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.
Recipe by Hell Yeah It's Vegan! at