Curried Carrot Coconut Soup

Photo: Thomas J. Story; Styling: Kevin Crafts

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 79%
  • Protein: 6.1g
  • Fat: 27g
  • Saturated fat: 22g
  • Carbohydrate: 15g
  • Fiber: 3.5g
  • Sodium: 519mg
  • Cholesterol: 22mg


  • 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


  1. 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. 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.
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