Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this carrot coconut curry soup satisfies on a cool fall or spring evening.
Last week, after nine years of co-habitation, Jay and I finally took a big step.
We got our knives professionally sharpened.
Some tasks get put off indefinitely, and it isn’t until a hip kiosk opens near your yoga studio that you realize how much time has passed. So many squashed tomatoes, bruised herbs, and mutilated fruit over the years; I get misty-eyed just thinking about it. (Or maybe that’s the onions…)
Speaking of onions, they are another reason to get your knives sharpened. A sharp knife slices through an onion’s cells more cleanly, releasing fewer sulphuric acids to burn your eyes as you prepare a batch of creamy carrot coconut curry soup.
But perhaps the best reason to get a new lease on the lives of your knives at Bernal Cutlery is that delicious experiences await you while you, er, wait. Pique your appetite as you sniff your way through the spice and herb blends at Spice Hound. Treat yourself to an egg cream and a rueben at Paulie’s Pickling, a Jewish Deli counter that gives the Wise Sons a run for their gelt. And don’t pass over the pickles – the half sours are to die for. (I’m Jewish, I can make these bad puns, ok?)
If you need to work off all those goodies, get your asana into Bernal Yoga for some stretches and twists; though you may not be able to pass up a buttery scone or croissant from Sandbox Bakery on your way back.
(Update 2020: sadly, Bernal Cutlery moved to the Mission. But there are loads of fun things to do around there too!)
When we’d wrapped up our Bernal Heights shenanigans and got our knives home and unwrapped, we found them even sharper than when we’d first bought them, with a perfect, gleaming new edge on each steel blade. They make chopping sturdy root vegetables a whole new pleasure. This may or may not be why I’ve made carrot coconut curry soup three times in the past two weeks.
The other reason I’ve made so much of this carrot ginger curry soup is that it is darn good – an ideal meal for a chilly fall evening. At its essence a traditional carrot ginger soup, it packs a few exotic punches.
Floral ginger and coconut milk mingle with earthy, sweet carrots and grounding curry spices. A squeeze of lime and some fresh cilantro leaves brighten the flavors. Creamy potatoes and a pour of rich coconut milk create a smooth and luxurious texture that prevents you from feeling in any way deprived. And all this deliciousness just happens to be vegan, to boot.
Best of all, it’s super simple to put together. In other words, you don’t have to be the sharpest knife in the drawer. (Though having one wouldn’t hurt.)
More Soup Recipes:
- Lentil Soup with Chestnuts and Fennel
- Smoky Tomato Butterbean Soup
- White Bean, Kale and Farro Soup with Parsley Pesto
- Zucchini Basil Soup with Crème Fraîche and Pickled Corn
More Curried Recipes:
- Winter Vegetable Noodle Curry
- Curried Sweet Potato Tea Cake
- Curried Quinoa with Spring Veggies and Yogurt
- Coconut Curry Shakshuka
More Carrot Recipes:
- Gluten-Free Dairy-Free Carrot Cake
- Roasted Beet & Carrot Lentil Salad with Feta and Yogurt
- Coconut Curried Chickpeas with Carrots and Cashews
- Roasted Rainbow Carrots with Ricotta & Gremolata
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this curried carrot soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Curried Carrot Soup with Ginger and Coconut MilkPrint Recipe / Pin Recipe
- 2 tablespoons coconut oil (or ghee for a non-vegan option)
- 1 large yellow onion, diced
- 2 tablespoons peeled and finely chopped fresh ginger
- 2 cloves garlic, peeled and sliced
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon ground turmeric
- 1 1/2 pounds carrots, peeled and chopped (about 2 bunches) (4 cups)
- 3/4 pound yellow potatoes, peeled and chopped (2 cups) (or more carrots)
- 1 teaspoon salt, more to taste
- 5 cups unsalted vegetable stock or water
- 1 can full-fat coconut milk, 1/4 cup reserved for garnish (13.5 ounces)
- juice of 1 lime, to taste (optional)
- cilantro leaves or wilted, chopped spinach (optional)
- Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger, curry powder, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the carrots, potatoes, salt and stock. Bring to a boil over high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, 25-30 minutes. Remove from the heat and add most of the coconut milk, reserving 1/4 cup for garnish.
- Cool the soup slightly, then puree smooth with an immersion blender (or in batches in a blender or food processor). Add lime juice to taste, if using – it should brighten the flavors without standing out on its own – and more salt if needed (sourness magically diminishes saltiness, so you'll want to add more salt as you add more lime).
- Heat the soup gently, stirring, until it is steaming but not bubbling so as not to curdle the coconut milk, and taste again for balance and seasoning. Ladle hot soup into bowls, swirl in some of the reserved coconut milk, and garnish with cilantro leaves or spinach, if using.
- The soup keeps well, refrigerated, for up to 4 days.