stock.
  • 10 oz full fat coconut milk 290ml. Reserve the rest of the can for ginger cream
  • 3 tbsp fresh ginger chopped
  • 4 cloves garlic chopped
  • 1 1/2 tbsp curry powder
  • 1/2 green chili chopped, optional
  • 2 tbsp parsley fresh, chopped
  • salt & pepper to taste

Ginger Coconut Milk

  • 4 oz coconut milk 120 ml-ish.
  • 2 tsp fresh ginger finely chopped
  • 1 tsp lemon juice
  • 1 tbsp parsley finely chopped


  • Chop vegetables: No need to be exact when chopping the ingredients because we will blend the ingredients together. I like to keep a few chunks just to keep the soup a little more interesting, but you can blend it all for a completely smooth soup too.
  • Sauté onion and carrots: Heat coconut oil or vegetable oil in a large soup pot over medium heat, and add in chopped onions. Sauté the onions on medium heat for 7-10 minutes, or until translucent. Add chopped carrots and cook for another 7 minutes. Stir occasionally.
  • Add the other ingredients: Pour in the coconut milk and vegetable stock. Add the other ingredients too: garlic, ginger, curry powder, green chilli. Do not add salt, pepper and parsley yet.
  • Simmer: Bring it up to a boil, cover with a lid and then reduce to a simmer until the carrots are softened, about 15-18 minutes.
  • Blend the soup: When the carrots are soft, blend the mixture in batches until to desired smoothness. As I mentioned above, I prefer a few chunks of vegetables in my soup, so I stop a little before completely smooth. Season with salt and pepper and fresh parsley.
  • Serve: Divide among soup bowl and pour over ginger coconut cream and more fresh parsley.


Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for quick dinners anytime!
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Adapted from The Kitchn.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.