Curried Carrot and Coconut Soup Recipe (2024)

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Nadya

Doubled the recipe and used 1 Tbs. coconut oil instead of butter, added 1 tsp. sumac for citrusy flavor. Very easy and delicious! Would amp up the nutritional value by adding a 1/2 cup of red lentils at the beginning and topping with a sprinkle of toasted coconut, cilantro, and a little more sumac.

Lance

My pantry compelled several tweaks (perhaps in the spirit of this ad-hoc recipe). But the result was so tasty that I had to write down quantities so that I can do it again.

Following all other instructions, I used these quantities and ingredients:

3 tablespoons coconut oil
1 pound carrots, post-peel weight
1 tablespoon finely-diced ginger
1 rounded teaspoon garam masala
1 rounded teaspoon turmeric
1 rounded teaspoon coriander
about 2 cups water
about 2/3 cup almond milk
1 tablespoon lime juice

Cathy

I loved this soup. It's a warm spicy. The lime balances it all out nicely. I used light coconut milk and half the butter. I can not stop eating it.

Davida

This soup is a real hit. I double the spices to make it more flavorful. Today I served it decorated with a thin slice of lime and some pomegranate seeds. A lovely addition.

Mickie

Can you freeze this soup with the coconut milk already added?

LATSKI

I hesitate to list deviations from the recipe however in this instance they simply show the versatility of the simple recipe. I did not have enough carrots so I added cauliflower to make up the difference. I didnn't have coriander or tumeric so doubled up on curry powder. I doubled the ginger and also the cayenne as we like spice. I was worried about the seasoning until I added the lime: the lime brings out the flavors of the dish. Simple and delightful. Don't forget the lime!

Mary

Used more ginger and garnished with chopped cashews. Left out tumeric because I didn't have any on hand. Still delicious. Definitely going in the rotation.

Naani-Daadi

If you have sour cream, you can drop a dollop on it, and run the tines of a fork through it to make a pretty design before serving. Also, if you have cumin seed, add it to the butter before the onion until you get a faint aroma of roasted cumin, Don't let the ground coriander powder and ground turmeric burn; add just before you add the stock, give it a few stirs.

For a cold summer soup, you could use zucchini. but use a good oil instead of butter, and yogurt instead of coconut milk.

Sue Llewellyn

Kudos to Mark Bittman for this knockout recipe--a total keeper. Also, thanks to Mr. B for mentioning puréeing in the pot with an immersion blender. Too many of his colleagues still seem to be wedded to "Purée, in batches if necessary, in blender or food processor"!

E

I have made this many times before, but last night, I made it with my Instant Pot and it was even simpler than usual. Sauteed onions, carrots, and spices as directed using the "saute" function of the Instant Pot. Then added the 2 cups of broth and cooked at high pressure for 5 minutes, then manual release. Immersion blender and added the coconut milk. I really like this soup with some chickpeas added to it, so those went in after blending as well.

Sally from MN

I was looking for more of a main course option so I used the spice combination but added chick peas and cauliflower to the soup and doubled the spices and coconut milk. It was a delicious combination that I will make again. I added the carrots and cauliflower with the onions and added the chickpeas and can of coconut milk when the carrots and cauliflower were softened.

Caitlin

You're missing the addition of ginger in the instructions.

Jg

...and with leftover soup two nights later, we par-sauteed some shrimp, corn cut off the cobb, and cilantro with a bit more butter and curry powder, dumped it in the re-simmering soup and added raw mandoline-julienned zuchinni. Garnished with more cilantro and another squirt of lime. Un:freaking-believable entree!

Ann Possis

Wow! This is one of the best soups I've ever eaten...and I cook all the time. I didn't have coriander; just used a little curry powder instead. Cut the butter down a bit as well. Of course that won't help when I eat the entire pot by myself, it's so incredibly GOOD. Thank you, Mark Bittman.

Laura

Such an easy, wonderful soup. I’m trying to eat fewer animal products, so the past couple of times I’ve made this, I’ve used Better than Bouillon vegetable stock mix for the base with great success. Husband is a meat and potatoes guy, but he loves this soup too. It’s as good chilled as it is piping hot!

Natali

I used curry powder I had on hand instead of the individual spices. Served with a dollop of cilantro, lime, jalapeno pesto. Delightful!

Jackie

Absolutely perfect!!!

MHCF

Excellent, and an easy, fragrant option for weeknight cooking. I added a few small white potatoes because I had them. I didn't have ground coriander, but I did have garam masala, (includes coriander, cumin and also cinnamon, which enhanced the aroma), so swapped that for the coriander/cumin. I did have chopped cilantro, and definitely recommend adding when serving. The heat from cayenne balances the sweetness. The lime juice ties everything together. I'd make this again.

Sydney

Made as written but had to substitute lemon for lime. Topped with chopped cashews, coconut chips and sliced scallions—was divine!

Kelly M

This is easy and delicious! We use veg stock to make it a vegetarian option. Served with corn bread and there you have perfection.

Buckley

Added parsnips and a full onion instead of half. Insanely good.

Michelle

Just made to be part of Thanksgiving dinner. It is sublime--even before adding any lime (which I will do after reheating). Doubled the recipe--and yes, was a little generous on the onions and spices measurements. Better Than Bouillion stock, two full cans of full fat coconut milk. It makes your mouth happy and makes the house smell divine with its warm spice blend. I plan to top it with toasted & spiced pumpkin seeds for a bit of crunch on the big day. Make this recipe!

adri

More spice. Good base to add stuff too

Jenny-Nick

I have made this soup many times. I must admit, I have made some changes for the families taste. I use a little powdered yellow curry, a smidge of fresh ground garlic, some sambal, and a couple of shakes of fish sauce (to replace the salt). As we had a plethora of carrots in our garden this year, it utilized those fresh underground gems for a delicious dinner.

