{ summer days }

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{ chilled curried carrot soup with herb yogurt sauce }

I love something that looks difficult but is actually pretty easy. I find that soup can be one of those things. Specifically, soup made from any type of squash, potato or, say, carrots. And, I’m obsessed with curry right now. Maybe I miss living in Asia or maybe it’s the out-of-character heat and humidity one-two punch that’s made the days string one into the next. What makes me even happier, is when all of this comes together and I don’t have to leave the house to make any of this happen. Such is the case with this Chilled Curried Carrot Soup with Herb Yogurt Sauce. I didn’t have to leave the house for one ingredient…amazing.

Our weather is so mild on the Central Coast, that sometimes I don’t know what season I’m suppose to be growing something. I grow kale in the middle of summer and garlic through the winter. I think that’s backwards, but again, I’ve never checked.

If you search the Internet you’ll find endless Curried Carrot Soup recipes. My recipe morphed from a conglomeration of all of them; within the parameters of what ingredients I had on hand. I also didn’t want to add cream (dairy isn’t always my friend) or anything to make it too heavy. I wanted to kick it up a notch with the hot madras curry and I was hoping that the yogurt sauce would cool it back down.

Let me know what you think or how it worked for you.

{ curried carrot soup & herb yogurt sauce }

Serves 6


  • tablespoons unsalted butter
  • white onion, diced
  • tablespoon ginger, grated
  • garlic cloves, grated
  • teaspoon hot madras curry powder
  • teaspoon curry powder
  • bay leaf
  • 1.5 pounds carrots, peeled and cut into chunks
  • cups chicken broth
  • cup canned unsweetened coconut milk
  • .5 cups plain Greek yogurt
  • tablespoon Thai basil leaves, chopped
  • tablespoon cilantro, chopped
  • tablespoon mint, chopped
  • lime, cut in half
  • Salt and pepper


  • Heat butter in a dutch oven over medium heat. Add onions, curry powder, 2 tsp salt and 1/3 tsp pepper. Cook until onions are soft, about five minutes. Add garlic and ginger and sauté another minute.
  • Add broth, bay leaf, and carrots and bring to a boil. Scrape any flavor bits from the bottom of the pot. Cover, reduce heat to medium low and simmer for about 20 minutes.
  • While the soup is simmering, place the Greek yogurt, herbs and the juice from one half of the lime in a blender. Blend until thoroughly incorporated. Chill.
  • Remove the bay leaf from the soup. Puree the soup in the blender while slowly adding the coconut milk. Chill in the refrigerator. When ready to serve, ladle into shallow bowls. Drizzle the yogurt mixture over the soup. Sprinkle with fresh chopped cilantro and a squeeze of lime.
  • Serve hot or cold.

This recipe is also on Food52

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