Coconut and Carrot Curry Soup

  • Prep: 3 Mins / Cook: 26 Mins
  • Serves 3
  • easy

A wonderful, lightly spiced coconut and carrot soup. Creamy and satisfying, combining ginger, garlic, cashew and lime flavors, this delicious curry soup makes for a wholesome lunch or light dinner option. Gluten free and ready within 30 minutes, it's a fantastic meal to add to your 7 day vegan meal planner!

Gluten Free Dairy Free Low Carb Under 30 mins


* Switch between cup/oz and g/ml in Account Settings*

  • Carrot Carrot 6 6
  • Coconut Oil Coconut Oil 1 tbsp 1 tbsp
  • Small Onions Small Onions 1 1
  • Garlic Garlic 3 cloves 3 cloves
  • Ginger Root Ginger Root 2 tsp 2 tsp
  • Yellow Curry Paste Yellow Curry Paste 2 tsp 2 tsp
  • Vegetable Stock Vegetable Stock 1 litre 4 cups
  • Table Salt Table Salt 1 tsp 1 tsp
  • Coconut Milk Coconut Milk 250ml 1 cup
  • Fresh Cilantro Fresh Coriander small handful small handful
  • Mixed Sesame Seeds Mixed Sesame Seeds 2 tbsp 2 tbsp
  • Cashew Nuts Cashew Nuts 2 tbsp 2 tbsp
  • Lime Lime 3/4 3/4


  1. 1.Heat the coconut oil in a large pot over medium-high heat.
  2. 2.Add the onion and sautée for 3 minutes. Add the chopped carrots and cook for 5 minutes, stirring occasionally. Add the ginger and garlic and cook for 1 minute. Add the curry paste and salt and cook for 1 more minute. Deglaze with a splash of veggie stock and scrape the bottom.
  3. 3.Add the remaining stock and bring the pot to a boil. Reduce the heat to low and simmer until the carrots are completely cooked.
  4. 4.Using an immersion blender (or several small batches with a regular blender), blend the soup until very smooth. Add the coconut milk and adjust the seasoning.
  5. 5.- Serve in bowls and garnish with fresh cilantro (coriander), sesame seeds, chopped cashews and some lime wedges.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

Leave a Comment or Tip!