Recipe – Carrot, Curry and Coconut Soup

Carrot, Curry and Coconut Soup Recipe
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Carrot, Curry and Coconut Soup Recipe

Recipe – Carrot, Curry and Coconut Soup

  • Author: Wise Old Fox


Our home made carrot, curry & coconut soup is a regularly on the menu at The Running Fox and is also known as the 3 C’s Soup.

Here’s our chef Michael’s very own recipe for you to try at home.

Add a warm Foxy cheese scone with lashings of butter and snuggle down.


  • 1 x large white onion, diced
  • 2 x celery sticks, sliced
  • 1 x peeled potato, diced
  • 1 x peeled sweet potato, diced
  • 750g peeled carrots, sliced
  • 1 tbsp korma curry paste
  • 1/2 tsp curry powder
  • 400ml tin coconut milk
  • 750ml vegetable stock
  • 1 tbsp vegetable oil
  • Salt & Pepper
  • Coriander & Chives (optional)


  • Warm vegetable oil in a heavy based pan on medium heat.
  • Add onions and celery and cook until slightly softened.
  • Add the rest of the chopped vegetables and cook for a further 5 mins, keep moving to prevent sticking.
  • Add the curry paste and powder, stir well until all vegetables are well coated and cook for a further 2 mins.
  • Add in the vegetable stock bring to a gentle simmer and cook until vegetables are soft.
  • Add coconut milk and simmer for a further 5 mins.
  • Blend until smooth.
  • Add salt and pepper to taste.
  • If a little thick add some more vegetable stock.
  • Garnish with chopped coriander and chives.


  • Serving Size: 4
  • Calories: 365
  • Fat: 7.5
  • Saturated Fat: 3.2

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