Curried Carrot Soup

With fall officially here it’s the beginning of soup season! This soup is super-simple to make, creamy and comforting. Don’t be afraid to add other fall vegetables that are sure to show up in your CSA box, such as squashes, parsnips or potatoes. If you want to make the soup milder or have children who don’t like spice, then you can replace the red curry paste with yellow curry paste, which still packs a good deal of flavor but has a lot less heat. Vegetable stock can be bought ready-made, or easily made up on the fly with water and vegetable bouillon (which comes in paste, cubes or powder form).

Below is the recipe, plus step by step instruction with pictures!

Curried Carrot Soup

Makes 7 cups/Serves 4-6

2 tablespoons Dr. Bronner’s Coconut Oil
½ yellow onion, diced
3 cups diced carrots
2 tablespoons Thai red curry paste
4 cups vegetable stock
1 can coconut milk

Warm the Dr. Bronner’s Coconut Oil in a heavy-bottomed pot over medium heat.

Add the onion and carrots and sauté for 10 minutes to soften, stirring occasionally.

Add the curry paste, stirring to coat the vegetables, then add the broth. Bring to a boil. Reduce the heat to medium-low, partially cover, and cook for 20 minutes.

Stir in the coconut milk and remove from heat.

Use an immersion blender or countertop blender to puree the soup until completely smooth.

Perfection!

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Julie Morris

Julie Morris is a California-based natural foods chef, on-camera personality, and New York Times best-selling cookbook author. Julie’s mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow.

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  • Amy B Taylor

    I substituted curry powder for the Thai curry paste. Still amazing! 😻