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Perfect Weekday Dinner: Curried Carrot Coconut Soup

Elizabeth Finch
Written by Elizabeth Finch

Light dinners are one of my favorite tips for maintaining a healthy weight, and soups loaded with vegetables are perfect when it comes to a satisfying, light dinner. This Curried Carrot Coconut Soup has tons of fiber from all the vegetables, which will help you feel full and benefit your digestive system. The flavor from the spices and the full fat coconut milk also help with satiety.

This soup is easy to make and is delicious served warm or chilled. Throw together a simple green salad to round out a wonderful, light dinner.

Curried Carrot Coconut Soup

Serves 6


  • 1 medium onion, sliced lengthwise
  • 2 pounds carrots, washed and cut into 1-inch chunks (peeled if not organic)
  • 2 Tbsp. coconut oil
  • 2 tsp. curry powder
  • 1/2 tsp. sea salt
  • 5 cups low-sodium vegetable broth
  • 1/2 cup full fat coconut milk


Preheat oven to 400. Place the onion, carrots, coconut oil, curry powder and sea salt on a large baking sheet and toss everything together, making sure the seasonings evenly coat the vegetables. Roast the vegetables for 20-25 minutes, or until the carrots are fork-tender. Make sure to stir the vegetables a few times while roasting to ensure that they cook evenly. Remove from the oven.

Transfer the vegetables to a large pot and add the vegetable broth. Bring to a simmer, and allow to continue simmering for about 7-8 minutes. Remove from the heat, and using an immersion blender, blend the soup until it’s smooth. Alternatively, you can blend the soup in a high speed blender (in batches if needed), taking caution when handling it as the soup will be very hot.

Add the coconut milk and stir with a spoon until blended. Adjust seasonings if desired. Top with shredded coconut or pumpkin seeds. This soup is also delicious served chilled.

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