Lazarus Lynch’s Coconut Curry Carrot Soup

Name: Lazarus Lynch’s Coconut Curry Carrot Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pound (455 g) carrots, rinsed, trimmed and chopped into large pieces; 1 small yellow onion, chopped; 1 orange bell pepper, large diced; ½ habanero pepper, stemmed and seeded; 2 cloves garlic, peeled but whole; 1 teaspoon grated fresh ginger; 2 teaspoons curry powder; 1 teaspoon fresh thyme leaves; ½ teaspoon each ground allspice, cardamom, and cinnamon; ½ teaspoon each ground allspice, cardamom, and cinnamon; ½ teaspoon each ground allspice, cardamom, and cinnamon; ¼ cup (60 ml) extra-virgin olive oil; ½ cup finely chopped peeled Granny Smith apple; ¼ cup (30 g) finely chopped jicama; ½ cup (80 g) fresh pomegranate seeds; 2 teaspoons chopped fresh parsley; Splash of rice wine vinegar; 1 (13.5-ounce/400 ml) can unsweetened full-fat coconut milk; ½ cup (120 ml) vegetable broth; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Today Loves Food

By The Today Show

Published 2025

About

When he’s seeking comfort after a stressful day, Lazarus, author of Son of a Southern Chef, turns to this nourishing recipe. Carrots may not be the most exciting vegetable, but roasting them brings out their natural sweetness, and blending them gives them a smooth and velvety texture—ideal for soup. Seasoned with Caribbean flavors, this dish gets a little kick from the h

Ingredients

Americas
United States
Soup
Vegetarian
Gluten-free

Ingredients

Method