Carrot coconut curry soup is a quick and easy soup that is just so comforting. It’s packed with vitamins, healthy fats, and has anti-inflammatory properties! This soup is perfect for a light lunch and it also makes a great starter.
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Tips for making carrot coconut curry soup
- Do not let the onions brown. When they brown, they become sweet and their flavor is more apparent. Instead, cook them until translucent. This way, they simply provide a backbone of flavor for the soup without it becoming ‘onion carrot soup’.
- Chop the carrots into evenly-sized pieces so they cook at the same rate.
- Make sure the immersion blender is fully submerged or hot soup will splash everywhere.
Carrots are packed with vitamin A. This is a fat-soluble vitamin which means it needs to be accompanied by fat to be absorbed. And it just so has it that coconut milk is a great source of healthy fat! I love it when foods that taste good together, also complement each other nutritionally.
Curry powder is a blend of spices that can vary but generally includes turmeric, cumin, ground coriander, and ground ginger. Turmeric gives curry its distinctive yellow color and it has anti-inflammatory properties. PCOS has been described as low-level chronic inflammation. Adding anti-inflammatory foods to your diet can help ease your PCOS symptoms.
It is important to use a handheld blender when pureeing the soup. If you put hot liquid into a food processor, it can damage the motor. Blenders should not be used either because the pressure from the steam can build up and blow the lid off. Not a fun mess to clean up! If you don’t have a handheld blender, you can mash the carrots with a potato masher like this one. Or, if you’re working with very limited equipment, a fork will get the job done too! The soup won’t be as smooth but it will still taste good.
Carrot coconut curry soup can be stored in the fridge in an airtight container for two days. It can also be stored in the freezer for three months. I suggest freezing it in an ice cube try so you can defrost exactly as much as you need. Sometimes a mug of soup at the end of a hard day can be so comforting! Other days, you might want to feed the whole family.
Buckwheat and oat flour bread spread with butter is a great accompaniment for this soup. Carrot soup is also a perfect appetizer for slow-cooked lamb with garlic and rosemary or gluten-free veggie pack quiche.
If you try this recipe out, please leave a comment below or tag me @lemonandsophia on Instagram and let me know how it turns out!
Carrot Coconut Curry Soup
- Chopping board
- Sharp knife
- Medium pot
- Immersion blender
- 1 tbsp olive oil
- 1 large yellow onion finely chopped
- 2 cloves garlic
- 1 tbsp medium curry powder (see notes)
- 1½ lbs carrots peeled and chopped
- 2 cups vegetable stock
- ½ cup coconut milk
- salt and pepper to taste
- fresh cilantro and pumpkin, sesame, and sunflower seeds to garnish
- Heat the olive oil in a medium-sized pot. Add the onion and cook over medium-low heat for 10 minutes until it is translucent. Do not let it brown.
- Add the garlic and cook for 1 minute until fragrant. Then, add the curry powder and stir so it coats the onion and garlic, and cook for another 30 seconds.
- Put the carrots and vegetable stock in the pot and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until the carrots are fork-tender.
- Blend using a handheld immersion blender until smooth.
- Stir in the coconut milk.
- Taste and adjust the seasoning if necessary. I generally add ¼ teaspoon of pepper but find that if the stock is seasoned, there's no need for salt.
- Garnish with fresh cilantro and seeds