Carrot & Coconut Milk Soup

By • June 14, 2010 2 Comments

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Author Notes: The Carrot & coconut milk soup has a curried flavor because of the bay leaves and curry leaves added into the soup. This is a typical South Indian soup. pauljoseph


Serves 5

  • 1/2 pound Carrot
  • 1/2 cup Coconut milk
  • 2 Green Chili (slit into two)
  • 1/2'' pieces Ginger (cut into long slices)
  • 2 flake Garlic (sliced)
  • 2 Onion (Cut into chunks)
  • 1 sprig Curry leaves
  • 3 Bay leaves
  • 1 teaspoon White pepper powder
  • 1 tablespoon Butter
  • 2 cups Chicken stock/ water
  • salt to taste
  1. Take a thick bottomed vessel or a pressure cooker. Add the butter. Once it starts melting, add the chopped/sliced ingredients into it (onion, green chilly, ginger, garlic and curry leaves) and sauté till transparent.
  2. Now add the diced carrots, white pepper powder and the bay leaves. Stir for about two to three minutes, till the carrot chunks are transparent.
  3. Add the chicken stock. Cover the cooker and pressure cook the carrot mixture till the first whistle comes
  4. Take it off the stove and when it cools, blend it in a mixer and strain. Heat the carrot puree and add salt to taste.
  5. Switch off the flame and add the coconut milk to the puree. Stir once again and the soup is ready to be served.

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