Spiced Coconut Carrot Soup

Prep Time
Cook Time
Ready In

Recipe: #40169

February 17, 2023

"This is my daughter's favourite soup from Bon Appetit."

Original is 4 servings


  • Serving Size: 1 (262.2 g)
  • Calories 192
  • Total Fat - 7.6 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 14.2 mg
  • Sodium - 497.8 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 6.2 g
  • Sugars - 12.8 g
  • Protein - 9.2 g
  • Calcium - 150.6 mg
  • Iron - 2 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.

Step 2

Heat oil in a small pot over medium-high.

Step 3

Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes.

Step 4

Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes.

Step 5

Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes.

Step 6

Add fish sauce, if using.

Step 7

Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.

Step 8

Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.

Step 9

Divide soup among bowls. Top with carrot-herb salad just before serving.


  • A spice mill or mortar and pestle

1 Reviews


Thanks for sharing! I am a sucker for carrot ginger soup and this was really good. I up’d the seasonings a dash or two and used chicken stock rather than water for a bit more flavor. The shredded carrot garnish on top was a perfect addition to give it some texture.


review by:
(20 Feb 2023)

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