Sue

I love this recipe and have made it multiple times. My only change is I don't peel the carrots. A good scrub is all they need. The peel gives additional nutrients and a nice subtle earthiness to the finished soup.

Emily

This was sooo good and easy using mostly pantry items. I added a bit (~1/2tsp) of hot madras curry as well. I will double or even quadruple this the next time I make it. It’s also good cold! (A midnight snacking discovery…)

rhuttner

Wow. Love this soup. I’ve been making it regularly Since last fall and figured I’d share some of the modifications I’ve made to personalize the recipe. Always double it. Add a full can of coconut cream (not milk) to add some richness, two stalks lemongrass added at the start, cayenne for spice, dash of nutmeg for warmth, and the juice of a whole lime at the end. Top with cilantro, toasted papitas, and a drizzle of spicy honey. Always make with a side of grilled cheese. Just fabulous.

Gretchen

Great soup! I added one russet potato and halved the amount of lime juice

susan

Roast veggies with rosemary and 3 cloves garlic for 20 minutes at 400

EW

Incredibly tasty. Converted it to instant pot.

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Curried Carrot and Coconut Soup Recipe (2024)

FAQs

Can you use coconut cream instead of coconut milk in curry? ›

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Why is my carrot soup bland? ›

The easiest way to fix bland carrot soup is to add seasonings to taste. Here's what I suggest you add if your carrot soup isn't quite up to standard. Just to be clear, you shouldn't add all the above ingredients to fix your bland carrot soup! Add salt and pepper to taste then one of the other suggestions.

Can I use almond milk instead of coconut milk in curry? ›

Almond milk can work as a substitute for coconut milk, but the main drawback is that it has a much thinner consistency that's similar to water. Before adding it, you can mix in 1 teaspoon cornstarch, which would thicken the entire sauce.

What to serve with carrot soup? ›

The best side dishes to serve with carrot soup are garlic bread, shredded chicken, gluten-free bread, Caesar salad, samosas, ham and cheese sandwiches, tostadas, carrot cake, tomato bruschetta, honey glazed carrots, grilled cheese sandwich, spinach and goat cheese salad, and roasted red peppers.

What happens if you use coconut cream instead of coconut milk? ›

Can You Replace Coconut Cream with Coconut Milk? The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Does coconut cream thicken curry? ›

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

When should you add carrots to soup? ›

Add the carrots in the last half hour or so or when the beans are close to tender. That way the carrots will come out cooked but not mushy. Ditto, for other veggies… add them according to how much time they need to cook.

Is carrot soup a laxative? ›

The significant amount of fibre in carrots help ensure bowel regularity, as fibre makes the stool bulky and helps it pass smoothly through the digestive tract - this further keeps constipation at bay. A healthy digestive system is known to be linked with healthy weight loss as well.

Should you leave skin on carrots for soup? ›

"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel, if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. Whether you leave carrots unpeeled or choose to peel them is mostly a matter of preference.

Do I really need coconut milk for curry? ›

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Do all curries use coconut milk? ›

No, not all curries contain coconut milk. Curries come in a variety of styles and flavors, and the ingredients can vary widely. While coconut milk is a common ingredient in many Southeast Asian curries, other types of curries, such as Indian or Japanese curries, may use different bases like yogurt, tomatoes, or broth.

Is coconut milk OK in curry? ›

If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.

Should you cook carrots before putting them in soup? ›

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

How many carrots is 2 pounds? ›

Go for uniformity when selecting carrots by eye — it's the best way to ensure you're getting as close to a pound as possible without relying on a scale. From there, you can scale up or down as need; 10 carrots will get you to two pounds, and two to three carrots equates to half a pound.

Can I use old carrots in soup? ›

If your carrots have gone soft, don't throw them away! Soft raw carrots are great for blending into a comforting soup. Keep it classic with carrot and coriander, or turn up the heat with fiery ginger and turmeric.

What is the best substitute for coconut milk in curry? ›

8 best substitutes for coconut milk
  • Shredded coconut (and a blender)
  • Coconut cream.
  • Plant-based milk and coconut oil.
  • Coconut water and plant-based milk.
  • Coconut cream.
  • Milk or plant-based milk.
  • Evaporated milk.
  • Heavy cream or half-and-half.
Dec 30, 2022

Can you use coconut cream for Thai curry? ›

Both coconut cream and milk are staples in Thai cuisine, often used as a base for soups and curries. Choosing the right coconut milk can make all the difference to your dish.

What can I use instead of coconut milk in curry? ›

Not all milks are made the same and here, we share 4 substitutes for full-fat coconut milk.
  1. Low Fat / Diluted Coconut Milk. If you're counting calories but can't bear to sacrifice the fabulousness of a coconut milk Thai curry, then this is the hack for you. ...
  2. Cow's Milk. ...
  3. Nut Milk. ...
  4. Soy Milk.

How do I dilute coconut cream to coconut milk? ›

Add 1 tbsp (14.77 mL) of water into the bowl.

Once you've put 3 heaping tablespoons (42.52 grams) of coconut cream into the bowl, measure out 1 tablespoon (14.77 mL) of water. Diluting the coconut cream creates 1 serving⁠—or ¼ cup (59.15 mL)—of coconut milk.

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