Curried Coconut-Carrot Soup

Curried Coconut-Carrot Soup

"Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger."
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servings 317 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F.
  2. Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
  3. Transfer to Oster(R) Versa(R) Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
  4. Blend on HIGH for 1 to 2 minutes or until creamy.
  5. Remove to a medium saucepan; stir in stock.
  6. Cook over medium heat until heated through, about 5 minutes.


Read all reviews 9
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Really loved this soup! I always make as directed the first time, otherwise why use the recipe in the first place (unless of course I don't have all the right ingredients on hand). To make it ...

This soup was so delicious! I just used a regular old hand blender and it got the job done. I had to go through with several passes to get the chunks smooth, but it was well worth the effort. F...

This soup is unreal delicious; so good in fact, we didn't have any left overs. The only problem was roasting the carrots in the oven. I had them in there for almost an hour and they were still ...

This was delicious! I needed a pureed soup that I could eat just lukewarm, as I had a tooth extracted today. This was yummy enough to forget about the pain. I did make a few changes, though. ...

It was missing something. Can't put my finger on it though. I made it with organic turkey bone broth and fresh tumeric and ginger root and added some fresh garlic. Still something is lacking....

Liked it very much, but can't deal with putting on the oven on a hot day, so I put the carrots and stock in the pressure cooker (a pan and lid will do) and cooked them that way.

Followed the recipe and enjoyed every spoonful. Saved the recipe to make again!

I made this just as the recipe said and it was delicious! I added fresh chopped ginger and next time will add a bit more fresh ginger and a bit more curry as we like the heat.

Wonderful! Tasty and easy to make. Will do it again and maybe experiment with some green onions too.

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