Dishing Up the Dirt

Spiced Carrot Coconut Soup

It’s this time of the year as we transition into lighter meals that the weather still warrants some comforting flavors. The days sometimes tease us with warmth and sunshine but for the most part it’s been stormy and cold here. This soup was a bright spot on a stormy night at the farm. It’s creamy, lightly spiced, and perfect for these unpredictable spring (almost!) days.

Pour a glass of your favorite wine, grab a spoon and dig in! Cheers from Tumbleweed Farm.


Spiced Carrot Coconut Soup

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 2 Tablespoons coconut oil (can sub with butter or olive oil)
  • 1 yellow onion, chopped
  • scant 1 Tablespoon red curry paste (or to taste)
  • 2 Tablespoons peanut butter
  • 2 pounds carrots, cut into 1/2 inch pieces
  • 1 (14 ounce) can full fat coconut milk
  • 2 cups water + additional to thin if necessary
  • salt and pepper to taste
  • fresh lime juice for serving
  • minced cilantro for serving
  • peanuts for serving


  1. Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring often, until translucent-- about 5 minutes. Stir in the curry paste, peanut butter and the carrots and cook for about 1 minutes. Add the coconut milk and water and bring to a gentle boil. Cook, adding more water if necessary, until the carrots are tender, about 10-15 minutes. Remove from the heat and transfer the soup to a high speed blender. Blend the soup on a high setting until completely smooth and creamy. Return the soup to the pot and season with salt and pepper. Do a taste test and adjust flavors as necessary.
  2. Serve the soup with a squeeze of fresh lime juice, plenty of cilantro and chopped peanuts.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

Leave a Reply

6 thoughts on “Spiced Carrot Coconut Soup

  1. One of my favourite soups! Interesting peanut addition 🙂
    Have a nice weekend, Andrea

  2. Casey says:

    I love the simplicity of this recipe., allowing the wonderful ingredients to shine. Can’t wait to see what is tastes like with peanut butter and lets be honest peanut butter is never a bad idea!

  3. Jeanette says:

    Well, the color of this soup is really inviting – rich yellow

    and, of course, red curry paste –

    will try the peanut butter
    did add peanut butter (and it was crunch peanut butter ) to a spaghetti sauce – and loved it

  4. Claudia says:

    Ohhh I want this! Thank you 🙂

  5. Carolyn says:

    I made this last night and it is awesome. Another winner.! I love your Carrot Ginger too. I enjoy your variety!

  6. Allyn Dodson says:

    The carrot coconut soup looks wonderful. I so enjoy getting your newsletter each week,thanks for taking time out to do this amongst all your other chores.

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