Coconut Curry Carrot Soup
The ultimate comfort food, Coconut Curry Carrot Soup is creamy, rich, and bursting with flavor. This easy weeknight dinner combines the sweetness of carrots with the warmth of spices and full-fat coconut milk. Perfect for those chilly evenings, make it tonight and warm your soul!
Equipment
- Blender
- Food Processor
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion (minced)
- 1 large red bell pepper (minced)
- 1 thumb ginger (peeled and minced)
- 2 cloves garlic (peeled and minced)
- 2 pounds carrots (peeled and chopped)
- 1 15 oz can full-fat coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 to 2 cups broth (for thinning)
- ½ cup cilantro
- Zest from ½ Lemon
- Pinch Salt
- ¼ cup toasted pepitas
- Olive oil (optional)
Instructions
- Heat a large pot over medium heat. Once hot, add olive oil. This will help sauté the vegetables, enhancing their flavors. You’ll notice the oil shimmering, which means it’s ready for the next step.
- Add the onion and red bell pepper to the pot. Let them cook together until they become soft and translucent, about 5 minutes. Stir occasionally to prevent sticking, and enjoy the aroma that fills your kitchen.
- Next, stir in the freshly minced ginger and garlic. Allow them to cook for a couple of minutes. You’ll start to notice the fragrant notes of ginger wafting through the air, indicating they are ready.
- Now it’s time to introduce the carrots. Cook them for a few minutes to begin softening them, stirring gently to combine everything. The bright orange color of the carrots is a feast for the eyes.
- Add the curry powder, cumin, and salt. Stir well to coat all the vegetables with the spices. This is where the magic happens as the flavors start to meld together, creating an irresistible aroma.
- Pour in the coconut milk and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 10 to 15 minutes until the carrots are tender. You’ll want to keep an eye on the pot, ensuring it doesn’t boil over.
- Once the carrots are soft, carefully transfer the soup to a high-powered blender. Be cautious, as the soup will be hot. Start to puree the soup, adding broth as needed to achieve your desired consistency. You want it to be silky smooth and not too thick.
- Return the blended soup to the pot and heat again before serving, stirring occasionally. This helps to ensure everything is warmed through and ready to enjoy.
- Mince the cilantro with the lemon zest and a pinch of salt to create a fresh gremolata. This will serve as a vibrant topping for your soup.
- Serve the Coconut Curry Carrot Soup hot, topped with the gremolata and a sprinkle of toasted pepitas. Drizzle with a little extra olive oil if desired for that finishing touch. Enjoy!
Notes
- Tip 1: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days.
- Tip 2: This soup freezes well! Portion it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
- Tip 3: Serve with crusty bread or a refreshing salad for a complete meal. A sprinkle of fresh herbs like parsley or basil can also enhance flavor.
- Tip 4: Use any leftover soup as a sauce for pasta or drizzle over grilled vegetables for a new twist!
- Tip 5: This recipe is already vegan-friendly, making it a fantastic option for plant-based eaters.
- Tip 6: If you love heat, add some chili peppers or a dash of hot sauce to kick it up a notch.