Spiced Carrot Soup

Sweet and savory spices and a splash of coconut milk give this thick carrot soup a rich, full flavor.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 1.8g
  • Saturated fat: 0.6g
  • Protein: 4.5g
  • Carbohydrate: 11.1g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 337mg
  • Calories from fat: 21%
  • Fiber: 3.2g
  • Calcium: 49mg


  • 2 teaspoons olive oil
  • 1/2 cup coarsely chopped onion
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 4 cups fat-free, less-sodium chicken broth
  • 4 cups 1 1/2 pounds carrots (about 15) peeled and coarsely chopped into 1/2-inch pieces
  • 1 cup water, divided
  • 1/3 cup light coconut milk


  1. Heat oil in a Dutch oven. Add onion, and sauté 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots are tender. Add 1/2 cup water and 1/4 teaspoon salt.
  2. Place soup in batches in a blender or food processor; process until smooth. 3. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spiced Carrot Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy