Carrot Curry Soup

This was a special request by none other than my 8 year old nephew Dylan!

They went to a great French café in town, and he ordered the Carrot Curry Soup. I guess he scarfed the whole bowl down and loved it so much that he wanted me to come up with a recipe.

Carrot Curry Soup

I love carrots. I do not love carrot soup. I do not understand this paradox. But I do understand eating my words. Because this soup is fantastic! And for someone who doesn’t like carrot soup I sure had no problem eating tons of this.

Curry and coconut milk turned this into a sweet, spicy, earthy soup that was completely addictive.

Carrot Curry Soup

This Carrot Curry soup is great hot, and the next day when I was too impatient to heat it up, it was just as good cold. Which makes me think I will be making this when the warmer moths roll around.

Carrot Curry Soup

Now, if I had only remembered to save some for my nephew to try…

Carrot Curry Soup, serves 8
-2 Tbs butter
-½ yellow onion, diced
-4 cups carrots, peeled and chopped
-4 cups chicken stock (or vegetable stock)
-1 can coconut milk
-2 Tbs curry powder
-2 tsp cumin
-Kosher salt to taste

1) In a large pot, melt the butter over medium heat.

Carrot Curry Soup

2) Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.

3) Add the carrots and stir to coat them with the butter and the onions.

Carrot Curry Soup

4) Add the coconut milk, and then the broth, cumin and curry powder and bring it all to a simmer.

Carrot Curry Soup

Carrot Curry Soup

5) Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.

Carrot Curry Soup

6) Puree the soup in the blender until smooth and season with Kosher salt to taste.

7) Garnish with a bit of thinly sliced green onions.

Carrot Curry Soup

8) Enjoy!

Print Recipe  

Carrot Curry Soup

This was a special request by none other than my 8 year old nephew Dylan!

They went to a great French café in town, and he ordered the Carrot Curry Soup. I guess he scarfed the whole bowl down and loved it so much that he wanted me to come up with a recipe.

Carrot Curry Soup

I love carrots. I do not love carrot soup. I do not understand this paradox. But I do understand eating my words. Because this soup is fantastic! And for someone who doesn’t like carrot soup I sure had no problem eating tons of this.

Curry and coconut milk turned this into a sweet, spicy, earthy soup that was completely addictive.

Carrot Curry Soup

This Carrot Curry soup is great hot, and the next day when I was too impatient to heat it up, it was just as good cold. Which makes me think I will be making this when the warmer moths roll around.

Carrot Curry Soup

Now, if I had only remembered to save some for my nephew to try…

Carrot Curry Soup, serves 8
-2 Tbs butter
-½ yellow onion, diced
-4 cups carrots, peeled and chopped
-4 cups chicken stock (or vegetable stock)
-1 can coconut milk
-2 Tbs curry powder
-2 tsp cumin
-Kosher salt to taste

1) In a large pot, melt the butter over medium heat.

Carrot Curry Soup

2) Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.

3) Add the carrots and stir to coat them with the butter and the onions.

Carrot Curry Soup

4) Add the coconut milk, and then the broth, cumin and curry powder and bring it all to a simmer.

Carrot Curry Soup

Carrot Curry Soup

5) Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.

Carrot Curry Soup

6) Puree the soup in the blender until smooth and season with Kosher salt to taste.

7) Garnish with a bit of thinly sliced green onions.

Carrot Curry Soup

8) Enjoy!