Cold Curried Carrot and Coconut Milk Soup


As a recovering English major, I love alliteration. But do you know what I love even more? Curry, especially combined with ginger and bright citrus flavors. And coconut milk? Don’t even get me started.

It has been just too hot to handle here for the past few weeks, but when I got about three pounds of carrots in my co-op basket, I knew they were destined for a soup. A quick flip through my copy of The Gourmet Cookbook, and I found the perfect recipe: Cold Curried Carrot and Coconut Milk Soup.

Though the creaminess of the soup, the heaviness of the carrots and the warmth of the curry might be too much to handle in the summer in an ordinary soup, the Gourmet editors had a stroke of genius and brightened the entire thing by adding lime juice and chilling the soup, making a really lovely, creamy soup that is also somehow refreshing. It’s also beautiful — bright yellow-orange, more if you add a pinch of turmeric as I did.


If you are not paleo, feel free to use butter instead of the oil and top this with a bit of sour cream and more sliced scallions. If you are, it’s perfect all by itself. I ate it as a puree on the side of some grilled chicken.

Cold Curried Carrot and Coconut Milk Soup

  • 3/4 cup finely chopped scallion (about 1 bunch)
  • 1 small onion, chopped (about 2/3 cup)
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
  • 2 1/2 cups low-salt chicken broth
  • 1 to 1 1/2 cups canned unsweetened coconut milk (I used Thai Kitchen, also gluten-free)
  • 1 tablespoon fresh lime juice plus additional to taste
  • ice water for thinning soup

In a large heavy saucepan cook chopped scallion, onion, and ginger in oil with curry powder over moderately low heat until softened.  Add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.

In a blender or food processor (I used an immersion blender with limited success), purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight.

Thin soup with ice water to desired consistency and season with additional lime juice and salt and pepper.

Garnish soup with trimmed scallions.

Serves six.

One thought on “Cold Curried Carrot and Coconut Milk Soup

  1. Pingback: Chocolate-Pomegranate Macaroons (and happy one year!) – Almond Butter Binge

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