COCONUT CURRY CARROT SOUP #recipe #organic #minimalist




  • 2 tablespoons virgin coconut or extra-virgin olive oil
  • 1½ pounds carrots, peeled, chopped (about 4 cups)
  • 1 cup dry lentils
  • Himalayan sea salt or kosher salt
  • 1 habanero pepper, seeded, chopped
  • 1 large shallot, chopped
  • 1 1-inch piece ginger, peeled, chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • 1 15-ounce can unsweetened coconut milk
  • 2 cups water or vegetable broth
  • Handful of fresh cilantro
  • Crushed red pepper flakes, cilantro leaves, crushed red pepper flakes, or flaky bread (for serving)


  • Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges.
  • Add chiles, shallot, ginger, garlic, curry powder, and turmeric powder and cook, stirring often, until shallot and garlic are softened.
  • Add coconut milk and water or vegetable broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots and lentils are tender.
  • Remove from the heat. Roughly chop the cilantro leaves and stems, add to the pan along with some salt and pepper to taste.
  • Purée with an immersion blender or carefully in small batches in a blender until smooth.
  • Garnish with red pepper flakes, cilantro leaves, or crushed red pepper flakes and serve with warm, flaky bread.
recipe from TheHappieHouse


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s