This Curried Carrot Soup is chock-full of goodness from plenty of carrots, sweet potato and creamy coconut milk. Comforting and delicious, this one will warm ya right up on a cold day!
This creamy carrot soup recipe was originally posted in July of 2015, but has been updated with fresh new pics, text and small tweaks in the recipe.
What’s up? Did my fellow Canadians have a nice Thanksgiving? The next big thing for us is Halloween. How do you feel about Halloween? I have a like/not like relationship with it.
It’s lovely seeing all the kiddos in their costumes. However, when that doorbell rings it drives fur baby absolutely bonkers….therefore, it drives me bonkers.
I could put some treats in a bowl and say ‘take me’, but we all know that would never work. And I always tell myself lies around Halloween…’Dawn, you’re being so productive buying these treats early.’
Reality? I buy them early and eat most of it before October 31st and then have to buy more. Every year. You too?
Anywho, onto this easy carrot soup, shall we 😉 ?…..
Do you know that this curried carrot and sweet potato soup was the very first recipe I ever posted on Girl Heart Food? It was July of 2015. Where does the time go?
I decided to redo the recipe with a couple minor tweaks and retake the pics. Plus, I tweaked the recipe the tiniest bit. I removed the butter and honey, for example, and used coconut oil instead of olive oil to give it a little more coconut oomph.
Plus, the lemon at the end? Just completely brightens the whole dish up!
How to Make This Curried Carrot Soup
Like most of the soups you’ll find on Girl Heart Food, this creamy carrot soup recipe is pretty easy to prepare. All you have to do is –
- Cook onions for a bit in coconut oil with a touch of salt and pepper
- Add aromatics, like garlic and ginger, chili flakes and curry paste
- Next goes vegetables, stock and coconut milk (I love full fat)
- After veggies have softened, blitz with an immersion blender (one of my favourite small kitchen appliances)
Note: If you don’t have an immersion blender, you can carefully blitz in batches with a blender. Allow the soup to cool a bit before doing this and covering the top lightly with a tea towel (because there will be steam). - Stir in a touch of lemon juice to brighten (I highly recommend this). So good!
- Garnish and enjoy!
How to Garnish
You know I love me some garnish! For the finishing touch, I reserved about a tablespoon or so of coconut milk and made a pretty little design on top (totally optional, of course).
After you have the soup portioned, using a spoon, drop a few droplets of coconut milk on top of the soup. Then, using a wooden skewer or toothpick, gently drag through the coconut milk to create a little design.
Other delicious garnishes are –
- Thinly sliced pepper
- Cilantro
- Greek yogurt
- Crispy chickpeas
What to Serve with This Soup
- Naan
- Hunk of crusty bread
- Mixed green salad
- A simple sandwich, like a grilled cheese, tomato or curried chickpea salad sandwich
More Tips for Making the Best Carrot Soup
- Don’t have coconut oil? Use olive oil instead
- Full fat coconut milk is my fave to use. It has a lovely richness. If you prefer to use a light variety, that’s a-ok too.
- Cut your veggies small! It speeds up the cooking process so you can be enjoying this soup faster.
- I always opt to use ‘unsalted’ vegetable stock to control the sodium. If you use anything otherwise, you may not need to add additional seasoning.
- Not a huge fan of spice? Omit the chili flakes. Or, if you are, add more!
Like this Easy Soup Recipe? You May Enjoy These too
- Butternut Squash and Sweet Potato Soup – This fall favourite is ultra creamy (without cream) from the addition of Greek yogurt. So warming and delicious!
- Roasted Cauliflower Leek Soup with Cheddar – With rich flavour from roasted cauliflower and savoury leek (and plenty of cheese), this comforting soup is sure to disappear fast!
- Vegan Broccoli and Spinach Soup – This veggie packed soup is vegan and gluten free, not to mention super tasty!
- Onion and Garlic Soup from Champagne Tastes – Such a flavour packed soup, perfect on a cold winter day.
Hope you love this curried carrot soup recipe as much as we do!
If you make this curried carrot and sweet potato soup, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Curried Carrot Soup (with coconut milk)
Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 yellow onion , peeled and minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic , minced
- 1 piece ginger , minced (about a thumb-sized piece)
- ½ teaspoon chili flakes (or cayenne powder, optional)
- 2 tablespoons curry paste or curry powder
- 6 carrots , peeled & cut into small slices, about ¼ inch thick
- 1 sweet potato , peeled & cut into small pieces
- 3 cups unsalted vegetable stock
- 400 millilitre can full fat coconut milk (reserve about a tablespoon for garnish if you like)
- 1 tablespoon chopped cilantro (garnish, optional)
- 2 tablespoons lemon juice
- 1 thinly sliced pencil chili pepper (garnish, optional)
Instructions
- In a small dutch oven or pot on medium low heat, add coconut oil and melt. To coconut oil add onion, salt and pepper and cook until onion is translucent, about 5 minutes.
- To onion add garlic and ginger and cook about 1 minute. Add chili flakes and curry paste, stirring to combine and cook 1 minute.
- Add carrots, sweet potato and stock to pot. Bring to simmer, cover and cook 10 minutes. Add coconut milk (reserving about 1 tablespoon, if desired for garnish). Cook, covered, an additional 10 minutes or until carrot and sweet potato are fork tender.
- Using an immersion blender, carefully blitz soup until smooth. Stir in lemon juice. Portion in bowls and garnish with reserved coconut milk, cilantro and chili, if using. Enjoy!Note: If you want a looser consistency, add a little more vegetable stock.
Notes
- Don’t have coconut oil? Use olive oil instead
- Full fat coconut milk is my fave to use. It has a lovely richness. If you prefer to use a light variety, that’s a-ok too.
- Cut your veggies small! It speeds up the cooking process so you can be enjoying this soup faster.
- I always opt to use ‘unsalted’ vegetable stock. If you use anything otherwise, you may not need to add additional seasoning.
- Not a huge fan of spice? Omit the chili flakes. Or, if you are, add more!
Nutrition (estimate only)
