Curried Coconut Carrot Soup

25 minutes to assemble and purée
30 minutes to cook
Total time: 55 minutes
12 cups or 6-2 cup servings
Curried Coconut Carrot Soup
25 minutes to assemble and purée
30 minutes to cook
Total time: 55 minutes
12 cups or 6-2 cup servings
This is the perfect lunch or appetizer soup. Coconut Milk creates a smooth texture and a bit of A Taste of Thai Curry Paste gives it a little kick. It’s also vegan and gluten free, so all your guests can enjoy it!
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Ingredients

  • 2 tablespoons coconut or olive oil
  • 2 lbs carrots, peeled and sliced
  • 1 cup diced onion
  • 3 stalks celery, sliced
  • 1 large Yukon Gold potato, peeled and chopped (1 cup)
  • 1-48 oz box vegetable stock, divided
  • 1 tablespoon Red Curry Paste
  • 2-13.5 oz cans Coconut Milk, divided
  • Chopped cilantro or basil

Directions

  1. Add oil to soup pot or Dutch oven. Add carrots, onion, celery, and potato. Cook over a medium-high heat until water from vegetables is gone.* Add 1 cup vegetable stock and Red Curry Paste. Stirring, cook until curry paste is dissolved. Panang or Yellow Curry Paste could be substituted for Red Curry Paste, if desired.
  2. Add remaining stock, and all Coconut Milk, except 1/2 cup reserved for garnish. Cook until vegetables are soft.
  3. In blender, purée soup in small batches until smooth. Pour soup back into pot and bring to a simmer. Serve in bowls with a spoonful of coconut milk carefully floated on top and chopped herbs of choice.

In This Recipe

A Taste of Thai Unsweetened Coconut Milk
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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A Taste of Thai Red Curry Paste
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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