Recipe: Hazel's carrot coconut soup

This week's Meatless Monday features a carrot coconut soup from Hazel's in Birmingham. 


¼ cup minced ginger

2 Tablespoons minced garlic

2 cups diced onion

1 cup curry paste

16 cups coconut milk

16 large potatoes peeled and halved

14 carrots peeled & chopped

1 cup sugar

1 gallon water

1 cup soy sauce

2 Tablespoons Turmeric

2 teaspoons Sriracha

12 Tablespoons salt

2 Tablespoons pepper


  1. Sweat ginger, onion and garlic in a stock pot.
  2. Add and cook vegetables until soft.
  3. Add all ingredients.
  4. Mix with stick/immersion blender.
  5. Serve hot.