Curried Coconut-Carrot Soup


Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

4 cups


  • 1 pound carrots, peeled and cut in chunks

  • 1 small onion, quartered

  • cup raw cashews

  • 1 (14 ounce) can unsweetened light coconut milk

  • 1 teaspoon curry powder

  • ½ teaspoon ground ginger

  • ½ teaspoon kosher salt

  • 1 cup vegetable stock


  1. Preheat oven to 350 degrees F.

  2. Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.

  3. Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.

  4. Blend on HIGH for 1 to 2 minutes or until creamy.

  5. Remove to a medium saucepan; stir in stock.

  6. Cook over medium heat until heated through, about 5 minutes.

Nutrition Facts (per serving)

317 Calories
27g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 317
% Daily Value *
Total Fat 27g 34%
Saturated Fat 20g 99%
Sodium 474mg 21%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 5g
Vitamin C 9mg 46%
Calcium 69mg 5%
Iron 5mg 25%
Potassium 687mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.