Curried Carrot Soup

After two years of living in Thailand, I submit that everything is made better with coconut milk. Soups in this country are remarkable things, intensely flavored with rich broths, fresh spices, and often, with sweet, creamy coconut milk. The fresh stuff has consistently proven to be an odyssey for me to obtain, but I keep the infinitely more accessible store-bought variety in my pantry all the time. It makes me think that veganism wouldn’t be half bad. I’d take coconut milk over the dairy version just about any day of the week.

I made carrot soup twice last week. The first version was pretty standard – a bit of cumin, but no cream or milk. It was good, and we ate every last spoonful, but it left me wanting more. Something with the slightest indication of heat and even more fragrant spice to complement the carrots. Something with coconut milk. The carrots really found their groove in this version of the soup. It was a subtle shift that made a huge difference. And don’t miss those pepitas (pumpkin seeds) on top – they are toasty and crunchy and pretty, to boot.

Curried Carrot Soup

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• Author: Jessica Smith
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Curried Carrot Soup combines the sweetness of carrots with the creamy richness of coconut milk and the warmth of curry, topped with crunchy pepitas for a delightful texture contrast.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp, plus 1 tsp extra virgin olive oil, divided
• 1/2 cup (120 ml) raw pepitas (pumpkin seeds)
• 2 1/2 lb (1.1 kg) carrots, diced
• 1 regular yellow onion, finely chopped
• 1 tsp yellow curry powder
• 1 (14-oz) (400 g) can coconut milk
• 4 cups (960 ml) vegetable broth
• Salt and pepper, to taste

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Instructions

1. Place a soup pot over medium heat. Heat 1 tsp of olive oil and add the pepitas. Cook the pepitas, stirring frequently, until they turn golden and fragrant, about 4 minutes. Transfer the pepitas to a paper towel-lined plate to cool.
2. In the same pot, add the remaining 1 tbsp of olive oil. Add the diced carrots and chopped onion. Cook, stirring occasionally, until the onions are soft and translucent, about 8-10 minutes.
3. Add the yellow curry powder and stir to coat the vegetables, cooking for an additional 1 minute until the spices are fragrant.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the carrots are very tender, about 20-25 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Season the soup with salt and pepper to taste. Serve hot, garnished with the toasted pepitas.

Notes

• I used mild yellow curry powder (such as Madras powder) in my version, but you could easily use just about any variety of curry paste in this recipe – red, yellow, or panang.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave.
• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper when cooking the onions.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10
• Sodium: 600
• Fat: 14
• Carbohydrates: 30
• Fiber: 7
• Protein: 5
• Cholesterol: 0

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Frequently Asked Questions

Why are the pepitas toasted separately from the rest of the soup?

Step 1 cooks ½ cup of raw pepitas in 1 tsp of olive oil for about 4 minutes until golden and fragrant, then removes them before cooking the carrots and onion. The article highlights them as a must: “don’t miss those pepitas — they are toasty and crunchy and pretty.” If cooked with the soup they would lose their crunch, so they are reserved as a garnish.

What type of curry powder does this recipe use, and can I substitute a curry paste?

The notes say the author used mild yellow curry powder (such as Madras powder), but confirm that “just about any variety of curry paste — red, yellow, or panang” will work as a substitute.

Why does the recipe use a full can of coconut milk instead of cream?

The author made this soup twice: a first version with cumin but no cream, which was “good but left me wanting more,” and this coconut milk version, which she says made the carrots “really find their groove.” Living in Thailand for two years convinced her coconut milk beats dairy in soups — the sweetness and richness of a full 14-oz can is the intentional flavor driver.