Carrot curry soup

Carrot curry soup


3 people made this

About this recipe: Carrots never tasted as good! In this vegetarian soup, they are spiced up with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.


Serves: 8 

  • 950ml vegetable stock
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 900g carrots, peeled and chopped
  • 1 (400ml) tin coconut milk
  • 400ml water
  • 1 teaspoon freshly chopped coriander

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Pour the vegetable stock into a large pot and bring to the boil over medium heat. Stir in the curry powder, cumin, cinnamon and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  2. Strain out the carrots from the stock and place carrots in a food processor or blender, filling the jug no more than halfway full. Pour just a little of the vegetable stock into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded tea towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable stock. Alternately, you can use an immersion blender and puree the carrots right in the cooking pot.
  3. Stir in the coconut milk and the water (use the coconut milk tin to measure). Bring back to a simmer; sprinkle with coriander to serve.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate