Autumn Carrot Curry Soup
Recipe type: Soup
Serves: 4
At the lodge, we prefer a version of carrot soup that includes curry powder, garlic, ginger, onion, carrot and coconut milk. We use chicken stock to cut the flavor of the carrot somewhat, and we always deep-fry a few carrots into chips to serve on top of the soup.
  • 1 tablespoon canola oil
  • 2 teaspoons curry powder
  • 1 medium garlic clove, smashed
  • 1 knob of ginger (1/2-inch), peeled and minced
  • ½ medium yellow onion, peeled and diced
  • 1 pound Alaska carrots, peeled and sliced into ¼-inch rounds
  • 1 bay leaf
  • 2-1/2 cups chicken stock
  • ½ cup canned coconut milk plus extra for garnish
  • 1 cup carrot or other root vegetable chips
  1. Heat the canola oil in a medium stockpot over medium heat.
  2. Add in the curry powder and “cook” the powder for about 30 seconds. Add in the garlic and stir. Cook for a minute or two. Add in the ginger, onion, carrots, bay leaf and chicken stock. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are tender, about 20 minutes. Discard the bay leaf.
  3. Working in batches, purée the soup in a blender until it is smooth. Pour the soup into a clean pot, and return it to the stove over medium heat. Stir in the coconut milk. Serve with a swirl of coconut milk and a small nest of carrot or root chips.
Recipe by Within The Wild at