Curried Carrot Coconut Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 Tbsp olive oil
  • ½ small onion, chopped
  • 1 garlic clove, minced
  • 2 tsp yellow curry paste *
  • ¼ tsp cayenne (optional)
  • 1 lb. carrots, peeled and chopped
  • 2 cups vegetable broth, reduced sodium
  • 1 can (15 oz.) lite coconut milk
  • ¼ cup plain yogurt (Greek or regular)
  • cilantro, chopped for topping
  • croutons for topping (optional)
  • 2 pieces naan bread (optional)
  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook 3-5 min. until onion is translucent. Add curry paste, cayenne and cook an additional minute. Add carrots and chicken broth and continue to cook until carrots are tender (approx. 10-12 min). Turn off heat and let soup cool slightly.
  2. Puree soup in a blender, working in batches. Add back to saucepan and stir in coconut milk. Heat until hot.
  3. Serve soup in bowls and top with a dollop of yogurt, chopped cilantro, and fresh pepper.
  4. Top with croutons and serve with ½ piece warm naan bread (optional)
  5. * yellow curry paste is available in well stocked grocery stores and in Asian markets
Recipe by Simple Healthy Kitchen at