This warming Coconut Curry Carrot Soup is full of veggies, with both sweet & spicy flavors. Customize this vegan recipe with any toppings you like
I cannot figure out what this weather is doing.
One day it's pretty & comfortable outside. The next day it's raining & cold. Or it's raining & humid {most likely}. Or who knows what it's going to be like out there.
Since it's February, I still feel like soup is perfect for any weather Mother Nature sends our way. And this Coconut Curry Carrot Soup (say that three times, fast) is really flavorful!
The sweetness from the onions & carrots balances perfectly with the spicy cayenne pepper & curry powder.
While I've never been a huge coconut fan, it's great in this soup because it helps tone down the spiciness as well as add some sweetness to the soup. But don't worry; the coconut doesn't overpower the soup.
However, if you are skeptical, you can always use half of the recommended amount for coconut milk and increase it as desired.
I highly recommend this soup if you're in need of something that warms you up but isn't too heavy.
I ate it for lunch today since it's a bit chilly outside, and it warmed me right up!
Alone, this soup isn't high in protein, so you'll need to add some form of protein to give it staying power.
To keep it vegan, I added toasted cashews.
Chickpeas would also be a good vegan/vegetarian form of protein you could add. Or you could stir in some cooked quinoa.
It's also delish with sautéed shrimp, and shredded cooked chicken would be another great addition.
Basically, add whatever you want to boost the protein to make it a more substantial meal. Or skip those toppings and serve it as a side dish.
Sprinkling with some green onions, fresh parsley or cilantro, or chives gives it extra pizzaz and color but this soup holds its own without any toppings (i.e. toppings not mandatory, just tasty bonuses)
Coconut Curry Carrot Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion or 2 medium, chopped
- 1 teaspoon fresh ginger about ½ inch piece, minced
- 1 clove garlic minced
- 1 teaspoon salt
- 1 tablespoon curry powder
- ¼ teaspoon cayenne pepper
- 1 pound carrots about 8 medium carrots, chopped
- 4 cups water
- 13.5 ounce can coconut milk
- optional toppings: chopped fresh parsley green onions, toasted nuts, cooked chicken or shrimp, chickpeas
Instructions
- Heat oil over medium heat in a soup pot. Add onions and sauté for about 5 minutes. Stir in ginger & garlic, and cook for about 1 minute. Stir in salt, curry powder, and cayenne pepper. Stir for 1 minute.
- Add in carrots and cook for 1 minute. Stir in water and simmer for 20 minutes, stirring occasionally.
- Remove from heat and use an immersion blender to blend soup, or carefully transfer mixture to a blender {leaving the top ajar to allow steam to escape} and blend. Simmer soup for another 5-10 minutes to let it thicken a little.
- Stir in coconut milk and cook until soup is warmed through - you don't really want this to boil.
- Serve with desired toppings.
Notes
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Note: This post was originally published February 26, 2013. Photos have been updated and recipe retested (and retested and retested...)
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