ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Carrot Coconut Soup

Photo: Thomas J. Story; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4
We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.


  • 1 tablespoon butter
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons yellow curry paste*
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 1 pound baby carrots, chopped
  • 2 cups reduced-sodium chicken broth
  • 1 can (15 oz.) coconut milk
  • 1/4 cup plain whole-milk yogurt
  • 3 tablespoons finely chopped cilantro

Nutrition Information

  • calories 307
  • caloriesfromfat 79 %
  • protein 6.1 g
  • fat 27 g
  • satfat 22 g
  • carbohydrate 15 g
  • fiber 3.5 g
  • sodium 519 mg
  • cholesterol 22 mg

How to Make It

  1. Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.

  2. Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.

  3. *Find in grocery stores' Asian-foods aisle.

  4. Note: Nutritional analysis is per 1 1/4-cup serving.