Creamy Dungeness Carrot and Coconut Milk Soup with Thai Red Curry

Serves: 4 to 6

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This soup is gorgeous with the spicy flavor of carrots from the Dungeness River Delta, but you can also use butternut squash or sugar pie pumpkins as the season progresses. Thai curries are chile paste blends so their flavors are complex and spicy. Use a little or a lot depending on your style.



In a heavy soup pot, heat the oil over medium heat and sauté the garlic and ginger for 1 minute. Add the broth and carrots and simmer until the carrots are tender (about 15 minutes). Allow to cool slightly and then puree the mixture in batches in a blender or food processor. (You may also use an immersion blender directly in the pot, which works very well.)

Return the pureed carrot mixture to the pot. Add the curry paste, chili sauce, soy sauce and black pepper and bring to a simmer. Cook for 5 minutes. Stir in the coconut milk, cilantro and lime juice. Adjust the seasoning with more curry paste and/or soy sauce.

Serve drizzled with a bit of coconut milk and lime wedges on the side.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, August 2008

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: carrots, coconut milk, curry


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Easy to make

This soup was easy to make, especially when using an immersion blender. I would suggest adding a little less of the sweet chili sauce as it made this soup on the sweeter side.

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Nash's carrots

Nash's Organic Produce

Nash Huber farms 200 acres of rich alluvial soil in the Sequim-Dungeness Valley on the Olympic Peninsula.

There the soil is filled with rich nutrients and biological matter that have been deposited through centuries of flooding. The land is also flat, sandy and drains extremely well — perfect for food production!

Inevitably, Nash's Best! carrots love this soil. They are a special variety originally from Europe known as "Nantes" that are specially adapted to cooler climates.

In addition to his phenomenal carrots, Nash and his family farm organically produce a multitude of other crops such as potatoes, chard, beets and leeks. Look for them at PCC!


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