Carrot & Coconut Milk Curry Potage

Carrot & Coconut Milk Curry Potage

The sweet flavor of the carrot and coconut milk is accented by the faint curry flavor. This won't be outdone by kabocha squash or sweet potato soup.

Ingredients: 2 servings

100 g
60 g
15 g
150 ml
Boullion cube
★Coconut milk
170 ml
★Grated ginger
1 knob
★Curry powder
1 teaspoon plus
Salt and pepper
to taste
Curry powder (garnish)
a dash
Italian parsley (garnish)
a dash


1. Peel the skin and cut the carrot into thin, round slices. Also cut the onion into round slices.
2. Heat a small pot over medium heat and melt the butter. Add the onion and cook until tender. Add the carrot and once everything is coated with the butter, add the water and bouillon cube.
3. Remove any scum that rises to the surface. Simmer for about 5 minutes until the vegetables soften, and then remove from the heat. Pour into a blender and purée. Return to the pot and heat it up again.
4. Add the ★ ingredients and season with salt and pepper as needed. Serve in a bowl and garnish with curry powder and Italian parsley, etc. Then it's done.

Story Behind this Recipe

When I make carrot potage, I also season with cumin. That was my standard carrot soup, but I wanted to change it a bit and tried different things. I finally settled on this delicious recipe. If everyone likes coconut, this is great for anyone from kids to adults.