Creamy Curried Coconut Carrot Soup
So, you know those chilly evenings when you just want something warm and comforting but don't have the time or energy to spend hours in the kitchen? Last Tuesday, after a day juggling the kids' activities, I whipped up this Creamy Curried Coconut Carrot Soup that had everyone at the table asking for seconds. It's light, flavorful, and surprisingly filling, perfect for our busy Manhattan evenings. Plus, the kids love dipping crusty bread into it, making it a family favorite. If you're curious about other weekday savers, check out my Gluten-Free Lemon Crinkle Cookies.
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Why you’ll love this recipe
This soup is an ideal blend of sweet and savory, thanks to the marriage of carrots and coconut milk with the bold red curry paste. It comes together in just under 30 minutes, making it a lifesaver on busy nights. Plus, there's just one pot to clean! Whether it's a weekday dinner or a lazy Sunday lunch, this dish fits right in.
Ingredients
- 1 tablespoon Grace Organic Virgin Coconut Oil
- 1 onion, diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 2 pounds carrots, peeled and diced
- 2 cups vegetable broth
- 1 (14 ounce) can Grace Organic Coconut milk
- ¼ cup tahini
- 1 tablespoon fish sauce
- 2 tablespoons Grace Organic Coconut Sugar
- 2 tablespoons lime juice (approximately 1 lime)
Step-by-step instructions
- Heat the coconut oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 3-5 minutes.
- Stir in the garlic, ginger, and curry paste, cooking until fragrant - just about a minute.
- Toss in the carrots, broth, and coconut milk. Bring to a boil, then reduce the heat and simmer covered until the carrots are tender, roughly 15 minutes.
- Puree the soup using a hand blender or regular blender.
- Return the mixture to the heat and stir in the tahini, letting it melt. Season the soup with fish sauce, sugar, and lime juice to your liking.
Recipe tips & variations
If you're short on time, pre-chopped carrots work just as well. For a creamier consistency, add a little more coconut milk or a dollop of unsweetened Greek yogurt when serving. Or, if you want to lighten it up, swap the coconut milk for light coconut milk.
Storage & reheating
This soup keeps beautifully in the fridge for 3-4 days or can be frozen for up to two months. To reheat, simply warm it on the stove over medium heat until hot, stirring occasionally.
FAQs
Can I make Creamy Curried Coconut Carrot Soup without coconut milk?
Absolutely, you can substitute with almond milk for a different twist, though the coconut flavor will be missed.
How spicy is this curried carrot soup and how can I adjust the heat level?
This soup has a mild kick from the red curry paste. If you're catering to more heat-sensitive palates, halve the curry paste and you can always add more later.
What protein or add-ins work well to make this carrot soup more filling?
Try adding shredded chicken or chickpeas for a heartier version.
Can I roast the carrots instead of simmering them for extra flavor?
Yes, roasting the carrots can add a deeper, caramelized sweetness to the soup. Just adjust the simmer time if needed.
Recipes you may like
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
- Gluten-Free Lemon Crinkle Cookies
Creamy Curried Coconut Carrot Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and comforting creamy curried coconut carrot soup, perfect for chilly evenings.
Ingredients
- 1 tablespoon Grace Organic Virgin Coconut Oil
- 1 onion, diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 2 pounds carrots, peeled and diced
- 2 cups vegetable broth
- 1 (14 ounce) can Grace Organic Coconut milk
- ¼ cup tahini
- 1 tablespoon fish sauce
- 2 tablespoons Grace Organic Coconut Sugar
- 2 tablespoons lime juice (approximately 1 lime)
Instructions
- Heat the coconut oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 3-5 minutes.
- Stir in the garlic, ginger, and curry paste, cooking until fragrant - just about a minute.
- Toss in the carrots, broth, and coconut milk. Bring to a boil, then reduce the heat and simmer covered until the carrots are tender, roughly 15 minutes.
- Puree the soup using a hand blender or regular blender.
- Return the mixture to the heat and stir in the tahini, letting it melt. Season the soup with fish sauce, sugar, and lime juice to your liking.
Notes
- If you're short on time, pre-chopped carrots work just as well.
- For a creamier consistency, add a little more coconut milk or a dollop of unsweetened Greek yogurt when serving.
- Or, if you want to lighten it up, swap the coconut milk for light coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
