Carrot Coconut Soup

Name: Carrot Coconut Soup
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 stalk lemongrass; 16 oz carrots peeled and sliced; 1 (14-oz) can light coconut milk reserving 1/4 cup for garnish; 1 garlic clove; 2 tbsp extra-virgin olive oil; 2 tbsp sherry vinegar; 1 tsp red curry paste or fresh minced ginger; 1/2 tsp sea salt; 1/2 cup water; Freshly ground black pepper; Hemp seeds, pepitas, microgreens, or herbs optional, for garnish

Carrots, coconut, lemongrass, and curry blended silky — bright and cold in summer, gently warm on an autumn evening.

DifficultyEasyTotal time15 minServes4

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Overview

Prep15 min

Cook0 min

Total15 min

Servings4

DifficultyEasy

Equipment

High-speed blender
Fine-mesh strainer
Saucepan (for the warm version)

Method

Trim the lemongrass

Trim away the root and tough upper portion of the lemongrass.

Prep the lemongrass

Remove the tough outer leaves and finely chop the tender center.

Load the blender

Add lemongrass, carrots, coconut milk, garlic, olive oil, vinegar, curry paste, water, salt, and pepper to a high-speed blender.

Blend

Blend until completely smooth.

Strain if needed

Strain and re-blend if necessary for a silkier texture.

Chill (cold version)

Refrigerate for at least 4 hours if serving cold.

Adjust the thickness

Add a little cold water if the soup thickens too much.

Or warm it

Alternatively, gently heat it in a saucepan for a warm version.

Garnish and serve

Finish with coconut milk, olive oil, seeds, or microgreens.

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Tips

NoteThis is actually designed to work beautifully as a cold soup, which is why I wouldn't automatically cook the carrots first.

NoteA high-speed blender makes a big difference to the texture here.

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Nutrition

AllergensCoconut

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Storage

RefrigeratorUp to 3 days in a sealed jar; stir well before serving, cold or gently warmed.

Frequently asked

Do I need to cook the carrots?+

No — the recipe is designed around blending them raw, which keeps the cold version bright; just blend very smooth.

How spicy is it?+

Mild — the curry paste gives warmth rather than heat. Use fresh ginger instead for an even gentler version.

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