Curried Coconut Carrot Soup

This was a delightful surprise.  I was wanting to use up some of the abundance of carrots in our fridge and decide to make this soup.  It was delicious and I was shocked that my 5 year old even asked for seconds!  Score.


  • 1 onion, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1/2 tsp tumeric
  • 1 1/2 Tbsp red curry paste (I used Thai Kitchen brand), more if you want it spicy
  • 10 good sized carrots (about 2.5 lbs)
  • 2 cups water
  • 2 cans coconut milk
  • 1/2 tsp salt, or to taste

Saute onion dry, in olive oil, or in water.  After 2 minutes, add spices and curry paste.  Saute while you chop the carrots.  Add carrots, put a lid on and saute 5 minutes.  Add water and coconut milk.  Bring to a boil, then turn down and simmer covered, until carrots are very tender.  Transfer to a blender to puree or use an immersion blender.  Puree until very smooth.  Add salt to taste and mix well (or blend some more).  Enjoy!



2 thoughts on “Curried Coconut Carrot Soup

  1. Sue

    Can’t remember if I’ve commented yet, I’ve been meaning to! This was great! Loved using the red curry paste in it.


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