top of page

Curry Carrot Soup

Shared by Rolling Hills Farm

  • 3 tablespoons olive oil 

  • 1 medium onion, roughly chopped

  • 1 pound carrots, roughly cut into 1 inch slices

  • 1 medium sweet potato, peeled and roughly cut into 1 inch cubes

  • 2 tablespoons green curry paste (I used thai kitchen brand, found in most grocery stores in asian section)

  • 2 cups chicken bone broth, chicken stock or vegetable stock

  • 1 can unsweetened coconut milk

  • Chili oil to taste (add in very small increments and stir)

  •  Juice from ½ lime

  •  Salt and freshly ground pepper

  •  Cilantro, if you have it


  1. Preheat oven to 410. Put carrots and sweet potato on baking sheet and drizzle with olive oil and salt. Roast until bottoms are starting to turn brown and caramelize, about 10-15 minutes.

  2. Meanwhile saute onion over medium high heat with a bit of olive oil until they are just browning, stirring often. Reduce heat to medium low and saute, stirring often until they begin to caramelize and reduce, about 10 minutes.

  3. Add carrots and sweet potatoes to onions. Toss with the curry paste and let cook for 60 seconds or until very fragrant. 

  4. Add the stock; add just enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to low and continue cooking about 20 minutes. 

  5. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor or blender. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), add chili oil to your preferred spice level and lime juice to taste. Garnish with cilantro and serve.

bottom of page