Refrigerate this carrot soup before serving. The cool temperature and the hot curry flavour make for an interesting summer appetizer.

Yield: Serves 6 as a starter.



  • 2 tbsp canola oil
  • 2 1/2 cups sliced carrots
  • 1 1/2 cups chopped onions
  • 1 tbsp grated fresh ginger
  • 1 tsp finely chopped seeded jalapeno pepper
  • 1 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 2 cloves garlic, crushed
  • 4 cups canned chicken broth
  • 1/2 cup well-stirred canned coconut milk
  • 2 tbsp fresh lime juice
  • Chopped fresh cilantro*


  1. Heat oil in a large saucepan over medium heat. Add carrots and onions; sauté for 5 minutes.
  2. Stir in next 6 ingredients ginger, jalapeno, curry powder, ground coriander, salt and garlic and sauté until fragrant, about 1 minute.
  3. Stir in broth. Bring to a boil. Reduce heat and simmer, uncovered, until carrots are tender, about 20 - 25 minutes. Remove from heat; stir in coconut milk and lime juice.
  4. Purée soup in batches in a blender, filling blender no more than half full for each batch.
  5. Transfer soup to a bowl. Refrigerate until cold. To serve, ladle into small bowls and garnish with cilantro.
Nutritional analysis per serving:

134 calories, 9 g fat, 3.1 g protein, 11.7 g carbohydrate, 2.5 g fibre, 478 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable  gloves when handling hot peppers and avoid touching any exposed skin.