Carrot Coconut Soup Recipe

Name: Carrot Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 medium yellow onions, diced; 6 pounds carrots, sliced into 1/4-inch rounds; 6 garlic cloves, minced; 3 quarts vegetable broth or chicken broth; 3 13.5-ounce cans unsweetened coconut milk, well stirred; 1/4 cup peeled and minced fresh ginger; Salt and ground white pepper; 2 cups slivered almonds, toasted; 2 medium baguettes; Paprika (optional); 1 recipe Curried Beet (recipe below); Creme Fraiche; 4 tablespoons roasted and pureed beet; 1 tablespoon curry powder

Servings: persons

2 tablespoons olive oil
6 medium yellow onions, diced
6 pounds carrots, sliced into 1/4-inch rounds
6 garlic cloves, minced
3 quarts vegetable broth or chicken broth
3 13.5-ounce cans unsweetened coconut milk, well stirred
1/4 cup peeled and minced fresh ginger
Salt and ground white pepper
2 cups slivered almonds, toasted
2 medium baguettes
Paprika (optional)
1 recipe Curried Beet (recipe below)
Creme Fraiche
4 tablespoons roasted and pureed beet
1 tablespoon curry powder

1
In the stockpot, heat the oil over medium-high heat and saute the onions until soft, about 7 minutes.
2
Add the carrots and saute until they start to soften, 10 to 15 minutes.
3
Add the garlic and continue to cook for 2 to 3 more minutes, stirring frequently.
4
Reduce the heat so the mixture doesn't scorch.
5
Add the broth, coconut milk, and ginger and bring to a boil.
6
Reduce the heat and simmer for 10 to 15 minutes, or until the carrots are very soft.
7
Puree with an immersion blender until silky smooth.
8
Season with salt and pepper.
9
Include one quarter of the almonds, bread, and creme fraiche.
10
TO SERVE
11
Reheat and garnish with toasted almonds, a dollop of creme fraiche, and a dusting of paprika, if desired.
12
Serve the bread alongside.

1212

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 medium yellow onions, diced, 6 pounds carrots, sliced into 1/4-inch rounds, 6 garlic cloves, minced, and more.

Yes, Carrot Coconut 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.

Carrot Coconut Soup

How did you like this recipe?

Frequently Asked Questions