This is a lovely soup to enjoy chilled, though it’s good warmed too!

Makes 6 servings

2 Tbsp canola oil
1 medium onion, chopped
2 stalks celery, chopped (1/2 c)
2 garlic cloves , minced
1 2-inch piece fresh ginger, finely chopped (or 1 tsp grated)
2 1/2 lbs carrots, peeled and sliced into 1/2-inch pieces
1 Tbsp. curry powder (or more to taste)
8 cups chicken or vegetable stock
1 canned unsweetened coconut milk
1 lemon, zested
1 lime, zested
salt & pepper
1/4 cup coconut,  toasted (optional)
chopped cilantro (optional)


  1. In a large, heavy saucepan or stockpot, heat the oil over medium heat.
  2. Add onion, celery, garlic, and ginger, and sauté until tender, about 10 min.
  3. Add the carrots, coconut milk, and curry powder, then add the stock and bring to a boil.
  4. Reduce heat and simmer 25 minutes, or until carrots are very tender. Skim any foam and fat from the top.
  5. Add the lime and lemon zest. Puree the soup in batches in food processor or blender (you can use an immersion blender if you have one).
  6. Season with salt and pepper to taste. Garnish with toasted coconut and cilantro. Enjoy warm or chilled!