Curried Carrot and Coconut Soup

Name: Curried Carrot and Coconut Soup
Total time: 30 min
Yield: 2 servings
Ingredients: 3 tablespoons butter; 1/2 medium onion, roughly chopped; 3/4 pound carrots, peeled and cut into 1/2-inch coins; 1 teaspoon peeled, grated fresh ginger; 1/2 teaspoon ground cumin, to taste; 1/2 teaspoon ground turmeric, to taste; 1/2 teaspoon ground coriander, to taste; Pinch of cayenne pepper; 2 cups chicken or vegetable stock; 1 cup unsweetened coconut milk; Juice from ½ lime; Salt and freshly ground pepper; Cilantro, if you have it

By Mark Bittman

Total Time: 30 minutes
Rating: 5(3,022)
Comments: Read comments

There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.

Featured in: What I Ate Last Night Department

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

3tablespoons butter
½medium onion, roughly chopped
¾pound carrots, peeled and cut into ½-inch coins
1teaspoon peeled, grated fresh ginger
½teaspoon ground cumin, to taste
½teaspoon ground turmeric, to taste
½teaspoon ground coriander, to taste
Pinch of cayenne pepper
2cups chicken or vegetable stock
1cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
Step 2
Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
Step 3
If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Ratings

5 out of 5

3,022 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Nadya7 years ago

Doubled the recipe and used 1 Tbs. coconut oil instead of butter, added 1 tsp. sumac for citrusy flavor. Very easy and delicious! Would amp up the nutritional value by adding a 1/2 cup of red lentils at the beginning and topping with a sprinkle of toasted coconut, cilantro, and a little more sumac.

Lance7 years ago

My pantry compelled several tweaks (perhaps in the spirit of this ad-hoc recipe). But the result was so tasty that I had to write down quantities so that I can do it again.

Following all other instructions, I used these quantities and ingredients:

3 tablespoons coconut oil
1 pound carrots, post-peel weight
1 tablespoon finely-diced ginger
1 rounded teaspoon garam masala
1 rounded teaspoon turmeric
1 rounded teaspoon coriander
about 2 cups water
about 2/3 cup almond milk
1 tablespoon lime juice