Chili Coconut Carrot Soup

It pays to be anticipatory in February. Winter feels like old news, and even though Toronto’s snow is a novelty in this dry winter, the cold lost its charm a while ago. I’m ready for open windows, for regular shoes, for waking up to sunlight. To help keep our eye on the prize, this weekend Dave and I ordered seeds to kick off our (ambitious) 2015 vegetable and flower garden. May at least 25% of them survive to be eaten/enjoyed!

To go along with our garden-planning was this chili coconut carrot soup. Think silky, spicy, sweet. It looked like sitting down to a bowl of marigolds. We had it topped with toasted almond slices one night, and chopped cilantro the next. Instant fortitude for your next round of snow shovelling.

Bonus points: Pantry based = no grocery shop required. This is great weeknight dinner food, too; it comes together in less than 30 minutes.

Chili Coconut Carrot Soup | One Wooden Spoon

Chili Coconut Carrot Soup

adapted slightly from 101 Cookbooks


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp harissa or curry paste
  • 2 lb carrots, peeled and chopped
  • 1 14oz can of coconut milk
  • water to cover
  • salt & pepper
  • 1 lemon or lime (optional)
  • toasted almonds, chopped (optional)
  • cilantro, chopped (optional)

1. Heat the oil in a medium saucepan over medium heat. Add the onion; stir until translucent. Add the garlic; stir until fragrant. Add the harissa or curry paste; stir until the onions and garlic are coated. Now add the carrots. Cook for 2-3 minutes.

2. Add the coconut milk and enough water to cover all the vegetables. Add salt & pepper to taste, and bring to a boil. Reduce heat, and let simmer until the carrots are softened (about 10-15 minutes).

3. Puree the soup. Taste and adjust seasoning as desired with additional water, salt, pepper, or a squeeze of lemon/lime. Serve on its own, or topped with toasted almonds or chopped cilantro.

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