Simple carrot soup
Looking for a delicious, healthy meal? Try our Simple Carrot Soup recipe! Made with creamy coconut milk, fresh carrots, and a hint of curry paste, this vegan soup is flavorful and easy to make. Perfect for any occasion. Get the recipe now!
- 17 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
This simple carrot soup is a delicious and nutritious dish that's perfect for any time of the year. With vibrant carrots as the star ingredient, the soup is enhanced by the rich flavors of coconut milk and curry paste, making it both creamy and tangy. It's easy to prepare and makes for a comforting meal that's suitable for vegans and those looking for a flavorful yet healthy option.
Ingredients:
Instructions:
- Begin by peeling and chopping the carrots and onion.
- Juice the lemon and set the juice aside.
- Toast the almonds in a dry skillet over medium heat until golden brown, then chop them roughly.
- Chop the coriander leaves finely.
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes until they become soft and translucent.
- Stir the curry paste into the sautéed onions and cook for another 2 minutes, allowing the flavors to meld.
- Add the chopped carrots to the pot and stir until they are well coated with the onion and curry mixture.
- Pour in the coconut milk, water, and salt.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are tender, remove the pot from heat.
- Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. Be careful with hot liquids.
- After blending, return the soup to the pot (if using a countertop blender).
- Stir in the lemon juice and adjust the seasoning with additional salt if needed.
- Ladle the soup into bowls.
- Garnish each bowl with chopped coriander leaves and toasted almonds.
- Serve the carrot soup warm. It pairs well with a slice of crusty bread or a side salad.
Tips:
- Cut the carrots into uniform pieces to ensure they cook evenly and blend well.
- If you prefer a thinner soup, you can add more water or vegetable broth to achieve the desired consistency.
- Toast the almonds lightly before adding them to the soup for extra crunch and flavor.
- For a spicier kick, add a pinch of chili flakes or more curry paste according to your taste preferences.
- Garnish with fresh coriander leaves and a squeeze of lemon juice just before serving to add a burst of freshness.
With just a few ingredients, this simple carrot soup comes together to create a delightful and nourishing meal. The combination of sweet carrots, creamy coconut milk, and aromatic curry paste makes it a favorite in any kitchen. Whether you're looking for a quick weeknight dinner or a warm and hearty lunch, this soup is sure to satisfy.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 11g | 28% |
| Sugar 16g | 16% |
| Fat | |
| Fat 33g | 40% |
| Saturated 24g | 80% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1870ug | 208% |
| Choline 36mg | 7% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 3.34mg | 21% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 28% |
| Vitamin E 4.82mg | 32% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.48mg | 53% |
| Iron, Fe 2.69mg | 24% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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