Carrot-Coconut Soup

My friend made this for me and after trying it I had to get the recipe it was so delicious. I made the soup last night and I was surprised at how easy it was, though it did take a bit of time while waiting for the carrots to soften. I loved it, creamy, with a good amount of spice, while being nice and carrot-y. This is going into the family dinner recipe rotation for sure.

I liked this and it was easy, but I found it just a bit bland, and decided add to the flavors. A lime’s worth of juice, quite a bit of ginger, (as suggested by others) and a squirt or two of fish sauce took it from good to great.

I made as written except did not peel carrots (used organic and scrubbed well). Used Trader Joe’s srirarcha as the chili sauce. I loved it! I feel like the flavors were so good considering how easy and how few ingredients there were! I first tried to use my immersion blender, but wanted it smoother so I did blend in my Vitamix and thinned with water after as suggested. I will definitely make again and double it as it was a small recipe!

This is delicious, easy to make and inexpensive! I think it would be good with the gingered shrimp (if you want a bit of protein) from a butternut squash soup recipe on epicurious which is also a great fall recipe.

Delicious. Surprisingly thick and creamy. Perfect for lunch on a chilly day. I agree with the suggestion of adding some minced ginger next time. I used my immersion blender which was quick and easy.

What an elegant and simple soup! I grated about 1″ of fresh ginger into the carrot and onion sauce and went light on the hot sauce. Used light coconut milk, and squeezed a bit of lime juice on before serving. Beautiful first course.

I have made this just to keep in the fridge, dinner parties and holidays …always a winner and v easy to make vegan …I added a big lump of crabmeat at one party and was delish !

The person I shared this with doesn’t like chili so we ate it as is, but otherwise this was just as others have said: easy and delicious, just the way it’s written. I ended up adding a few extra carrots, to make it more nutritious, plus some extra stock to even out the thickness/cut some of the creaminess. If I’m just making this for myself I will probably use lighter coconut milk (as others have suggested), and possibly cut down on the butter. This would be perfect as first course for entertaining.

This was delicious! I added some plain full fat greek yogurt which we though rounded out the flavor and the texture as well. I’m going to try a squeeze of lime next time! Thanks

Just made a double batch of this soup for dinner and it was wonderful! I only had one onion so I added four cloves of garlic as a substitute for another onion (for a double batch). For the chili sauce I still used just two tablespoons of Sriracha — almost too spicy for mine and my hubby’s taste; I would recommend adding chili sauce to taste as we did not need any as a garnish.

This is the best carrot soup I’ve ever tasted. I usually double the batch and freeze the extra. This is so delicious, I don’t change a thing!

Ok…made this soup again, 2x in one week! This time for an art reception at my local library….soup shots. People loved it.
This time I sauted the onions and carrots in coconut oil instead of butter or oil.

I love carrot soup and have made many variations.
This was a wonderful spin. I had carrots needed to be cooked and some leftover coconut milk. I used Thai Kitchen red curry paste, substituted a little oil for butter and cooked it for 6 min. in my PC (pressure cooker).
Have a yen for soup….take out that PC and you’ll be eating in a flash!

This soup is AMAZING. Who knew carrot soup could be so good. I’m a big believer that food need not be complicated to be delicious and this recipe proves this, it tastes better than it should for how little effort it takes!
I have made this several times. The first time the only change was that I used a Garlic Chili Paste because that was what I had. Delish.
I am always looking for ways to make dishes healthier without compromising taste so the next time I tried light coconut milk and half the butter. It was still good but not nearly as moreish. The next attempt was a double batch using 2/3rds the butter and a can each of regulat and light coconut milk. it was great!
Everyone who has tried it loves it and I have had several recipe requests.
This one in going in the regular rotation.

I followed the recipe pretty closely except that I used more carrots because I had so darned many from my CSA box. This is a lovely carrot soup and my husband loved it. The coconut milk adds a velvety texture but the flavor stays in the background. I served it with a sprinkle of fresh chopped cilantro and a spritz of lime juice over the top to balance the sweet.