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–+ servings

Coconut Curry Carrot Soup

This creamy, coconut curry carrot soup is rich and velvety, packed with flavors and a perfect vegan comfort food. It’s quick, satisfying, and nutrient-rich!
Couverts5
Preparation 5 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • pot
  • Immersion blender or countertop blender
  • stirring spoon

Ingredients

  • 2 cups 470 ml vegetable broth
  • 1 can 14 ounces, or 414 ml coconut milk
  • 1 pound 455 g peeled carrots
  • 1 tablespoon 6 g yellow curry powder (store-bought or homemade)
  • 1 tablespoon 15 g minced garlic
  • Salt and pepper to taste

Instructions

  • Add all ingredients to a pot and bring to a boil.
  • Reduce heat and simmer until the carrots are tender, about 10 minutes.
  • Using an immersion blender or countertop blender, purée the soup until smooth.
  • Serve warm, garnished with fresh herbs if desired.

Notes & Wine Advice

Serving Tip:

Serve with a sprinkle of fresh cilantro or a side of crusty bread for extra flavor.

Wine Advice:

Pair with a dry white wine like Pinot Grigio or a light red like Pinot Noir for a refreshing balance.

Nutrition values

Calories: 200 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Sugar: 9 g
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Course; Main Course / Soup
Cuisine; International
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Nut-Free / Soy Free / Vegan / Vegetarian