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Curry Coconut Carrot Soup

  • Author: Liv B
  • Total Time: 40 minutes
  • Yield: 4 servings


The perfect thick and creamy coconut curry carrot soup. One of my favourite winter recipes and it makes great leftovers!


  • 1 tbsp oil​
  • ½ onion, diced​
  • 2 cloves of garlic, chopped​
  • 2 cups chopped carrot​
  • 1 tsp salt​
  • 2 tsp garam masala​
  • 1 tsp mild yellow curry powder​
  • 400 mL can of full-fat coconut milk​
  • 1 cup vegetable broth (to add as needed for thinning)​
  • Ryvita Rye & Oat Bran Crispbread, for serving​


  1. In a pot on medium heat, add the oil, onion and garlic and cook 4 minutes, until onions become translucent. Add the carrots and cook 3 more minutes, until softened slightly.​
  2. ​Add the spices and stir to combine. Add the coconut milk and stir to combine. Bring to a gentle simmer and cook 20 minutes, or until carrots are soft.​
  3. ​Transfer soup to a blender or use an immersion blender and blend until smooth. If using a regular blender, remove the plug in the lid and cover lightly with a tea towel to allow steam to escape. If soup is too thick for your liking, add ½ cup, or up to 1 cup, of vegetable broth to thin.​
  4. ​Return to pot on the stove and heat gently, stirring frequently, until hot. Serve hot with Ryvita Rye & Oat Bran crispbread for dipping!​
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes

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