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Coconut Curry Carrot Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A vibrant and creamy soup blending sweet carrots with fragrant curry spices, topped with fresh gremolata and toasted pepitas.

Ingredients

Vegetables and aromatics

  • 2 tablespoons olive oil
  • 1 large onion (minced)
  • 1 red bell pepper red bell pepper (minced)
  • 1 thumb ginger (peeled and minced)
  • 2 cloves garlic (peeled and minced)
  • 2 pounds carrots (peeled and chopped)
  • 1 15 oz can full-fat coconut milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 to 2 cups broth (for thinning)
  • ½ cup cilantro
  • Zest from ½ Lemon lemon zest
  • ¼ cup toasted pepitas

Optional

  • Olive oil ((optional))

Instructions 

  • Sauté onion and peppers in oil until soft, about 5 minutes. Add ginger and garlic, cook 2 minutes.
  • Add carrots, cook a few minutes. Stir in curry powder, cumin, salt, then coconut milk. Simmer until carrots are tender, 10-15 minutes.
  • Puree the soup with broth until silky. Return to pot, heat through.
  • Make gremolata with cilantro and lemon zest. Serve soup topped with gremolata, pepitas, and a drizzle of olive oil.

Notes

For a creamier texture, blend longer. Adjust broth for desired consistency.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: fusion
Keyword: Carrots