Curry Coconut Apple Carrot Soup Recipe

How to make curried coconut carrot soup with apple, potatoes and coconut milk. Jump to the Curry Coconut Apple Carrot Soup Recipe or read on to see our tips for making it.

Curry Coconut Apple Carrot Soup Recipe

– This Recipe is Sponsored by Pillsbury –

We love hearty soups that are thick and satisfying. This recipe combines carrot with potatoes, apples, celery, coconut milk and curry powder.

Quick and Easy Creamy Vegetable SoupYOU MAY ALSO LIKE: How to make quick and easy creamy vegetable soup with only one pot in under 35 minutes. Jump to the Creamy Vegetable Soup Recipe.

How to Make Curried Apple, Potato and Carrot Soup

This carrot soup is simple to make.

How to Make Curried Apple, Potato and Carrot Soup

Throw lots of carrots, celery, apples and potatoes into a big pot with some olive oil. Cook them until slightly softened then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more.

Adding the curry powder

Next we add coconut milk and chicken stock. Then when the vegetables are softened, we use an immersion blender to puree the soup until creamy.

Just before serving, we stir in some half-and half, making it luxurious and serve it with a dollop of yogurt on top. If you wanted the soup to be dairy-free simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top instead.

Honey Roasted Carrots with Tahini SauceYOU MAY ALSO LIKE: A quick and simple recipe for roasted carrots with honey, spice and the most delicious tahini sauce drizzled on top. Jump to the Roasted Carrots Recipe.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Curry Coconut Apple Carrot Soup Recipe

  • PREP
  • COOK
  • TOTAL

Just before serving, we stir in some half-and half, making it luxurious and serve it with a dollop of yogurt on top. If you wanted the carrot soup to be dairy-free simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top instead.

Makes approximately 4 servings

You Will Need

2 tablespoons extra-virgin olive oil

1 pound carrots, peeled and chopped (5 to 6 medium)

2 Granny Smith apples, peeled and chopped

3 stalks celery, chopped

1 pound yellow or red potatoes, chopped (3 to 4 medium)

1 1/2 teaspoons curry powder

1/4 teaspoon red pepper flakes

1 (14 ounce) can light coconut milk

2 cups chicken stock, see our homemade chicken stock recipe

1/3 cup half and half, optional

2 tablespoons fresh lime juice

Salt and fresh ground black pepper

1/4 cup plain yogurt

Fresh chopped herbs such as dill or cilantro

Freshly baked Pillsbury biscuits or rolls

Directions

    Heat 3-quart saucepan over medium heat, add olive oil then add carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.

    Stir in curry powder, red pepper flakes and 1 teaspoon of salt. Cook 2 minutes, and then add coconut milk and chicken stock. Simmer soup until the vegetables are soft, about 20 minutes.

    Use an immersion blender to blend the soup until creamy. Remove from heat then add half-and-half and lime juice. Taste for seasoning and adjust with salt and/or pepper.

    Divide soup between bowls then top with 1 tablespoon of yogurt and a sprinkle of fresh chopped dill. Serve with warm biscuits or bread rolls.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

5 comments… Leave a Comment
  • Heidi Fisher February 6, 2015, 6:40 pm

    You have a great blog and I am going to make the apple/potato/carrot soup tomorrow.

    I am looking forward to receiving your weekly newsletter. I appreciate you not sharing my email address.

    Sincerely,
    Heidi

    British Columbia, Canada

    Reply
  • Karen Tyrer November 13, 2013, 7:12 pm

    This soup is our new favourite!! I have made it twice now, once for us, and once for company. Everyone loved it, and after sharing it at work, I got lots of requests for the recipe. So good on a cold day!

    Reply
    • Joanne November 18, 2013, 11:21 am

      Nice! So glad you enjoyed it 🙂

      Reply
  • Katarina October 19, 2012, 12:36 am

    This soup looks delicious and the color is great!

    Reply
    • Joanne October 24, 2012, 10:33 am

      Thank you!

      Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: