My Sweet Marie

Curried Carrot Coconut Soup

Posted on: April 4, 2013

If its got coconut milk in it, I am all over it! Coconut milk long thought to be bad for you is now being touted to help lose weight, great for the heart, immune system booster and it’s great for the skin and hair! Those are all great reasons to eat/drink it but for me it’s all about  not being able to have dairy milk! The benefits are well….just a bonus to me! So if you’ve not had coconut milk in a curry or stir fry, get on the band wagon, it’s delicious and healthy! Here’s a recipe share with me from Nancy a buddy at the gym!


  • 2 tbsp butter or veg oil
  •  2 onions diced
  • 2 cloves of garlic minced
  • 1 tbsp minced ginger
  • 2 tsp curry powder
  • 6 large carrots, peeled and chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • juice of one lime
  • salt and pepper to taste
  • cilantro for garnish
  • toasted coconut for garnish
  • ** for a Thai curry add 1 tsp curry paste


  1. In large dutch oven or sauce pan, cook the onions,garlic and ginger in the butter until soft.
  2. Add the carrots and stock, bring to a simmer. Cook for 20-30 minutes or until carrots are tender.
  3. Using an immersion blender (or the zoomer in my home), puree until smooth.
  4. Return to the saucepan and add the milk,curry and lime juice reheating gently. season with salt and pepper.
  5. divide soup into bowls and garnish with a bit of cilantro and toasted coconut.
  6. For a vegetarian option, use a veg. broth rather than a chicken broth.
  7. for a Thai version use curry paste to heat it up a bit!



2 Responses to "Curried Carrot Coconut Soup"

This one I can hardly wait to try, especially as it seems simple enough for hubby to make it!

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