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  • Brittany Aldridge

Creamy Curried Carrot & Coconut Soup

This soup is simply delicious and easy to make. Full of spice and flavour from ample amounts of chilli, coconut, carrots, garlic, onion and curry powder then its all puréed up with coconut milk to make a creamy spicy soup that will enliven your taste buds!


  • 3 tablespoons coconut or extra-virgin olive oil

  • 2 teaspoons chilli flakes

  • 2 teaspoons ground turmeric

  • 1 teaspoon ground ginger

  • 2 heaped teaspoons curry powder

  • 1 teaspoon mixed herbs

  • 4 garlic cloves, chopped

  • 2 onions, chopped

  • 4 cups carrots, peeled, roughly chopped

  • freshly cracked black pepper, to taste

  • salt, to taste

  • 2 bay leaves

  • 1 400ml can coconut milk

  • 2 tablespoons fresh lemon juice


  • Heat oil in a large pot or Dutch oven over medium heat. Add spices, chopped onions, garlic and carrots, season with salt and pepper, then cook, stirring occasionally, until the onions are softened and everything is fragrant, around 10 minutes.

  • Add the bay leaves and 4 and a half cups of water, bring to a boil, then reduce heat and simmer until carrots are tender, around 30- 35 minutes. Remove and discard the bay leaves then carefully (it will be very hot) purée with a hand blender or in small batches in a blender until smooth. Pour in the coconut milk and stir through, season with salt, pepper, and lemon juice, simmer for 5 minutes more.

  • Serve soup in bowls with Greek yoghurt or sour cream if you like, soup will keep stored in the freezer for up to 3 months.

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