Curried Coconut Carrot Soup

Looking for a cozy, flavorful soup that’s both creamy and comforting? This Curried Coconut Carrot Soup hits all the right notes. Roasted carrots, shallots, garlic, and ginger combine with warm curry spices and rich coconut milk to create a velvety, nutrient-packed dish. Top it off with pumpkin seeds, yogurt, and fresh parsley for a satisfying finish.

Why You’ll Love This Soup

• Warm & Spicy: Sweet curry, turmeric, and a hint of cayenne deliver a comforting heat.
• Creamy & Dairy-Free Option: Coconut milk adds richness without the need for cream (simply skip the yogurt garnish to keep it fully dairy-free).
• Nutritious & Filling: Carrots, ginger, and other wholesome ingredients make for a health-boosting meal.
• Easy to Make: Simple roasting and blending steps ensure even kitchen beginners can master this recipe.

Ingredients

• 3 shallots, peeled and quartered
• 3 garlic cloves, quartered
• 2-inch piece of fresh ginger, peeled and sliced
• 2 lbs. carrots, peeled and cut into 2-inch pieces (about 6 large carrots)
• 1 tablespoon sweet curry powder (or any curry spice blend)
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• ¼ cup pumpkin seeds, for topping
• Optional garnishes: yogurt and chopped parsley

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 375°F.
2. Season the Vegetables
   In a large bowl, combine the carrots, shallots, garlic, and ginger. Drizzle with olive oil, then add curry powder, turmeric, cayenne, salt, and pepper. Toss well to coat all the vegetables evenly.
3. Roast Until Tender
   Spread the seasoned vegetables on a baking sheet or roasting pan. Roast for about 25 minutes, or until the carrots are fork-tender and slightly caramelized.
4. Simmer the Soup
   Transfer the roasted vegetables to a stockpot and add the vegetable broth. Bring to a gentle boil, then reduce the heat and let the soup simmer for 20 minutes.
5. Blend with Coconut Milk
   Carefully transfer the vegetables and broth to a high-speed blender. Pour in the coconut milk and blend on high until you reach a smooth and creamy consistency. If the soup is thicker than you’d like, add extra vegetable broth as needed.
6. Reheat & Serve
   Return the blended soup to the pot and warm it over low heat. Serve hot, topped with pumpkin seeds, a dollop of yogurt (if desired), and a sprinkle of fresh parsley.

Tips & Variations

• Spice Level: Adjust cayenne pepper to control the heat.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
• Vegan Option: Skip the yogurt garnish or use a plant-based yogurt alternative.
• Protein Boost: Add cooked lentils or chickpeas for extra protein.

Enjoy this Curried Coconut Carrot Soup as a hearty lunch, a cozy dinner entrée, or a meal prep staple. With its perfect balance of sweet roasted carrots and warming spices, it’s sure to become a go-to recipe for busy weeknights or special gatherings alike!