Best 3 Roasted Carrot Coconut Curry Soup Recipes

Indulge in a delightful culinary journey with our Roasted Carrot Coconut Curry Soup, a symphony of flavors that will tantalize your taste buds. This delectable soup is a harmonious blend of roasted carrots, creamy coconut milk, aromatic curry spices, and a touch of ginger, creating a rich and satisfying dish. Accompany this soup with a variety of delectable accompaniments, including fluffy naan bread, crispy papadums, or a refreshing cucumber raita. For those seeking a vegan alternative, we offer a plant-based version of this soup, ensuring that everyone can savor its deliciousness. Additionally, discover our extensive collection of soup recipes, featuring an array of flavors and cuisines to satisfy every palate. From classic chicken noodle soup and hearty beef stew to exotic tom yum soup and spicy Szechuan wonton soup, our soup recipes will warm your soul and elevate your culinary skills.

Let's cook with our recipes!

CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

RED CURRY CARROT SOUP

Red Curry Carrot Soup image

With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. -Dilnaz Heckman, Buckley, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

5 packages (3 ounces each) ramen noodles
3 garlic cloves, minced
2 tablespoons peanut oil
1 can (13.66 ounces) coconut milk, divided
2 tablespoons red curry paste
1-1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
32 frozen fully cooked homestyle meatballs (1/2 ounce each)
4 cups chicken broth
1 medium zucchini, finely chopped
1 medium carrot, halved and sliced
1/4 cup shredded cabbage
2 teaspoons fish sauce or soy sauce
Optional garnishes: Bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens

Steps:

Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.

Nutrition Facts : Calories 438 calories, Fat 21g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 1059mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Roasted Carrot and Cauliflower Curried Soup image

This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.

Provided by jes5ika

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

6 carrots, peeled and chopped
½ head cauliflower, trimmed and chopped
1 ½ teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cups vegetable broth, or more if needed
1 tablespoon curry powder
1 cup coconut milk
½ lime, juiced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g

Tips:

Choose the right carrots: For the best flavor, use sweet and tender carrots. Look for carrots that are firm and have a deep orange color.
Roast the carrots before adding them to the soup: Roasting the carrots intensifies their flavor and gives the soup a slightly smoky taste. You can roast the carrots in the oven or on a grill.
Use a good quality coconut milk: The coconut milk is a key ingredient in this soup, so it's important to use a good quality brand. Look for coconut milk that is unsweetened and has a high fat content.
Don't be afraid to experiment with different spices: This recipe is a great starting point, but you can easily customize it to your own taste. Try adding different spices, such as cumin, coriander, or garam masala.
Serve the soup with your favorite toppings: This soup is delicious on its own, but it's also great with a variety of toppings. Try adding chopped cilantro, toasted coconut, or a dollop of yogurt.

Conclusion:

This roasted carrot and coconut curry soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The carrots are roasted until tender and slightly smoky, and the coconut milk gives the soup a rich and creamy flavor. The soup is also packed with vegetables, making it a healthy and nutritious meal. So next time you're looking for a comforting and flavorful soup, give this roasted carrot and coconut curry soup a try.