Photo: Thomas J. Story; Styling: Kevin Crafts
Total Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

*Find in grocery stores' Asian-foods aisle.

Step 4

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

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