Photo: Thomas J. Story; Styling: Kevin Crafts
YieldsServes 4
AuthorKristi Juette, Renton, WA,
We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.

How to Make It

Step 1
1

Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.

Step 2
2

Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.

Step 3
3

*Find in grocery stores' Asian-foods aisle.

Step 4
4

Note: Nutritional analysis is per 1 1/4-cup serving.

Ingredients

 1 tablespoon butter
 1/2 small onion, chopped
 1 garlic clove, minced
 2 teaspoons yellow curry paste*
 1/4 teaspoon cayenne
 1/2 teaspoon kosher salt
 1 pound baby carrots, chopped
 2 cups reduced-sodium chicken broth
 1 can (15 oz.) coconut milk
 1/4 cup plain whole-milk yogurt
 3 tablespoons finely chopped cilantro

Directions

Step 1
1

Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.

Step 2
2

Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.

Step 3
3

*Find in grocery stores' Asian-foods aisle.

Step 4
4

Note: Nutritional analysis is per 1 1/4-cup serving.

Curried Carrot Coconut Soup