Autumn Carrot Basil Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A gourmet soup recipe, perfect as a starter course to a more elegant meal or as a meal by itself.
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and diced
  • 1 pound shredded carrots
  • 1 teaspoon red curry paste
  • 1 teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 4 cups chicken broth
  • 1 cup Asian coconut milk
  • 2 tablespoon dry sherry
  • 1 cup fresh basil leaves
  1. In a large heavy bottom soup pot, heat the olive oil on medium high heat. Add the onions and saute for 5 minutes.
  2. Add the carrots and continue to saute for an additional five minutes, stirring occasionally until the carrots are soft.
  3. Stir in the curry paste, salt, cinnamon, cumin, nutmeg, and cloves.
  4. Stir in the chicken broth, Asian coconut milk, and dry sherry.
  5. Bring the soup to boil and then turn down the heat to medium-low. Cover the pot and cook the soup for 20 minutes. Turn off the heat.
  6. Stir in the basil and place the lid back on.
  7. Allow the soup to cool for 10 minutes.
  8. Carefully transfer the soup to a blender. With the lid securely on and the vent slightly opened, puree the soup until smooth and the basil is un-noticable.
  9. Serve warm and garnish with a few drops of coconut milk and fresh basil leaves.
Recipe by Savory Sweet Life at