Curried Carrot & Coconut Milk Soup

  • 0:55 TIME
  • 6 Portions



Scallions, finely chopped

3/4 cup

Onion, chopped

2/3 cup

Ginger, fresh, peeled, finely grated

1 Tbsp

Butter, unsalted

2 Tbsp

Curry powder

1 Tbsp

Minor’s® Gluten Free Chicken Base made with Natural Ingredients

2-1/2 tsp

Water, boiling

2-1/2 cup

Carrots, peeled, sliced thin

4 cup

Coconut milk, unsweetened

1-1/2 cup

Heavy cream

1/2 cup

Lime juice, fresh

1 Tbsp



  1. In a large heavy saucepan over low heat, cook scallions, onion, and ginger in butter until softened. Add curry powder.
  2. In a separate pan, add Chicken Base to boiling water, stirring until dissolved.
  3. Add chicken broth and carrots to the onion mixture. Cover and simmer for 20 minutes or until carrots are soft.
  4. In a blender, puree mixture in batches with coconut milk and cream until very smooth, transferring puree to a bowl. Stir in lime juice. Season with salt and pepper to taste and chill.

Serving Suggestions/Variations

Serve soup chilled, garnished with sliced scallions or parsley oil.