Indian Spiced Carrot Soup | CUESA

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Indian Spiced Carrot Soup


Stephanie Valentine, formerly of Roxanne’s.

Serves 4 to 6


1 cup coconut water
⅔ cup coconut meat
2 cups carrot, peeled and chopped
¼ teaspoon cumin, ground
¼ teaspoon coriander, ground
¾ teaspoon salt
6 turns black pepper
1 teaspoon red curry paste, to taste
2 tablespoons olive oil
¼ cup almond milk


½ cup sour cream, see recipe below
½ bunch fresh cilantro, chopped
2 scallions, thinly sliced

“Sour Cream
¾ cup coconut meat
⅓ cup cashews soaked 10-12 hours in filtered water
3 tablespoons olive oil
2 tablepoons lemon juice
4-6 dates
½ teaspoon celtic salt
Water, to thin


For the soup
Blend soup ingredients in a high-speed blender. Blend in batches if needed until the carrot is completely pureed and has a silky texture. Strain if needed though a fine mesh china cap.

For the “Sour Cream
Blend until smooth in a high speed blender.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »