SOUP: Carrot Coconut Curry




Yield 8-10 servings

A bold soup with a burst of flavor and color.  We love how this soup just shows up to the table and gets to show off.  I made this in my new pressure cooker in 20 minutes!  Take advantage and use yours if you have one, or use a slow cooker or stove top method.  

For use in the above mentioned cooking vessels, simply brown onions, garlic, ginger, lemongrass, and curry before adding carrots, etc. (excepting the coconut milk) then set your pressure cooker for the "Soup" option.  For a slow cooker, follow the same instructions, browning the aromatics in a separate saucepan before adding them plus the rest of the ingredients (minus the coconut milk) to your slow cooker bowl.  Cook on high for 4 hours.

Once both methods are done cooking, blend soup, add coconut milk and garnish the way you like to serve!


1 yellow onion, roughly chopped

4 cloves garlic

1 2-inch piece fresh ginger (or 1 Tbsp ginger paste)

2 Tbsp lemongrass paste (or 1 stalk whole lemongrass, bruised with a spoon)

2 Tbsp Thai green curry paste

4 carrots, roughly chopped

1/2 butternut squash, peeled and cubed (seeds removed)  --this should equal 1 ½ cups - 2 cups

1 28-oz can fire roasted tomatoes

3 cups vegetable or chicken stock (or just use water.  You can refill the tomato can to rinse it out)

1 Tbsp soy sauce, or more to taste

1 Tbsp fish sauce

1 can coconut milk

½ bunch cilantro, rinsed and chopped for garnish

1 cup almonds, toasted for garnish

Sriracha honey, for garnish


Courses soup

Recipe by Vie at