Coconut Curry Carrot Soup

Featured in the Honolulu Star-Advertiser on March 13, 2019.
Recipe compliments of EAT Honolulu.



Coconut Curry Carrot Soup

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced ginger
  • 4 cups chopped carrots
  • 1 teaspoon curry powder
  • 1 1/2 cups vegetable broth
  • 1 cup evaporated milk
  • 1 (14-ounce) can coconut milk (full fat)
  • 2 tablespoons yellow curry paste
  • 1/2 teaspoon kosher salt
  • Chopped cilantro, lime wedges (to garnish)
  • Red pepper flakes (to garnish)


  1. In a medium stockpot, heat olive oil over medium heat.
  2. Add onion and sauté until translucent, about 6-7 minutes.
  3. Add ginger, carrots, curry powder, vegetable broth, evaporated milk and bring to a boil.
  4. Lower to a simmer; cover and cook until carrots are tender, about 15-20 minutes.
  5. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth.
  6. Return carrot mixture to pot and add coconut milk and yellow curry paste.
  7. Stir until well blended.
  8. Simmer gently for 10 minutes.
  9. Add kosher salt, then taste and adjust seasonings as desired.
  10. Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.
  11. Great topped w garlic pickled carrots and/or vegetables too.

Serves 8.

Approximate Nutrient Analysis per serving (not including salt to taste):
110 calories, 4.5 g fat, 2 g saturated fat, 10 mg cholesterol, 550 mg sodium, 12 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.