If you’re craving something cozy, nourishing, and packed with flavor, this Curried Carrot Coconut Soup is exactly what you need. Naturally sweet carrots simmer with warming curry spices, fresh aromatics, and creamy coconut milk to create a velvety, vibrant soup that feels both comforting and bright. It’s an easy one-pot recipe that’s perfect for weeknights, meal prep, or serving as a stunning starter, and it just happens to be dairy-free and vegan, too.
Curried Carrot Coconut Soup
A velvety, flavor-packed soup made with sweet carrots, warming curry spices, and rich coconut milk. This Curried Carrot Coconut Soup is cozy, nourishing, and perfectly balanced with subtle heat and natural sweetness, an easy one-pot recipe that’s perfect for weeknights or meal prep.
Equipment
- immersion blender or blender
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp curry powder
- pinch ground cardamom
- 1 large onion diced
- 4 garlic cloves smashed and roughly chopped
- kosher salt
- 10 medium carrots peeled and sliced into ½-in pieces
- 2 large celery stalks sliced thin
- 1 cup coconut milk reserve some of the thicker part for garnish
Instructions
- Heat 2 tbsp olive oil in a large enameled cast iron pot. Add in curry and cardamom and stir to let the oil absorb the flavor, 30 seconds. Add in the onion and garlic, sprinkle generously with salt and stir until aromatic, about 2 minutes. Cover and cook another 8 minutes, stirring and scraping the bottom of the pot occasionally.
- Add in carrots and celery and stir to coat in spices. Cover and cook another 8-10 minutes, stirring and scraping the bottom of the pot occasionally.
- Pour in the coconut milk and 2 cups of water. Bring to a boil then drop to a simmer and cover for 25 minutes.
- Let cool slightly and blend with an immersion blender or regular blender until smooth, adding more water if you prefer a thinner soup. Taste and season with salt.
- To serve, garnish with reserved coconut milk, flake salt and condiment of your choice. I like it with zhug or chili oil.