Curried Coconut Carrot Soup | Cook for Your Life
Curried Coconut Carrot Soup - Cook For Your Life- anti-cancer recipes

Curried Coconut Carrot Soup

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4.7 out of 5 stars (based on 3 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 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 curry...


  • 1 tablespoon canola, or grape seed oil
  • 1 medium onion, chopped
  • 2 teaspoons red curry paste
  • 2 tablespoons fresh ginger, peeled and chopped
  • 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


339 cals


25 g

Saturated Fat

19 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

2 g


29 g


12 g


7 g


5 g


1273 mg


  1. 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.
  2. 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.
  3. 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 nearby store, buy it online. A jar of curry paste will keep indefinitely in the fridge to make this and other curry dishes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society