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    Home » Recipes » Soup and Stew Recipes

    Curried Carrot Soup With Coconut Milk

    Published: October 12, 2017 Updated: August 27, 2019 / By: Dawn | Girl Heart Food 51 Comments

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    Bowl of curry carrot soup with a swirl of coconut milk on top.

    This curried carrot soup is chock-full of goodness from plenty of carrots, sweet potato and creamy coconut milk. Comforting and delicious, this vegetable soup recipe will warm ya right up on a cold day!

    Bowl of curry carrot soup with a swirl of coconut milk on top.


    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?

    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 with a note saying “take me,” but we all know that would never work. And I always tell myself lies around Halloween, like “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?

    Anyway, 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!

    Spoon resting in a bowl of curry carrot soup.

    How To Make This Curried Carrot Soup

    Like most of the soups you’ll find here, this creamy carrot soup recipe is pretty easy to prepare. Full details are in the recipe card below, but here are the basics:

    1. Cook onions for a bit in coconut oil with a touch of salt and pepper.
    2. Add aromatics, like garlic and ginger, chili flakes and curry paste.
    3. Next goes vegetables, broth and coconut milk .
    4. After veggies have softened, blend with an immersion blender.
      Stir in a touch of lemon juice to brighten (I highly recommend this). So good!
    5. Garnish and enjoy!

    Soup Garnish Ideas

    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 wooden toothpick, gently drag  through the coconut milk to create a little design.

    Other delicious garnishes are:

    • Thinly sliced chili pepper
    • Chopped cilantro
    • Plain 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
    Two bowls of curry carrot soup next to chili peppers, cilantro and a carrot.

    More Easy Soup Recipes

    • Butternut Squash Sweet Potato Soup
    • Creamy Roasted Cauliflower Leek Soup with Cheddar
    • Broccoli Soup With Spinach

    If you make this curried carrot and sweet potato soup, be sure to leave a comment below!

    This creamy carrot soup recipe was originally published in July 2015 but has been updated.

    Two bowls of curry carrot soup next to chili peppers, cilantro and a carrot.

    Curried Carrot Soup With Coconut Milk

    Dawn | Girl Heart Food
    This curried carrot soup is chock-full of goodness from plenty of carrots, sweet potato and creamy coconut milk. Comforting and delicious, this vegetable soup recipe will warm ya right up on a cold day!
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Lunch, Main Course, Soup
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon coconut oil, or olive oil
    • 1 yellow onion, peeled and minced
    • 1 teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 3 cloves garlic, minced
    • 1 piece fresh ginger, peeled and minced (about a thumb-sized piece)
    • ½ teaspoon crushed red pepper flakes, or ground cayenne pepper (optional)
    • 2 tablespoons red curry paste or curry powder
    • 6 carrots, peeled and cut into small slices about ¼-inch thick
    • 1 sweet potato, peeled and cut into small cubes
    • 3 cups low sodium vegetable broth
    • 1 (13.5-ounce) can full-fat, unsweetened coconut milk, a 400 millilitre can (reserve about a tablespoon for garnish if you like)
    • 2 tablespoons lemon juice
    • Chopped cilantro, garnish to taste (optional)
    • Sliced chili pepper, garnish to taste (optional)

    Instructions

    • Heat coconut oil in a large pot over medium-low heat.
    • Once coconut oil is melted, add onion, salt and black pepper and cook, stirring often, until onion is softened, about 5 minutes.
    • Stir in garlic and ginger and cook for 1 minute. Add chili flakes and curry paste, stirring to combine and cook for 1 more minute.
    • Add carrots, sweet potato and vegetable broth. Stir. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 10 minutes.
    • Add coconut milk (reserving about 1 tablespoon, if desired for garnish). Cook, covered, for an additional 10 minutes or until carrot and sweet potato are fork-tender. Turn off heat.
    • Using an immersion blender, carefully blend the soup until smooth. Stir in lemon juice.
      Note: If you want a looser or thinner consistency, add a little more vegetable broth and heat through.
    • To serve, divide the soup into bowls and garnish (if desired) with reserved coconut milk, cilantro and chili pepper. Enjoy!

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword carrot soup recipe, curried carrot and sweet potato soup, curry soup, vegetable soup

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    Reader Interactions

    Comments

    1. Ann

      January 10, 2018 at 11:23 am

      Made this for my family and we loooooooved it! Smelled so good while it was cooking too. Thanks for a great recipe Dawn 🙂

      Reply
      • Girl Heart Food

        January 12, 2018 at 9:25 am

        I’m SO happy about this, Ann!!! You really made my day! Thank you so much!!!

        Reply
    2. Ayngelina

      December 13, 2017 at 11:47 am

      Soup is the only good thing about this cold weather, I could eat it every day.

      Reply
      • Girl Heart Food

        December 13, 2017 at 1:55 pm

        I could too! Thanks Ayngelina!

        Reply
    3. Karen (Back Road Journal)

      October 17, 2017 at 3:18 pm

      I’m a soup girl and this one sounds perfect for a weekend lunch.

      Reply
      • Girl Heart Food

        October 17, 2017 at 6:05 pm

        Thank you Karen! Can’t beat a warm bowl of soup on a cold fall day 🙂

        Reply
    4. Cindy

      October 16, 2017 at 1:03 pm

      Wow, this looks like art! And congrats on this being the first recipe. I find that so inspiring…. sometimes being a blogger – well let’s just say I might need to make chicken stock soup without the chicken based on my income! HA. Anyhow, this looks incredible. Yes, we like Halloween with a 7 and 10 year old, but I can do without so much of the scariness. It is tough for me to explain sometimes the celebration of heads with knives and blood being propped on fences. Go figure.

      Reply
      • Girl Heart Food

        October 16, 2017 at 4:36 pm

        Thanks Cindy!! Have a great week!

        Reply
    5. Nicole @ Foodie Loves Fitness

      October 15, 2017 at 7:29 pm

      This soup looks healthy, yummy & unique! And you made such pretty patterns with the coconut milk on top! I’m with you on Halloween, I really like getting into the holiday spirit with fall decorations, buying candy, and forcing my dog to wear something funny (this year she’ll have a lion’s mane!), but she goes nuts at the door & scares all of the kids away. It’s slightly funny, slightly annoying!

      Reply
      • Girl Heart Food

        October 16, 2017 at 4:21 pm

        Thank you Nicole! I love dressing up my fur baby too 🙂

        Reply
    6. Katherine | Love In My Oven

      October 14, 2017 at 6:47 pm

      Your re-do looks gorgeous!! This is an amazing first recipe 😉 Food blogging is such a journey, isn’t it? I’ve learned so much in such a short time and I still feel like there’s a whole world to discover! The Halloween candy? I buy it early too, to be “proactive”. I have no will power!! Have a great weekend Dawn!

      Reply
      • Girl Heart Food

        October 16, 2017 at 4:20 pm

        Thank you Katherine! Totally agree with ya there 😉

        Reply
    7. Ashika | Gardening Foodie

      October 13, 2017 at 6:25 pm

      I looooooove soup…the spicier the better and the flavour combination sounds heavenly. I have never used coconut oil before but I am definitely going to love trying it out in this recipe.. Absolutely loving it ?
      Have a great weekend Dawn ?

      Reply
      • Girl Heart Food

        October 14, 2017 at 5:29 pm

        Me too, Ashika! I could eat year round, not just in the cooler months! Thank you so much – hope you enjoy 🙂 Have a great weekend too!

        Reply
    8. Jolina

      October 13, 2017 at 9:18 am

      Haha we’re the same! We stock up on chocolate but end up eating them all. Because you know what else? We live in a condo and trick or treating is not allowed lol. Ah halloween sugar rush. It’s just hard to resist those bite-sized things! This soup looks so cozy! Fall has finally arrived here it seems so bring on all the soups! Love the addition of coconut milk. PS: Time flies when your having fun, eh??

      Reply
      • Girl Heart Food

        October 14, 2017 at 5:28 pm

        Glad I’m not the only one 😉 Thanks Jolina! Coconut milk is definitely a favourite ingredient of mine! Happy weekend!

        Reply
    9. Gayle @ Pumpkin 'N Spice

      October 13, 2017 at 8:44 am

      I usually buy Halloween candy early as well, and end up eating most of it! So this year, I was smart and haven’t gotten any yet…but I think that’s going to change soon. I’m craving Reese’s! 🙂 I love passing out candy to the kiddos, but yes, my dog goes nuts, too! This is such a comforting soup, Dawn! I love the pretty color and flavor. Perfect for this time of year! Pinned! Hope you have a great weekend!

      Reply
      • Girl Heart Food

        October 14, 2017 at 5:26 pm

        Good idea 😉 Reese’s are on the top faves of my for sure! Thanks Gayle! Have a great weekend too 🙂

        Reply
    10. Heather (delicious not gorgeous)

      October 13, 2017 at 2:56 am

      love the coconut/curry vibe you added to this! i bet those flavors go so well with the carrot and sweet potato (:

      Reply
      • Girl Heart Food

        October 14, 2017 at 5:25 pm

        Thanks Heather! They really do work well together 🙂

        Reply
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    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

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