Chilled Curried Carrot Soup

After a long day in the heat and humidity, you want to come inside and cool off to a nice bowl of … soup.  Chilled soup.  It’s still a little too soon in the season for gazpacho- unless you want to use flavorless, hot house tomatoes.  Instead try this complex tasting, but simple to make carrot soup.  It’ll be just as good served warm in the fall when the weather eventually turns cooler.

Chilled Curried Carrot Soup
Serves 4.


5 cups of carrots
1 onion, chopped
3 scallions, thickly snipped
2 small cloves of garlic, coarsely chopped
1 tbsp of curry
1 and 1/2 tbsp of freshly grated ginger
1 and 1/2 cups of chicken broth (or vegetable if preferred)
2 cups of coconut milk
2 tbsps of butter
1 tbsp of lime juice
Salt and pepper
Cilantro, scallions or chives for garnish


Peel and chop the carrots into thick slices.  Saute the carrots and onions in butter over medium heat for 5 minutes.  Add the garlic and scallions.  Sprinkle with salt and pepper.  Saute for 1 minute.  Add broth, curry and ginger.  Bring to a boil.  Reduce heat and simmer uncovered until carrots soften. (About 20-30 minutes.)  Transfer mixture to food processor or blender (or use immersion blender if you have one of those fancy tools).  Puree in batches depending on your capacity to do so.  Add lime juice and 1 cup of coconut milk.  Puree until soup has desired consistency adding more coconut milk to thin as needed.   
Refrigerate for 4 hours or overnight.  Garnish as desired.


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