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Creamy carrot soup with coconut (नारियल के साथ मख़मली गाजर सूप)


Creamy carrot soup with coconut (नारियल के साथ मख़मली गाजर सूप) This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup. This carrot soup recipe is so good. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup that can be enjoyed by everybody in the family.

Regional Dish: North Indian

Cuisine Style : Delhi | Cooking  Time  20 mins | Take it as such/ roti/Naan | Type Soup | Shelf Life : 1  day |Quantity : 6 Servings.

Appx. Nutritional values calculated for 1 serving ( 1 cup )

Calories (156 Kcal), Carbohydrates (48.0 g), Protein (2.7g), Fat (17.8 g).


  • 2-3 large carrots, chopped small
  • 1 onion, chopped small
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp curry powder
  • 1 3/4 cup vegetable broth
  • 1 14 ounce can coconut milk
  • Salt, to taste


  1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
  2. Allow to cool slightly, and then puree in blender, working in batches if needed.
  3. Return to heat and stir in coconut milk until well combined.
  4. Season generously with salt, to taste.
  5. Serve hot, or, chill until cold and serve as a gourmet vegetarian appetizer soup.
  6. Note: This carrot soup will thicken as it cools, so if serving this carrot soup cold, you may want to add a bit extra liquid.

Variations: Add Almond Milk , Add Whole milk , Add Heavy cream

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