Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup
With the weather cooling soups are back on the menu! Soups are one of my favourite dishes; they are often super easy to make and almost always good! There are so many different soups to make but sometimes we can get stuck in a rut making the same soups over and over again but they certainly do not have to be boring! If you're thinking, "It's October, not another plain old pumpkin soup...", then change things up with this amazing creamy curried coconut carrot soup

It starts out with a base of carrots, onion, ginger and garlic moving onto a coconut milk broth and it's seasoned with the perfect blend of spicy Thai red curry paste, sweet coconut sugar, salty fish sauce and sour lime juice! Everything is pureed until smooth and if the blending and coconut milk did not make it smooth enough for you, the addition of creamy tahini will! This curried coconut carrot soup is great as a light meal with a sandwich or salad, etc. and it's also great as a side. You can easily make this soup a day or more ahead of time and reheat it so it's a perfect, no effort, tasty, side dish for holiday dinners like Thanksgiving and Christmas!

Creamy Curried Coconut Carrot Soup
For this creamy curried coconut carrot soup I used Grace Organic Coconut products which can be found in the international aisle of your local grocery store! If your grocery store doesn’t have an international aisle, then you can find it in the respective general sections.

Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup
Throw some Grace Coconut Chips on for a crunchy garnish!

Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup
Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

A tasty Thai curry carrot soup with coconut milk, ginger and creamy tahini!

  • 1 tablespoon Grace Organic Virgin Coconut Oil (or oil)
  • 1 onion, diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 tablespoon red curry paste (or 2 teaspoons curry powder)
  • 2 pounds carrots, peeled and diced
  • 2 cups vegetable broth (or chicken broth)
  • 1 (14 ounce) can Grace Organic Coconut milk
  • 1/4 cup tahini (or peanut butter)
  • 1 tablespoon fish sauce (or soy sauce or tamari)
  • 2 tablespoons Grace Organic Coconut Sugar (or brown sugar)
  • 2 tablespoons lime juice (~1 lime)
  1. Heat the oil in a large sauce pan over medium-high, add the onion and cook until tender, about 3-5 minutes, before adding the garlic, ginger and curry paste and cooking until fragrant, about a minute.
  2. Add the carrots, broth and coconut milk, bring to a boil, reduce the heat and simmer, covered, until the carrots are tender, about 15 minutes, before pureeing (with a hand blender or in a blender or food processor).
  3. Return to heat, add the tahini, let it melt and season with fish sauce, sugar and lime juice to taste before enjoying!

Option: Roast the carrots by tossing them in oil and roasting in a preheated 425F oven until tender, about 20 minutes, mixing half way through.
Option: Add rice, lentils, chicken, etc. to make a hearty meal!
Note: Different curry pastes have different spicy heat levels so start with less and add more curry paste until you get it to the desired level of heat!
Nutrition Facts: Calories 245, Fat 13.2g (Saturated 6.6g, Trans 0), Cholesterol 0, Sodium 976mg, Carbs 29.5g (Fiber 5.5g, Sugars 13.1g), Protein 4.1g
Nutrition by: Nutritional facts powered by Edamam


Maria Lichty said...

What a beautiful soup, and perfect for a cool Fall evening

Heather Christo said...

what gorgeous colors and flavors!

Eddy at Induction Cooking said...

I adore Thai food. This soup looks so good and the flavors would be amazing.

marla {Family Fresh Cooking} said...

The color of this soup is gorgeous!!


I'm loving the color and flavors in this soup!

naomi {@bakersroyale} said...

This looks delicious!

Julie | Table for Two said...

Gorgeous bowl! I'd love to try this!

Susanebere said...

First time I made this tonight with the chipotle salmon recipe of Kevin's which always wins fave reviews..It was soooo good and worth the dicing of 2lbs of carrots! Kevin, you are now my go to chef...even before Ina!

Kevin Lynch said...

Susanebere: I'm glad you like it!

Ruth said...

I love how you include acceptable substitutes in your recipes. I can't wait to try them!

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