Coconut Curry Carrot Soup

Snow got you down? Give this coconut curry carrot soup a try. It’s quick and simple and pretty much guaranteed to brighten your day.

One of the first tricks I learned as a young vegan was that everything tastes better curried. Are you a new vegan who doesn’t know how to cook? Curry stir-fry is what’s for dinner! Is your tofu scramble insufferably bland? Dump some curry powder on it! Bored with your nutritional yeast-topped popcorn? Just add curry powder!

Curry powder got me through a lot of hard times, but as my cooking skills (marginally) improved over the years, I largely stopped using it. A couple of months ago, though, I made a nice Thai dish using curry paste (the indisputable adult alternative to curry powder). I was looking for something to do with the leftover paste when I came across a recipe for a curried carrot soup.

Let’s be clear: I love all kinds of green juices, but I just can’t get on board with unadulterated carrot juice. Hence, I was skeptical about trying a soup that’s 90% carrot — but I’m so glad I did. Ever since that day, I’ve been making this soup about once a week. It’s creamy and sweet and spicy and dayglo orange and tastes like a dang bowl of sunshine.* It’s a dish that 10-years-from-now-you won’t be ashamed to have called a staple.

Coconut Curry Carrot Soup
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Simple, spicy, and rich, this soup is a great accompaniment to a salad or sandwich.
  • 1 Tbsp unrefined coconut oil
  • 1 medium onion, chopped
  • 2 Tbsp red curry paste
  • 3 c water
  • 1 14-oz can coconut milk
  • 2 lbs carrots, sliced into ½" half-moons
  • 1¼ tsp salt
  1. In a large saucepan, saute onion in coconut oil until translucent.
  2. Stir in curry paste and saute for 30 seconds.
  3. Add water, coconut milk, carrots, and salt.
  4. Bring to a boil, then reduce heat.
  5. Simmer for ~15 minutes, or until carrots are tender.
  6. Remove from heat and puree in a high-speed blender.
  7. Serve hot.
There's no need to peel your carrots for this recipe -- just don't use ones that are old and shriveled!

I always use the full 2 tablespoons of curry paste because I prefer my meals on the hot side, but if you're really sensitive to heat (or want to feed this to children), you can start with 1 tablespoon and stir in more to taste.

While using a high-speed blender will give you the silkiest results, this should work well in a regular blender or food processor so long as you boil the carrots a little bit longer, until they're quite tender.

*Obviously this dish tastes even better if you imagine it’s the pureed flesh of the United States’ fallen commander-in-chief.