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Curried Carrot Soup, with Ginger and Coconut Milk

This creamy, spiced carrot soup is vegan friendly!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 main course-sized servings.
Author: The Bojon Gourmet


  • 2 tablespoons coconut oil
  • 1 large yellow onion, diced
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1 1/2 pounds carrots, peeled and chopped , (about 2 bunches) (4 cups)
  • 3/4 pound yellow potatoes, peeled and chopped , (2 cups)
  • 1 teaspoon salt, more to taste
  • 5 cups water , (or a mild, unsalted vegetable stock)
  • 1 can full-fat coconut milk, 1/4 cup reserved for garnish, (13.5 ounces)
  • juice of 1 lime, to taste
  • cilantro leaves, for garnish


  • Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger and curry powder and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the carrots, potatoes, salt and water. 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 – 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.
  • The soup keeps well, refrigerated, for up to 4 days.


This soup is all about the carrots, so use the freshest, sweetest, smallest ones you can find.
The soup keeps beautifully, its bright color kept in tact and flavors developing over a day or two in the fridge. In fact, I'd recommend making it at least an hour or two ahead to give the flavors a chance to meld.
Extra cilantro can be used up in Avocado Tomatillo Salsa or Cilantro Pepita Pesto.
Nutritional values are based on one of six servings.


Calories: 257kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 16g | Sodium: 492mg | Potassium: 782mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18945IU | Vitamin C: 16.7mg | Calcium: 79mg | Iron: 4.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!