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Coconut Curry Pumpkin Carrot Soup

Coconut Curry Pumpkin Carrot Soup from Zanzibar

With the spices that give this soup depth, it will quickly become a classic in your family.

This recipe is like the kind of spicy soups and sauces cooked in coconut milk from Zanzibar and the other cities on the coast of Kenya. They are Indian spices, but they’re cooked with an African flair, and the aroma will infuse your entire house. This soup is creamy, yet light, and sweet from the pumpkin and carrots. With the spices that give it depth, it will quickly become a classic in your family.

Recipe Source: 

Smart Bites for Baby: 300 Easy-to-Make, Easy-to-Love Meals that Boost Your Baby and Toddler's Brain by Mika Shino (DeCapo Press, 2012)

Number of Servings: 


  • 4 carrots
  • 1 onion
  • 1 Tbsp canola oil
  • 1 Tbsp cumin
  • 1 Tbsp curcuma
  • 1-1/2 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • salt and pepper, to taste
  • 1 lb of pumpkin cut into chunks
  • 2 c coconut milk
  • 8 c chicken stock
  1. Wash and peel the carrots, and then cut them into small chunks. Cut the onion into small slices.
  2. In a pan, heat the oil and add the onion and cook on medium heat until it becomes translucent, about 5 to 7 minutes.
  3. Add the spices and cook for 2 to 3 minutes.
  4. Add the pumpkin and carrots and sauté. For 5 minutes.
  5. Add the coconut milk, chicken stock, and the rest of the ingredients and bring to a boil. Simmer and cook for 60 to 90 minutes, until the pumpkin and carrots become soft.
  6. Remove from the heat, and, using a hand mixer, blend/puree the soup until it becomes smooth and frothy.
  7. Serve warm.