• kelly@noshandnourish.com
  • Denver, CO
Coconut Curry Carrot Soup

Coconut Curry Carrot Soup


Sometimes I crack myself up. 🀣 I love that you’re here and following along for colorful KID-FRIENDLY food! I feel like kid food doesn’t have to be that different than the meals we adults are eating. Is it colorful? Is it nourishing? Is it real, whole food? If yes, then it’s perfect for all of us! πŸ˜πŸŽ‰πŸ’›

Like this creamy, coconut curry carrot cauli soup (say that 4 times fast! LOL) is packed with nutrients — and Babycakes and I both LOVED and DEVOURED it. I served it with crinkle cut sweet potato fries (homemade), cheddar cheese, clementines, and water. 🍊

This photo and recipe were part of a #RainbowWeek takeover that I did two years ago. 🌈 It was the start of my monochromatic series that focused on color and essentially led to these color weeks and this blog!

Plate by @oogaababy. Spoon by @delightflatware.

Coconut Curry Carrot Soup

Servings 2 servings


  • 2 small carrots
  • 1 cup orange cauliflower florets
  • 6 sweet potato sticks
  • 3 golden grape tomatoes
  • 2 cups coconut milk
  • 1 tsp curry powder


  • Preheat the oven to 425 degrees.
  • Peel the carrots and sweet potato. Cut the carrots and sweet potato into 3" long sticks (use a crinkle cutter if you want). Lay the carrots, cauliflower florets, and sweet potatoes in a single layer on a parchment lined baking sheet. Bake for 20 minutes.
  • In a high-speed blender, combine all the roasted items plus 1 can coconut milk, 3 grape tomatoes, and 1 tsp curry powder. Puree until smooth. Serve hot.


❄️ *You can store leftovers in the freezer for up to 3 monthsΒ Β 

1 thought on “Coconut Curry Carrot Soup

Leave a Reply