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(Mostly) Mark Bittman’s Curried Carrot Coconut Soup 

Mark Bittman’s recipe for curried carrot coconut soup is divine. The only major change I made was to use extra virgin olive oil instead of butter.


  • 2-3 Tbsp extra virgin olive oil
  • 1/2 medium onion, roughly chopped
  • ¾ pound carrots, peeled and cut into1/2-inch coins
  • 1 tsp (or more) peeled, grated fresh ginger
  • ½ tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • Pinch of cayenne pepper
  • 2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • Juice from 1/2 lime
  • Salt and freshly ground pepper
  • Cilantro, optional


  1. Heat the olive oil over medium-low heat. Add the diced chopped onions and carrots, along with the spices. Stir and cook until softened, about 10 minutes.
  2. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  3.  If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor (Janice prefers a blender – it makes the soup creamier). Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Add lime juice. Garnish with cilantro and serve.