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.
– 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.
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How to Make Curried Apple, Potato and Carrot Soup
This carrot soup is simple to make.
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.
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.
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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
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.
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
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.