Spicy Curried Carrot Soup

4.5 from 2 reviews

This flavor bomb soup needs to be a staple in your household. A mix of carrots, a few potatoes, coconut milk, veggie stock, and a few Thai flavors – it doesn’t get any more flavorful or yummy than this!


  • 2 pounds carrots (about 10-15), peeled and chopped into large chunks
  • 2 russet potatoes, peeled and chopped into large chunks
  • 1 shallot, minced
  • 3 cloves of garlic, peeled and minced
  • 2 teaspoons ginger, freshly grated
  • 2 tablespoons red curry paste, (this is the kind that I use)
  • 1 lime, juiced
  • 2 cans coconut milk
  • 1 32 oz box vegetable stock
  • 2 teaspoons soy sauce (Tamari if gluten free)
  • Olive oil for pot
  • Optional toppings: cilantro, extra lime juice, a dollop of sour cream


  1. In a large pot over medium high heat, add some olive oil and let it sit until hot. Add your shallots, garlic, ginger, and a bit of salt and pepper to the pot and saute for a few minutes until softened, stirring often.
  2. Add your curry paste and lime juice and stir to combine. Cook for another few minutes, stirring often.
  3. Add your carrots, potatoes, coconut milk, and veggie stock. Season with salt and pepper
  4. Bring to a boil and reduce to a simmer. Simmer, covered, for 30-40 minutes or until carrots are very tender when pierced with a knife.
  5. When the carrots are tender, blend everything together with an immersion blender (or stick blender) until the soup is totally smooth. Stir in the soy sauce and season to taste with salt and pepper.
  6. Top each bowl with any optional toppings that you like (sour cream, cilantro, lime juice).


If you don’t have an immersion blender, you can puree this in a food processor. It just won’t be quite so quick and clean! But it’ll work just as well.