Roasted Carrot Coconut Curry Soup

Sherri Williams


What do you cook with 2 lbs. of extra carrots? This soup! This beautiful soup has the Irish Flag colors as well. I hope you enjoy. Cooking with Passion, sw:)


★★★★★ 1 vote

10 Min
1 Hr 10 Min


  • 2 lb
    carrots peeled
  • 5-6 large
    garlic cloves
  • 1 large
    onion, roughly chopped
  • 2 Tbsp
    vegetable oil
  • 1 can(s)
    coconut milk, unsweetened
  • 4 c
    chicken broth or veggie broth
  • 1 Tbsp
    red curry paste
  • 1/2 tsp
    ginger, grated
  • 1/2 tsp
    corinder, ground
  • 1/2 tsp
  • 3
    lime kaffir leave
  • 1 Tbsp
    fish sauce**optional**
  • 2 tsp
    palm sugar or light brown sugar
  • ·
    salt and pepper to taste
  • ·
    **garnish with toasted garlic, toasted coconut, cilantro & cream. adjust seasoning to your liking**

How to Make Roasted Carrot Coconut Curry Soup


  1. preheat oven to 350 degrees. place carrots, galic and onion on an oven proof pan. brush veggies with oil and sprinkle with salt and pepper. roast in oven for 30 minutes or until carrots are soft
  2. in a 5 quart stock pot, place roasted veggies, stock and remaining ingredients except for coconut milk. boil on low for 20 minutes or so. remove lime kaffir leaves. puree with an immersion blender of blend in batches in a blender. after blending thorougly, add coconut milk and simmer for an additional 15 minutes
  3. bowl up and ganish. ENJOY!!!

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