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Curried Carrot Soup

Curried Carrot Soup

Course Soup
Keyword Crushed Red Pepper, Curry Paste
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 332kcal


  • 12 carrots chopped, medium sized, approximately 2 pounds worth
  • 1 quart vegetable broth
  • 1 can coconut milk 13.5 ounce can
  • 1 white onion diced
  • 1 lime juiced, approximately 2 tablespoons
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic minced
  • 1/2 teaspoon salt
  • Crushed red pepper flakes for garnish (optional)


  • In a large high-sided pan over medium heat, heat the olive oil and sauté the onions until soft and translucent (approximately 5 minutes).
  • To the onions, add the garlic and Thai red curry paste, and continue to cook, stirring often, for 1 minute. 
  • Add the vegetable broth and carrots and increase the heat to high. Bring the mix to a boil, then lower the heat to medium-low and simmer the mix until the carrots are cooked (softened, approximately 20 minutes). 
  • Blend the soup with a hand blender until smooth (or transfer the soup to a blender to do so).
  • Add the coconut milk, lime juice, and salt. Continue to simmer the soup for 5 minutes, stirring occasionally. 
  • Plate the soup into bowls and top with a sprinkle of crushed red pepper. Serve immediately. 



Calories: 332kcal | Carbohydrates: 28g | Protein: 4g | Fat: 25g | Saturated Fat: 19g | Sodium: 1377mg | Potassium: 856mg | Fiber: 6g | Sugar: 13g | Vitamin A: 32266IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 4mg