Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Indonesian Carrot Soup Recipe
    Lost? Site Map

    Indonesian Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Jakey Bakey's Note:

    A flavorful soup with curry powder and coconut milk, this recipe comes from The New England Soup Factory Cookbook (wish I could take credit for it, but I can't!). Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk -- in my experience, powdered coconut milk isn't a good substitute. I love this as a soup, but it's also great as a sauce/gravy over white rice on its own. Yummy -- and I generally am not fond of really spicy foods. But this yummy and packs just enough of a kick!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 10-12



    Units: US | Metric


    1. 1
      Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
    2. 2
      Saute for 10 minutes.
    3. 3
      Add curry, coriander, cumin, red pepper flakes, sherry and stock.
    4. 4
      Bring to a boil.
    5. 5
      Reduce heat and let simmer for 35 minutes.
    6. 6
      Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
    7. 7
      Puree the soup in the pot using a hand blender (or in small batches in a real blender).
    8. 8
      Add more honey if you like it sweeter.

    Ratings & Reviews:

    • on November 29, 2010


      Warm and creamy. Used chicken stock for a quick dinner soup while it was snowing outside. Made for the Indonesian Tag Game Oct/Nov 10.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Indonesian Carrot Soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 388.0
    Calories from Fat 192
    Total Fat 21.3 g
    Saturated Fat 15.5 g
    Cholesterol 0.0 mg
    Sodium 153.2 mg
    Total Carbohydrate 39.4 g
    Dietary Fiber 6.6 g
    Sugars 27.2 g
    Protein 4.3 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes