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Curried Carrot Soup


  • 5 cups chicken broth
  • 2 green onions chopped, green top parts only
  • 4 cups carrots, roughly chopped
  • 1 tsp fresh ginger, finely grated or chopped
  • 2 tsp curry
  • 2 cups coconut milk
  • Sea salt and pepper


  1.  Saute onion and carrots until browned and soft. Add chicken stock, bring to boil and let simmer until carrots are extremely soft, about 30-35 minutes.
  2. Add ginger and curry and let cook another 5 minutes.
  3. Blend soup with an immersion blender or add to blender in small amounts (1/2 blender full).
  4. Add coconut milk and salt and pepper to taste.

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