Curried carrot Soup

Curried carrot Soup

I like to call this soup ‘unexpected’ because the taste is just that. This soup has a very smooth mouth feel with a little kick. Add a grated potato to the mixture to help thicken and bulk up the soup.
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Course Main Course, starter
Cuisine Irish
Servings 4


  • 1 tbsp oil
  • 1 onion chopped
  • 6-8 carrots chopped
  • 1 teaspoon red curry paste
  • 1200 ml water
  • 400 ml coconut milk
  • 100 g butter to finish the soup
  • Salt and pepper


  • In a saucepan, over medium heat, melt the oil, and add the onion.
  • Cook for 2 minutes until soften. Season lightly at this stage.
  • Add the carrots, the curry paste a pich of chilli flakes and stir to cook and coat for a minute or so.
  • Add the coconut milk and water or stock .
  • Bring to boil. then cover with a lid and reduce the heat to low. allow to simmer for 20-25 minutes or until all of the vegetables have softened.
  • Remove from the heat and blend the soup.
  • At this stage, depending on consistency, add more water as you blend the soup to achieve your preferred consistency (thick or thin) .
  • Check the seasoning and stir in the butter if desired.
  • Serve piping hot.
Keyword Kevin Dundon, soup, vegetables, vegetarian

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