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Curried Coconut Carrot Soup

Name: Curried Coconut Carrot Soup
Prep time: 30

(1 votes, average: 4.00 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This Curried Coconut Carrot Soup makes a deliciously spicy challenge to chemo-jaded taste buds. It’s a snip to make, and an exotic way to eat the humble carrot. Once upon a time, Thai red...

1 tablespoon canola, or grape seed oil
1 medium onion, chopped
2 teaspoons red curry paste
2 tablespoons peeled and chopped fresh ginger
2 garlic cloves, minced
2 pounds carrots, peeled and cut in into ½-inch pieces
Salt, to taste
3 cups water, or stock
1 (14 ounce) can coconut milk
Cilantro, for garnish

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Nutrition Facts

Calories

339 cals

Fat

25 g

Saturated Fat

19 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

2 g

Carbohydrates

29 g

Sugar

12 g

Fiber

7 g

Protein

5 g

Sodium

1273 mg

Directions

In a medium stockpot, heat the oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the curry paste, ginger, and garlic. Stir for 2 minutes.
Add the carrots and a generous pinch of salt. Cover and let the carrots steam for 5 minutes, stirring occasionally. Uncover and add the water or broth and coconut milk. Bring to a boil. Cover and simmer for at least 30 minutes, or until the carrots are soft.
Puree soup, until very smooth. Heat through, adding more water if the soup is too thick. Serve with a cilantro stem.

Chef Tips

Thai Kitchen, Taste of Thai and Roland brands all make Thai red curry paste. Walmart stocks all three. If it’s not at a store near you, and you’re fond of spicy foods, buy it online. A jar of curry paste will keep indefinitely in the fridge for you to make this and other curry dishes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.