Oxbow Farm & Conservation Center

Carrot Coconut Milk Soup

I typically have a back-log of carrots about this time in the season. This is a fabulous recipe for carrots that have spent a little too much time in your fridge, as the final soup is forgiving and will mask any woodiness or limpness the carrots might have taken on with age. From Urban Pantry by our good friend Amy Pennington


  • 2 T olive oil
  • 1 medium shallot, sliced thin (about 1/2 C)
  • 2 hearty pinches of salt
  • 4 carrots (peeled if they are dried out), roughly chopped
  • 13.5 oz can of coconut milk
  • 1 C water or vegetable/chicken stock
  • salt & pepper

  • In a medium-sized saucepan heat the olive oil over medium heat. When heated, add the shallot and one pinch of salt, stirring until soft but not brown, about 2 minutes.

  • Add the carrots and stir occasionally, letting them sit still and brown a bit (the shallot will start caramelizing as well), about 8-10 minutes.

  • Pour in the coconut milk and water or stock and reduce the heat to low. Simmer until the carrots are soft and cooked through, about 20-30 minutes. Remove from heat.

  • Carefully add the soup, in batches, to a blender (remember to leave room in the blender as liquids expand when heated). Puree until smooth, adding a bit of water if you’d like a thinner consistency. Season with salt & pepper to taste. Garnish with a spoonful of yogurt, if desired and serve immediately.

  • Pantry notes: Add new flavor components to this soup by trying out different spices. A few shakes of curry, some fennel and nutmeg, or a little cinnamon and fresh ginger work very well! Left over soup can be frozen in an airtight container and kept for 4-6 months. Leftovers may also be used as a “sauce” base w/ sautéed scallops or fish. Simply cook down and reduce until thick and serve under fish that have been simply seared or grilled. Yum!