Curried Carrot Soup Recipe with Pops of Flavor

Coconut milk and curry bring a tasty twist to regular carrot soup in this recipe. This incredibly healthy, creamy soup can be enjoyed during any season–and perfect for a crisp fall day or evening.

You have the option of serving the soup either hot or cold. If it is served cold, add a little water in order to thin it out to your desired consistency. Garnish with cilantro to serve.


Course: Appetizer, Dinner, Snack
Cuisine: Paleo, Primal
Servings: 4


  • 2 lbs Carrots (peeled and roughly chopped)
  • 2 tbsp Extra virgin olive oil
  • 1/2 White onion (large , roughly chopped)
  • 1 tsp Curry powder
  • 3 cloves garlic (minced)
  • 5 cups Vegetable stock
  • 1/2 cup Coconut milk
  • Salt and pepper (to taste)


  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onion, curry powder, and a pinch of salt.
  • Sauté for 4-5 minutes.
  • Add the garlic and cook for one minute more.
  • Add the carrots and stock into the pot.
  • Bring to a boil, and then reduce the heat to simmer.
  • Simmer, covered, for 18-20 minutes until the carrots are tender.
  • Remove from heat.
  • Use an immersion blender to purée the ingredients in the pot until smooth.
  • Alternatively, transfer to a blender in batches to purée.
  • Return the puréed soup to the stove over medium heat and stir in the coconut milk, cooking for 3-4 minutes more.
  • Adjust salt and pepper to taste. Serve warm.

Original recipes at

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