Chilled, Curried Carrot Soup


Chilled, Curried Carrot Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
This soup is spicy and satisfying on a hot, summer day. I remember bringing it to a potluck gathering a few years ago, and it was the hit of the meal! Carrots are a good source of beta carotene which is important for healthy skin and eyes.
  • 1 tbsp olive oil
  • 1 lb carrots, sliced
  • 1 medium onion, diced
  • 1 small shallot, diced
  • 2 cloves minced garlic
  • 1 heaping tbsp grated ginger
  • 1 tsp serrano chile, minced
  • 1 tsp ground corriander
  • ½ tsp ground cumin
  • 1 tsp curry powder
  • 3 cups low sodium vegetable broth
  • ½ cup coconut milk
  • 1 lime, juiced and zested
  • freshly ground pepper
  • fresh cilantro leaves for garnish
  • 2 tbsp toasted pepitas for garnish
  1. Cook the onion, shallot and garlic on low heat in the olive oil until translucent.
  2. Add the ginger and stir.
  3. Add the serrano chile and spices and cook 2-3 minutes until very fragrant.
  4. Stir in the carrots to coat with the spice mixture.
  5. Add the vegetable broth and bring to a boil.
  6. Reduce heat and simmer until carrots are tender, about 20 minutes.
  7. Remove from heat and blend with a stick blender or food processor until smooth.
  8. Return to heat and stir in the coconut milk and lime juice and bring to a boil.
  9. Cook another 5 minutes and remove from heat.
  10. Allow to cool and chill for at least 2 hours.
  11. Thin with more lime juice or water and season as necessary, as the soup will thicken and lose flavour as it cools.
  12. Garnish with cilantro and pepitas.

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