Curried coconut and carrot soup
Remember I posted something on facebook about having an amazing carrot and coconut soup? Well this is it. It is one of the best soups I have ever had.
This curried coconut soup is super simple to put together, which I love, and extremely tasty and nutritious. I have actually doubled the batch every time I have made it it is that good. You can even freeze it for future consumption which makes this very convenient.
If you like soups this is a must try. I am not a big soup person but once in a while a do make them. This for sure is going to be one of my to go soups.
This coconut soup has giving me a chance to use my recent kitchen toy purchase, a new immersion blender that I had actually purchased for this reason. To be able to blend soups with it. It was very inexpensive, $29.99 at the time, and so far so good. I really love it :-)
Anyhow, when winter time comes along I will be making many other soup variations so stay tuned….
Enjoy!!
Here you can see the soup before it got blended and also a picture after adding the coconut milk. This is a very creamy and comforting soup.
Feel free to add some shredded cooked chicken to it or even eat it cold. Either way this soup is great.
I always double the batch every time I make this soup it is that good.
PrintCurried coconut and carrot soup
Yield: 6 servings
Ingredients:
2 tablespoons olive oil
1 pound of carrots, sliced
2 teaspoons curry powder
1/2 onion, chopped
2 bay leafs
1 garlic clove
1 teaspoon celtic salt
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk
Directions:
Add olive oil to a 3qt dutch-oven and heat on medium to high heat. Add garlic, and sauté until fragrant.
Add the carrots, onion, curry powder, bay leafs, salt and cook for about 3-5 minutes. Add vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.
Allow the soup to cool for about 15 minutes. Remove bay leafs and with an immersion blender blend until smooth (alternatively you can use a regular blender and blend the soup in batches, using an immersion blender makes things a lot easier).
Stir in coconut milk and serve.
Adapted from Season with spice.
Nutrition facts calculated based on the recipe giving 6 servings. This is really high on Vitamin A.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Great stats on this baby! And it looks great! :)
Sounds delicious, I love anything with coconut in it.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
love the addition of coconut milk to make this creamy.. i totally thought it was cream initially.. beautiful recipe.
I fell in love with this soup!!! thanks for sharing , def. will try it !
Ooh, I’m glad you love your immersion blender! It’s seriously one of my favorite kitchen tools. This soup sounds great, I’ll be trying it on a cooler day. The coconut milk sounds delicious :D
I don’t like soup but my husband does. Would this soup be pointless without the curry powder? I don’t like curry anything so I don’t have any laying around but if you tell me it’s necessary, I can buy some. :)
Oh, and I just told the husband the title of your latest post and he said, “Cool! I want.” So I guess I’ll be buying that powder!
Texanerin,
I would recommend using it although maybe you can incorporate the curry powder later on the cooking so that you can reserve some for yourself or even use some other type of spice just for you :-) just saying!! At least that way you will get to eat it as well.
But I don’t like soup. :) I’ll try a bite just so that I can say I tried. I forgot to get curry powder at the Asian shop last time I was there so I’m putting it on my list now!
Great recipe! I added some ginger and cilantro…so yummy!
I am glad you like it. We love it so thanks for letting me know :-)
Thank you for continuing to post such easy, healthy recipes! You provide nutritious meals that are affordable and doable during a busy work week! I’m making this on the stove right now! Before serving, I’ll add chicken from last night’s dinner (whole chicken in the crockpot/then make bone broth overnight)!! Although my young kids might be reluctant to gobble it up, it doesn’t stop me from putting it in front of them and having them try one bite. Their palates will eventually grow to love all things healthy when there is no other option available in the house! :)
That is awesome. I am glad you tried it. I hope your kids liked ate some of it. My 7 yr old loves this soup so next time I make it I will double the batch to freeze some of it. Thanks for reporting back and visiting my blog :-)
Do you use just normal refrigerated coconut milk for this recipe or do you use canned? Also, is it sweetened or unsweetened? Thanks.
I use canned unsweetened :-)