Curried Carrot and Coconut Soup


I wish I had a more sophisticated palate, sadly, I don’t think my palate developed beyond that of a ten-year-old’s.
I wish I was more open to all the wonderful varied food out there, yet there are so many things I just can’t bring myself to like – such is the plight of the picky eater.
I was at a fancy restaurant recently where everyone was excited to try roasted bone marrow, everyone but me, “I’m a vegetarian” I said – I’m beginning to hate that label, it feels limiting.
“That’s ok,” says the waiter, “We’ll find you something equally special.”
I ended up with an un-special plate of pasta with tomato sauce, and watched my dining companions literally moan with pleasure at every bite.
I should be eating that! I thought to myself, my people were sucking marrow from bones centuries before Fergus Henderson put roast bone marrow on the culinary map.


For over a decade I wouldn’t eat soup because my family kept reminding me that I hated soup as a child.
And then one day I was stuck in a cabin and all we had was minestrone, I didn’t want to seem irrational so I ate it. I realised then that maybe I didn’t hate soup after all, and now I can’t imagine why anyone would hate soup, especially with so many kinds out there.
Soups aren’t only heart-warming and nourishing; soups warm and nurture the soul.
Soups are healing, uplifting and comforting, there nothing more satisfying than a warm bowl of homemade soup on a cold dreary day, or when sick or feeling a little down.
I wish I made soup often – especially around this time of year when every day feels like a soup day; did you know that January was national soup month in the US?
I’ve been collecting soup recipes and working my way through them this winter…
I knew I was going to love this soup the minute I saw the ingredients; carrots, coconut milk, ginger and curry powder.

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Curried Carrot and Coconut Soup (Slighty adapted from the Kitchn)

  • 2 tablespoons coconut oil
  • 1 onion, peeled and roughly chopped
  • 2 – 4 tomatoes, roughly chopped
  • ½ habanero pepper
  • 6 cups carrots, unpeeled and roughly chopped (about 6 – 8 medium-sized carrots)
  • 3 ½ cups vegetable stock
  • 1 15-ounce can full-fat coconut milk
  • 1 ½ tablespoons freshly chopped ginger root
  • 1 tablespoon curry powder
  • Salt and pepper to taste


  1. Heat the coconut oil in a large soup pot and add the onions.
  2. Sweat the onions on medium heat for about 7 minutes.
  3. Add the tomatoes, pepper, carrots and cook for another 6 minutes.
  4. Pour in the stock and coconut milk.
  5. Add the ginger, curry powder and chili flakes.
  6. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.
  7. When the carrots are soft, carefully blend the soup in batches in a blender or use an
    immersion blender and puree until smooth.
  8. Season with salt and pepper and garnish with herbs, chili flakes and more coconut milk if desired.
  9. Enjoy!


Prep and cook time for this easy recipe is 30 – 40 minutes and serves about 6 – 8


This is by far one of the best meals I’ve ever made; the thing about this soup is that, it’s not just good… it’s really, really good. It‘s spicy, creamy, and savoury with a hint of sweetness from the carrots.
It’s also soothing, the week I made this, I had a bowl every night at dinner and could just feel my worries slip away with every spoon – it’s restorative.


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  • Reply Viearn

    As a picky eater, I can relate to not wanting to eat things that everyone finds tasty. One of those things for me is soup, except for any soup containing coconut milk. Your recipe looks easy and contains my favourite ingredient. I think I’ll ask my mum to make this for me.

    1 February, 2012 at 8:41 pm
    • Reply Elsa

      Lucky you! Are your parents visiting?

      2 February, 2012 at 8:29 am

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