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Pepper Carrot Creamy Curry Soup

Pepper Carrot Creamy Curry Soup

A Bright Colorful Soup combining red peppers, carrots with the warmth of ginger and the sweetness of coconut milk
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author whatsmickeycooking


  • 2 large Red Bell Peppers
  • 8-10 Carrots
  • 2 cloves Garlic, Peeled and smashed
  • 2 Scallions
  • 1 Sweet Onion
  • 2 tbls Curry Powder
  • 2 tbls Extra virgin olive oil
  • 1 can Coconut milk
  • 5-6 cups Vegetable or chicken broth
  • large Bunch of fresh flat leaf parsley
  • Sea salt and fresh ground pepper to taste
  • Fresh hot pepper to taste
  • 1-2" knob Fresh ginger


  1. In a soup pan, add olive oil, garlic, and hot pepper (heat) lightly brown the garlic then add the curry and ginger mix together.  

  2. Peel and roughly chop the onion and scallions, add to the garlic continue to cook on low heat, careful not to burn the garlic onion mixture

  3. Peel and roughly chop the carrots,  Seed and core the peppers, roughly chop, add both carrots and peppers  to the onion mixture.

  4. Add the flat leaf parsley, salt and pepper, cover with broth and simmer for 35-40 minutes, until the peppers and carrots are very soft

  5. Remove from heat and with an immersion blender, carefully blend until the soup is a creamy consistency.

    Add the Coconut milk, stir well and adjust salt

  6. Serve hot or at room temperature