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Curried Carrot Coconut Soup

Total Time
30 mins

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.

F&F spring veg: Curried Carrot Coconut Soup (0312)

Photo by Thomas J. Story; written by Stephanie Dean
 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

Amount Per Serving
Calories 307Calories from Fat 79
% Daily Value *
Total Fat 27g42%

Saturated Fat 22g111%
Cholesterol 22mg8%
Sodium 519mg22%
Total Carbohydrate 15g5%

Dietary Fiber 3.5g15%
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.