Carrot & Coconut Milk Soup Recipe

Name: Carrot & Coconut Milk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Carrot; 1/2 cup Coconut milk; 2 Green Chili (slit into two); 1/2'' pieces Ginger (cut into long slices); 2 flake Garlic (sliced); 2 Onion (Cut into chunks); 1 sprig Curry leaves; 3 Bay leaves; 1 teaspoon White pepper powder; 1 tablespoon Butter; 2 cups Chicken stock/ water; salt to taste

Servings: persons

1/2 pound Carrot
1/2 cup Coconut milk
2 Green Chili (slit into two)
1/2'' pieces Ginger (cut into long slices)
2 flake Garlic (sliced)
2 Onion (Cut into chunks)
1 sprig Curry leaves
3 Bay leaves
1 teaspoon White pepper powder
1 tablespoon Butter
2 cups Chicken stock/ water
salt to taste

1
Take a thick bottomed vessel or a pressure cooker. Add the butter. Once it starts melting, add the chopped/sliced ingredients into it (onion, green chilly, ginger, garlic and curry leaves) and saute till transparent.
2
Now add the diced carrots, white pepper powder and the bay leaves. Stir for about two to three minutes, till the carrot chunks are transparent.
3
Add the chicken stock. Cover the cooker and pressure cook the carrot mixture till the first whistle comes
4
Take it off the stove and when it cools, blend it in a mixer and strain. Heat the carrot puree and add salt to taste.
5
Switch off the flame and add the coconut milk to the puree. Stir once again and the soup is ready to be served.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound Carrot, 1/2 cup Coconut milk, 2 Green Chili (slit into two), 1/2'' pieces Ginger (cut into long slices), and more.

Yes, Carrot & Coconut Milk Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot & Coconut Milk Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions