Carrot Soup Recipe- Winter Warmer!


carrot-cream-coconut-soup
As winter approaches, its time for more Soups in our meals. I haven't experimented with a lot of soups, but when I tasted this delicious Creamy Carrot Soup at a restaurant up in the Jungfrau mountain in the Swiss Alps, I became an instant fan! It was rich and creamy, yet had a beautiful flavor, and a wonderful blend of spices that just accentuated the pureed carrot base. I knew I had to try to recreate it at home, and at the second attempt, I think I've nailed it! It has everything you'd ask for in a hearty vegetarian soup - garlic, curry powder, whipping cream, a hint of coconut milk, and garnished with fresh parsley or cilantro, this is one Creamy Carrot Soup recipe that is fit for the wintery days ahead! Off it goes to the Ultimate Fall Recipe Swap:)


Ingredients
Serves 4 to 6
Adapted from the Curried Carrot Soup recipe at Chow.com

2 tablespoons olive oil
2 pounds carrots - peeled & sliced
1 large onion - finely chopped
6 garlic cloves - peeled
5 whole cloves
4 cups water
2 tbsp coconut milk
1 tbsp fresh lemon juice
pinch of sugar
1/2 tsp curry powder (optional)
1/4 cup chilled whipping cream
fresh cilantro or parsley - for garnish

Method
Heat oil in a heavy large saucepan over medium heat. Add carrots, onion, garlic, curry powder and cloves and saute until onion is translucent, about 8-10 minutes.

Add 3 1/2 cups water. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove the cloves from broth and discard. Puree soup in batches in a blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper.

Beat the whipping cream and coconut milk together. Now add this to the soup and allow to simmer for a few more mins.

While serving, transfer the Curried Carrot Soup into bowls. Drizzle some more cream if desired, and garnish with chopped cilantro or parsley.

Related Recipes:
Vegetable Hot & Sour Soup
Roasted Cauliflower Soup
Tofu & Basil Thai Soup


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33 comments :

Rachel said...

Coconut milk in a soup..that got me interested in the soup....

Rupa said...

Sounds delicious...will definitely give this a try.

Erik said...

Wow...I have always used carrots in a chilled soup, but now I want to try this! It makes more sense anyway, as carrots are so plentiful in early autumn when it starts getting chilly.

jen said...

this is delicious! carrot, cream, spices and coconut milk! I have GOT to try this!!:)

-jen

Divya Vikram said...

Coconut milk n carrot seems a great combo..Perfect for the weather..

The Short (dis)Order Cook said...

Now that's a carrot soup I have never seen before. I have made a sweet potato soup in the past that's sort of similar because of the coconut milk. Although I tend to only like certain vegetables raw (like carrots) I think that coconut soup has a magical effect on vegetables.

It is really getting into the season for soup, especially ones made out of root vegetables. Although you have to drag me kicking and screaming into fall, once it's fully upon me, I really look forward to cranking otu these kinds of soups.

Mansi said...

Thank you folks! I'm seriously glad you liked the recipe! actually, I would recommend trying this once for sure - it is really good!

time to start indulging in Fall & Autumn soups now ppl!:)

Sangeeth said...

great recipe..i liked the coconut milk part! :)

Usha said...

Coconut milk in carrot soup...intriguing...looks delicious:)

Priyanka said...

great comforting soup for the winters for sure..the addition of coconut milk is interesting.

Shreya said...

wow! coconut milk in soup, amazing. I will try this for sure. love your picture :-)

Bhawana said...

this is really healthy and must be very tasty :). Good one.

Rico said...

This is one of my favourite soups after cream of tomato soup and lobster bisque. Just Love it keep em comming..I will continue to follow your wonderfull blog.
http://ricocoffeeshop.blogspot.com

Lisa said...

Lovely submission Mansi! I always do enjoy coconut milk in soups. Thanks for participating this month.

mitr_bayarea said...

