Curried Carrot-Coconut Soup {A Meatless Monday Recipe

Curried Carrot-Coconut Soup {A Meatless Monday Recipe

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!

Fresh carrots never tasted better, than in this Curried Carrot-Coconut Soup! Roasted carrots, onions and garlic, puréed with hints of curry, in coconut milk

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.

carrots, onions and garlic roasting on a backing sheet

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.

Blending the soup with an immersion blender.

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.

adding spices to the soup

Serve the soup with sour cream and fresh chopped cilantro or parsley.

Fresh carrots never tasted better, than in this Curried Carrot-Coconut Soup! Roasted carrots, onions and garlic, puréed with hints of curry, in coconut milk

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!

Fresh carrots never tasted better, than in this Curried Carrot-Coconut Soup! Roasted carrots, onions and garlic, puréed with hints of curry, in coconut milk
Print Pin
0 from 0 votes

Curried Carrot-Coconut Soup

Fresh carrots never tasted better, than in this Curried Carrot-Coconut Soup! Roasted carrots, onions and garlic, puréed with hints of curry, in coconut milk
Course Main Course, Soup
Cuisine Meatless Monday, vegan, Vegetarian
Keyword bean soup, carrot cake, coconut sauce, curried
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 250kcal
Author Debbie Spivey

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 fresh 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.

Notes

Recipe adapted from Paula Dean Magazine

Nutrition

Calories: 250kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Sodium: 1053mg | Potassium: 650mg | Fiber: 4g | Sugar: 9g | Vitamin A: 515.9% | Vitamin C: 13.6% | Calcium: 6.7% | Iron: 15%
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!



6 thoughts on “Curried Carrot-Coconut Soup {A Meatless Monday Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.