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Curried Carrot Soup With Coconut Milk

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Serves 6-8 | Prep Time 10 | Cook Time 30-45 min

Why I Love This Recipe

FEATURING: Carrots, onions and cilantro (optional).

This is soup that we always get great comments on whenever we make it for our guests. It is SO quick and easy to make. Healthy and completely satisfying. Always a hit! You can easily adapt it based on how many carrots you have. You can also make the soup up to 3 days ahead. We like to serve it homemade buns (ex: using the 10 min dough recipe and dusting with flour at the end: Recipe adapted from Bon appétit:

Ingredients You'll Need

2-3 Tbsp oil
2 pound carrots (1 kg), chopped (you can also peel them, I just don’t)
1 medium onion, chopped
Sea salt & freshly ground pepper, to taste
4 cups of vegetable broth
1 can (13.5 oz) of unsweetened coconut milk
1-2 Tbsp madras curry paste (ex: Patak’s Madras curry paste: Alternatively, you can use 2-3 teaspoon of curry powder which is equally delicious)

FOR SERVING (optional)
A bit of extra coconut milk, for drizzling in each bowl (optional)
Sriracha sauce (for decorating)
Fresh cilantro leaves (for serving)
A few roasted pumpkin seeds (optional)


In a large saucepan, heat the oil over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes.

Stir in broth, coconut milk, and curry paste. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 30–45 minutes (depending on the carrots).

Let soup cool slightly, then purée in a blender until smooth.

Reheat in a clean saucepan, thinning with water to desired consistency, if needed; season with salt and pepper.

Divide soup among bowls and dollop of coconut milk (optional), add a few drops of Sriracha (optional), and top with cilantro & roasted pumpkin seeds (optional).

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