Mansi-

lovely addition of coconut milk, am sure this soup will come out delicious.

vandana rajesh said...

Hi mansi that is a nice and comforting carrot soup. Had a little question in ur previous apple bread recipe u have mentioned in the comments that apple sauce can be substituted for eggs. Have recently seen a nice recipe in a book which requires apple sauce would like to know if there is anything that I could substitute apple sauce with as it is not easily available here in India.

Mansi said...

hi vandana, that's a tough question!

actually, applesauce is a substitute for eggs, and I have listed quite a lot of them here:
http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html

I'd recommend banana, flaxseed or tofu, but it really depends on what kind of recipe it is that you are making. but this list should surely help!:)

vandana rajesh said...

Thks mansi for the reply (that was really quick). It is a cake recipe which has eggs and also requires apple sauce.

~~louise~~ said...

What an intriguing recipe. I can't wait to try it and pass it along. Thanks so much for sharing...

Mansi said...

Thanks Louise - really glad you like it! let me know how it turns out girl!:)

Sagan said...

Looks tasty! I love soup. One of the best things about the weather getting colder:)

Great site!

Passionate About Baking said...

Does look delicious Mansi...coconut milk has me intrigued. never seen it in a soup before!

Lizzie said...

This soup sounds delicious - in fact I'm just out shopping for carrots and coconut milk so I can make it tonight :)

One question - in the intro, you talk about it having everything you can ask for in a hearty vegetarian soup, including curry powder. But I don't see curry powder in the ingredients. Am I missing something?

I'll let you know how the soup turns out!

Mansi said...

hi Lizzie - yes, I indeed missed listing curry powder in the ingredient list! So Sorry!:) I've updated the post with adding them as optional; I use homemade curry powder, but you can use the one that's available in grocery stores. Just 1/2 a tsp is good for some flavor, but you can omit it if you want - I've tried both ways, and there's not much difference in the taste, curry powder gives it a bit more Indian flavor, so I like to add it:)

Do let me know how it turns out!

Lizzie said...

Mmm yummy, this turned out goooood... :)

I added the curry powder (store-bought) - it gave it a subtle warming tang. Might be tempted to add a touch more coconut milk next time, the flavour didn't come through as much as I expected.

Thanks so much for sharing your recipe! :)

Mansi said...

that's great Lizzie! yeah, I agree, a little more coocnut milk would add a better flavor; I just went for the curry powder taste more this time:)

glad you liked it girl!:)

Kimi Harris said...

this looks great! I love using coconut milk in soup and I appreciate that this isn't yet another ginger carrot soup. :-)

Erica said...

this soup is AMAZING! my husband and i loved it so much last night, i'm making more today; only a double batch because we want left-overs! definitely a must try. the flavors are so wonderful and blend so well together. mmmmm...yummy!

Anonymous said...

It is very good as directed. I tried the second batch with more coconut milk and it was even better.

ThreadBeaur said...

I just found your recipe. I am so excited to try this new rendition of carrot soup. Winter is still going strong here, so I will have a few more months to enjoy this one! Thanks for sharing.

Anonymous said...

We just had a storm arrive and I was fancying a good bowl of soup....only carrots in the fridge and I´m a bit sick of carrot and coriander. Trawling the net I came across this and although the ingredients sound as if they shouldn´t work, I have to say it was absolutely de-licious! Your blog is new to me, so I will definitely be trying out a few more of your recipes! Thank you soooo much!

handmafork said...

This post just made me eat some soup for breakfast!

I made a very similar recipe the other day except I used honey and fresh thyme. This is the perfect recipe when you have extra carrots laying around.

Here is my recipe: http://www.handmeafork.com/2011/02/honey-carrot-soup.html

Anonymous said...

In any soup recipe that I have used coconut milk in, it has always called for the full can. For a vegetarian version, I will use coconut milk in place of the whipping cream, and then add more to taste, if needed. Thank you so much for the recipe!