Total Time
Prep 15 mins
Cook 15 mins

This is a very quick and simple, yet quite decorative and tasty soup.

Ingredients Nutrition


  1. Peel and chop carrots, ginger and onion.
  2. In a pot, heat oil and fry ginger and onion until translucent.
  3. Add carrots and fry for 1-2 minutes.
  4. Add stock and boil at medium heat for about 15 minutes.
  5. Lightly warm coconut milk and steam like you would steam milk for cappuccino.
  6. Add curry powder, salt and pepper to the soup and puree it.
  7. Fold in steamed coconut milk and serve immediately.
Most Helpful

So delicious! I did make several minor changes. I made my own coconut milk and used chicken broth instead of vegetable broth. I simply cannot say how over the top scrumptious this was, thanks, Mia! Made for Try my recipe 2012

pammyowl November 23, 2012

This soup is AMAZING as is!! Needs no modifications. I served with garlic bread and a salad for a perfect vegetarian dinner. Also, it tastes even better the next day as leftovers. Very nutritious. Can't wait to make this with carrots we're growing right now.

Pepper Sprout October 12, 2011

What a wonderful soup! I often eat carrot soups and since I love curry, coconut milk, ginger, well, I just knew this soup was for me. I got greedy and had two big helpings and had enough to have for lunch the next day too. Very good indeed.
Thanks for posting.
Made for ***Ramadan Recipe Tag - 2011***

Chef Dudo August 09, 2011