Red Curry Carrot Soup

We love soup. It’s comforting, easy to make in advance and have it on hand. A quick healthy lunch or an exotic starter for a dinner with friends … this soup works for any occasion.
— An & Kaitlyn

Carrot and curry are a perfect match. If you like it spicy, add a little extra curry paste. The coconut milk will balance out the heat.


  • 1kg (2 pounds) carrots - chopped

  • 4 celery ribs - chopped

  • 2 onions - chopped

  • 4 cups (1L) veggie stock

  • 1 can coconut milk

  • 1 TBS curry paste

  • 1 TBS coconut oil

  • Salt and pepper



Melt the coconut oil in a large saucepan over a medium heat.

Add the onions and stir often.

Add the curry paste and stir well to cover the onions. Adding the curry paste now will enhance the flavor.

Add the chopped carrots and celery and sear them for a few minutes.

Cover with the veggie stock, bring to a boil, reduce the heat and let simmer for 40 minutes, covered.

Blend until smooth. Add the coconut milk and blend once more with an immersion blender.

If the soup is too thick you can always add more stock until you reach the desired consistency.

Season with salt and pepper. Store any leftovers in the freezer for up to 6 months.






An De Smedt