Carrot Coconut Soup

A great way to use up a bunch of carrots.

Part of our series on Entrées

Carrot Coconut Soup




  • 1 large onion, chopped

  • 1 tablespoon + 3 cups chicken or vegetable broth

  • 2 tablespoons fresh ginger, sliced

  • 4 medium cloves garlic, chopped

  • 1 teaspoon curry powder

  • 2 cups sliced carrots, about 1/4-inch thick

  • 1 cup sweet potato, cut into about 1/2-inch cubes

  • 5 oz canned coconut milk

  • salt and white pepper to taste


  1. Heat 1 tablespoon of broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.

  2. Add garlic and ginger and continue to sauté for another minute.

  3. Add curry powder and mix well with onions.

  4. Add remaining broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.

  5. Add coconut milk.

  6. Use a stick blender or blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.

  7. Return to soup pot and reheat.


Inspired By: