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+ servings

Curried Carrot Soup

Course Appetizer, Dinner, Lunch, Snack
Cuisine Paleo, Primal
Servings 4
Calories 215 kcal


  • 2 lbs Carrots (peeled and roughly chopped)
  • 2 tbsp Extra virgin olive oil
  • 1/2 White onion (large , roughly chopped)
  • 1 tsp Curry powder
  • 3 cloves garlic (minced)
  • 5 cups Vegetable stock
  • 1/2 cup Coconut milk
  • Salt and pepper (to taste)


  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, curry powder, and a pinch of salt.
  3. Sauté for 4-5 minutes.
  4. Add the garlic and cook for one minute more.
  5. Add the carrots and stock into the pot.
  6. Bring to a boil, and then reduce the heat to simmer.
  7. Simmer, covered, for 18-20 minutes until the carrots are tender.
  8. Remove from heat.
  9. Use an immersion blender to purée the ingredients in the pot until smooth.
  10. Alternatively, transfer to a blender in batches to purée.
  11. Return the puréed soup to the stove over medium heat and stir in the coconut milk, cooking for 3-4 minutes more.
  12. Adjust salt and pepper to taste. Serve warm.
Nutrition Facts
Curried Carrot Soup
Amount Per Serving
Calories 215 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 164mg7%
Potassium 744mg21%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 11g12%
Protein 3g6%
Vitamin A 38100IU762%
Vitamin C 18.2mg22%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.