Why not go meatless for the day and try this Curried Carrot-Coconut Soup?!?! Fresh carrots never tasted better, roasted with onions and garlic, puréed with hints of curry, simmered in coconut milk with a little touch of heat.
I forgot about this curried carrot-coconut soup, but David didn’t. I originally posted about this soup in 2016, but somehow I had forgotten about it. However, it left a big impression on David and he has been asking me about it ever since.
I searched the entire recipe index for this soup and finally realized this is the soup he was talking about all this time. So, one snowy weekend a couple of weeks ago I decided to revisit this curried carrot-coconut soup.
OMG! I must be losing my mind! How on earth did I forget about this soup?!? It’s like a big comforting hug in a bowl, perfect to ward off the cold!
How to Make Curried Carrot-Coconut Soup
Preheat the oven to 400 degrees F and prepare a large sheet pan by lining it with aluminum foil.
Peel and chop the carrots and onions and mince the garlic then place them onto the prepared sheet pan. Drizzle the vegetables with olive oil; season with salt and pepper, to taste. Toss well to coat; arrange in a single layer on the pan.
Bake until tender; about 20 to 25 minutes.
Remove the sheet pan of vegetables from the oven and set aside to cool slightly.
Meanwhile, in a large pot or Dutch oven, add the vegetable broth and coconut milk over medium-high heat. Add the carrot mixture to the broth and bring to a boil. Reduce the heat and simmer for about 15 to 20 minutes.
Next, turn off the heat. Using an immersion blender, blend the soup (or add to a blender in batches) until smooth. Blend in the curry, and cayenne pepper. Then taste the soup and season with salt and pepper, as needed.
Serve the soup with sour cream and fresh chopped cilantro or parsley.
I used this opportunity to update the old blog post with fresh photos. I still cannot believe I forgot about this soup. I’m thankful that David reminded me so that we could share this soup with you again.
If you are looking for a nice hearty and filling soup to knock off the chill that’s in the air, we hope you will give this Meatless Monday recipe a try.
You’ll love it!
Curried Carrot-Coconut Soup
Ingredients
- 2 pounds carrots peeled and cut into 1-inch pieces
- 1 onion small, quartered
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- 6 cups vegetable broth
- 13.5 ounces coconut milk
- 1 teaspoon Madras curry powder
- ¼ teaspoon cayenne pepper
- sour cream for serving (optional)
- fresh cilantro or parsley chopped, for garnish (optional)
Instructions
- Preheat oven to 400 degrees F and prepare a large sheet pan by lining it with aluminum foil.
- Peel and chop the carrots and onions and mince the garlic then place them onto the prepared sheet pan. Drizzle the vegetables with olive oil; season with salt and pepper, to taste. Toss well to coat; arrange in a single layer on the pan.Bake until tender; about 20 to 25 minutes.Remove the sheet pan of vegetables from the oven and set aside to cool slightly.
- Meanwhile, in a large pot or Dutch oven, add the vegetable broth and coconut milk over medium-high heat. Add the carrot mixture to the broth and bring to a boil. Reduce the heat and simmer for about 15 to 20 minutes.
- turn off the heat. Using an immersion blender, blend the soup (or add to a blender in batches) until smooth. Blend in the curry, and cayenne pepper. Then taste the soup and season with salt and pepper, as needed.
- Serve the soup with sour cream and fresh chopped cilantro or parsley.
Jenny says
This soup sounds healthy and warming! I have not used coconut milk in a long time, and this sounds like a great reason to get some and try. Thanks!
The Mountain Kitchen says
You’ll love it Jenny! 🙂
Tux | Brooklyn Homemaker says
I LOVE any soup with coconut milk! You’re speaking my language!
The Mountain Kitchen says
Give this a try, Tux. You’ll live it!
Dana@IveGotCake says
I celebrated Feb 29th by going to work. Yaaay meeeeee!
*deadpan stare*
Yaaayyy this soup though!
The Mountain Kitchen says
I did the same… Hope you’re having a good week my dear!