Carrot Coconut Curry Soup

Carrot Coconut Curry Soup | A Couple Cooks

Carrot Coconut Curry Soup | A Couple Cooks

You know those recipes where you’re in love from the first bite? This was one of them for us. We received a copy of Easy Gourmet from our friend Stephanie Le last weekend, and we were immediately drawn to this curried carrot soup. I dutifully followed the instructions, whipped out my immersion blender and promptly spewed orange carrot spray around our white kitchen. But with one taste of  the velvety orange puree, I was sold. It’s creamy, with just the right amount of spice. It didn’t even need the garnish (though it sure does look pretty).

Stephanie’s book is gorgeous, and it’s worth purchasing just for the photos (if you’re into food photography like us, or just into drooling over food in general). Her aesthetic is incredible, and she did the entire graphic design for the book herself. This lady’s got talent! A word for the wise: we know many of our readers are vegetarian, and there are quite a bit of meat recipes in this cookbook, so it’s not the place to find oodles of veggie recipes. However, we were able to find quite a few meatless recipes that wet our appetite.

This is a great recipe for a lunch or a light dinner along with some bread and a side salad, or a first course for an elegant dinner. It’s also vegetarian, vegan, and gluten-free, so it fits with many diets.

Congratulations to Stephanie on a knock-out book and this soup, a little slice of carrot heaven.

This recipe is also a great choice for Cook for Health September – don’t forget to enter if you’re in Indiana! Share the healthy food you cook in your kitchen with us and enter to win great prizes! See here for more. 


Carrot Coconut Curry Soup

1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4


  • 1 small onion
  • 1 tablespoon minced ginger
  • 4 cups chopped carrots
  • 1 tablespoon olive oil
  • 2 1/2 cups vegetable broth
  • 14-ounce can coconut milk (full fat)
  • 2 tablespoons red curry paste
  • 1/2 teaspoon kosher salt
  • Cilantro, lime wedges, and red pepper flakes (to garnish)


  1. Dice the onion. Peel and mince 1 tablespoon ginger. Peel and chop 4 cups carrots.
  2. In a medium stockpot, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and 2 1/2 cups vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes.
  3. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add 1 can coconut milk and 2 tablespoons red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add about 1/2 teaspoon kosher salt, then taste and adjust seasonings as desired.
  4. Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.


Slightly adapted from Easy Gourmet by Stephanie Le


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    September 22, 2014 at 8:49 pm

    Mmmm looks good! I recently made a similar soup ( but yours seems much simpler, which is what i love! I love the simplicity of your photos as well :)

  • Reply
    Rivki Locker
    September 22, 2014 at 9:41 pm

    I got some red curry paste at Whole Foods recently – first time I’ve ever bought it – and I had no idea what to do with it. Thanks for the inspiration. Bookmarking this.

  • Reply
    Katrina @ Warm Vanilla Sugar
    September 23, 2014 at 4:37 am

    Easy peasy and totally delicious looking! Great flavour!

  • Reply
    Katie @ Whole Nourishment
    September 23, 2014 at 6:12 am

    Love at first bite, yep! I just made something along these flavor lines for our weekend guests so I know I’ll love this soup.

  • Reply
    Tina Muir
    September 23, 2014 at 6:37 am

    This sounds wonderful! I love making carrot soup, and I love curry soup, so what a great combination! This would be perfect for a chilly day, with a nice crusty loaf of bread (yes, I said loaf, need to keep up my carbs :P). Thanks for the recipe :)

  • Reply
    September 23, 2014 at 9:16 am

    Yum! This sounds delicious. I’ll be making this tonight with the boatload of carrots from last week’s CSA share. I love the red curry paste!

  • Reply
    molly yeh
    September 23, 2014 at 10:28 am

    YAY for soup season, YAY for steph’s book, YAY for these gorgeous photos, yo!

  • Reply
    September 23, 2014 at 1:19 pm

    you guys! this is too gorgeous :)
    especially that second photo with the spoon in it!

  • Reply
    September 23, 2014 at 4:29 pm

    Looks delicious and the pictures are fantastic!

  • Reply
    jaime // the briny
    September 23, 2014 at 7:04 pm

    the simplest soups are the best, and this one looks totally delicious. beautiful photos!

  • Reply
    September 25, 2014 at 7:17 am

    Delicious! I love love love a coconutty – curry soup and this looks amazing. Bec x

  • Reply
    Lynn @ The Actor’s Diet
    September 27, 2014 at 7:23 pm

    Coconuts and carrots – one of my favorite combos! I’d love to link to this recipe (with a pic) from my blog; would that be okay?

    • Reply
      September 27, 2014 at 9:48 pm

      That would be fine, thanks!

  • Reply
    October 28, 2014 at 7:06 pm

    Delicious! I used up the last of my garden carrots and a small red pepper. I could drink up this coconut curry flavor! My veggies took more like 30-40 minutes to be tender enough for the immersion blender, but this recipe couldn’t be easier. Thanks!

  • Reply
    April 2, 2015 at 3:18 pm

    Just wondering if this dish freezes well if I made a large batch?

    • Reply
      April 2, 2015 at 3:24 pm

      We haven’t tried it, but I think it would be just fine!

  • Reply
    February 15, 2017 at 10:47 am

    I used a popular red Thai curry paste I get at an Asian store – it is made by Cock Brand – I halved your requirement and it was still a little too spicey for me & I like spicey.

    Will make it again and would substitute vidalia onions

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