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.

This recipe, and others like it, can be found in the article “These Vegetarian Soups and Stews Are the Equivalent of a Warm Hug.”

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