Curried Carrot Coconut Soup Recipe

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.

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

Step 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

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

*Find in grocery stores' Asian-foods aisle.

Step 4

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories307

% Daily Value *
Total Fat 27g35%

Saturated Fat 22g111%
Cholesterol 22mg8%
Sodium 519mg23%
Total Carbohydrate 15g6%

Dietary Fiber 3.5g13%
Protein 6.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Curried Carrot Coconut Soup