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Sam Rosiek: "Turned out really nice. Made as directed. Easy an…" Read More
9Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion
- 2 inches ginger (piece of)
- 1 Tbsp. curry powder (I forgot to add it to the ingredient shot, sorry)
- 5 cups carrot
- 15 oz. light coconut milk
- 3 cups vegetable stock
- salt
- pepper
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Reviews(37)
Sam Rosiek a month ago
Turned out really nice. Made as directed. Easy and nice flavour
I did cook for longer than instructed as carrot’s were not soft enough.
Ashlynn Wirth 3 years ago
alwaya a staple I go to for parties, everyone loves it! especually with the rexommended brown sugar and hot sauce on top! i notice it tastes unique each time I make it for whatever reason.. always great! my favorite I believe was if I recall correctly, I had made my own curry scratch from home and organic vriwn sugar makes a difference!
Lilia L. 4 years ago
I added some hot sauce, paprika and a little bit of lemon at the end to make it more spicy. otherwise It would have been too bland for me.
Kristen Taylor 4 years ago
This soup is amazing! I added some smokey salt and another cup of broth to thin it out. Will definitely make this again.
Herbalgirl 4 years ago
Delicious soup❤️❤️ really tasty and good for lunch company or to take some bites.
Jasmine 4 years ago
Great soup and a great way to use up old carrots. The coconut milk is a game changer.
Lotus Shaheen 4 years ago
I only used water as basis for this, but added a potatoe and a big spoon of greek yoghurt. Amazing flavors and texture!
Carrie 4 years ago
Super good!! Rich and creamy, though I did make a few adjustments. FYI, I cut my ginger into chunks, easier to blend and put through sieve.
Susanna Long 4 years ago
Four plus stars. Easy, yummy. No onions on hand, so I added a couple sprigs fresh thyme and took them out before pureeing. No coconut milk on hand either, but chicken stock and a little extra pad of butter works fine.
DeVelder 5 years ago
Fabulous! Delicious, especially with fresh carrots from the garden! This recipe is a keeper!
B'Elanna Pho 5 years ago
The recipe is so easy to follow and individualize, I added cumin, turmeric, and ginger powder just to add more depth. There is a very consistent turn out that is always wonderful. I used red onion and chicken broth once and yellow onion and vegetable stock another time, both times had the same great result.
Miller 5 years ago
This was delicious! Consistency turned out a bit like baby food (probably could’ve watered it down a little), but that didn’t bother me because the flavor was excellent! Keep well in the freezer, too.
Jason Lawrence 5 years ago
Always delightful and tasty and i add eggplant, zucchini also!! Sirracha to add zest!!
Kyra 5 years ago
Really enjoyed this soup! I added some minced garlic & about 1tbsp butter, and upped the ante on the curry. Will make again for sure!
Alisha Ruiss 5 years ago
Turned out great. Made a few alterations: chicken stock instead of veg stock, used only a tsp instead of a tbsp of curry powder, used up some left over sour cream (about a half cup) I had and made up the difference with the coconut milk, adding slightly more of the latter since it was a touch too gingery at first taste. When the taste remained sharp, I added a bit of maple syrup and a splash of BBQ sauce. Served this with/over leftover pulled pork I had from this recipe: https://www.yummly.com/recipe/Cranberry-Mustard-Pulled-Pork-1681279#directions
Dobson 6 years ago
My husband and I made Thanksgiving dinner last year for 30+ people and this soup was one of our appetizers! It was so yummy we've been asked to make it again this year!