Creamy Autumn Carrot Soup

Creamy Autumn Carrot Soup

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LilSnoo 187

"Carrots, coconut milk and curry combine together to make this colorful and fragrant creamy autumn soup. It makes the perfect start to Thanksgiving dinner."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a stockpot over low-medium heat, cook the carrots and onions in the oil for 8 to 10 minutes, covered, and stir occasionally, taking care not to burn the onions.
  2. Add the garlic, ginger (if using), curry powder, salt, and pepper; saute for 1 more minute.
  3. Add the vegetable broth, cover and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the carrots are tender.
  4. Add the coconut milk and bring to a low simmer. Turn the heat off.
  5. Use an immersion blender to puree the soup; if you don't have one, then let soup cool slightly and puree in a blender in small batches. Return to pot.
  6. Stir in the maple syrup. Adjust salt and pepper if needed. Ladle into bowls and sprinkle with a pinch of freshly grated nutmeg, if desired.