Tropical Carrot-Leek Soup

This soup is so yummy, I am keeping it on the list of reliable dishes. It’s casual enough for a week night but can be dressed up for a dinner party. It goes like this:


  1. 2 cups vegetable broth
  2. 1-1 1/2 cups coconut milk
  3. 2 cups leeks, thinly sliced
  4. 1-2 tsp. fresh ginger root, peeled and minced 
  5. 1 clove garlic, minced
  6. 1 tbsp. Thai red curry paste
  7. 2 cups carrots, chopped into 1/2-inch rounds
  8. fresh herbs for garnish (I used cilantro, basil and chives)
  9. handful of raw cashews (optional)


In a medium saucepan, bring broth, coconut milk, leeks, ginger, garlic and carrots to a boil. Cover and reduce heat to low. Let simmer for 20 minutes. Stir in Thai red curry paste and continue cooking for 5 minutes. Remove from heat and let cool slightly. Transfer in batches to a blender and blend until soup is smooth and creamy. Serve in your favorite bowls and garnish with fresh herbs and raw cashews.

tropical carrot-leek soup

6 Comments (+add yours?)

  1. Sam
    May 12, 2010 @ 00:42:42

    Looks good, Aim. I’ll have to try it!


  2. Vegan Epicurean
    May 12, 2010 @ 02:00:57


    That soup sounds fantastic! Thanks for sharing the recipe.



  3. catherine (FOOD SNOB)
    May 12, 2010 @ 12:41:48

    I make a soup almost identical to yours, but with sweet potatoes instead of carrots. I love coconut milk and curry paste with almost anything!


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