Coconut Curry Carrot Soup w/ Fried Rice Croutons

Dinner, Soups

Carrot Coconut Curry Soup w/ Fried Rice Croutons //

Spring has turned me into a daydreamer.

The weather right now in Los Angeles is cool and drafty and every pink bush, tree and flower has decided it’s time for its debut (evidence here). I’m headed to New York at the end of this week and decided to take a gaze over at the ol’ weather channel, thinking, hoping, expecting for temperatures to be very Spring-like. You know, 50s and 60s. Umm…New York is gonna be crazy cold. (Not polar vortex cold but you know…) I’m staying with my friend Tre, and I have plans to make him a big pot of soup in his barely-stocked kitchen. This recipe doesn’t require much. Just a pot and a blender, warm socks and some hope that Spring is so very close.

This recipe is a part of McCormick’s Go4Gourmet challenge. It goes like this: McCormick sent me a box of three ingredients (in this case it was their California garlic powder, chicken stock, and basmati rice) and I used these ingredients, plus any root vegetable of my choosing to create a recipe. These are the results!

Carrot Coconut Soup w/ Fried Rice Croutons //

This soup is a good combo of healthy, light and filling. The coconut gives it a bit of a Thai-influence, while the curry adds sooo much flavor that you don’t need much for it to have a lot of depth.

Can we discuss Fried Rice Croutons and how it’s my goal in life to make them a thing? These croutons taste like the rice that always lives at the bottom of the pot. It’s crunchy and chewy and just perfect. The garlic powder gives it a welcomed flavor and I could almost eat a whole bowl of fried rice croutons with the soup poured over. Almost like the reverse.

Fried Rice Croutons > Bread Croutons.

I’m determined to make Fried Rice Croutons a thing. Please help me in my crusade.

Carrot Coconut Soup w/ Fried Rice Croutons //

Carrot Coconut Soup w/ Fried Rice Croutons //

Coconut Curry Carrot Soup w/ Fried Rice Croutons

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Fried Rice Croutons:

  • 1/4 cup basmati rice
  • 1/4 cup water
  • 1/4 teaspoon McCormick garlic powder
  • Pinch of salt


  • 2 tablespoons coconut oil, or olive oil 2 small shallots, minced
  • 3 garlic cloves, peeled and smashed
  • 7 small carrots, peeled and diced (equals to about 2 cups of carrots)
  • 1 tablespoons red curry powder
  • 2 teaspoons freshly grated ginger
  • 3 cups vegetable broth
  • 1 1/2 cups coconut milk
  • 1/2 teaspoon table salt, plus more if needed
  • Fresh cilantro, for garnish


  • To make the fried rice croutons, mix the rice, water and garlic powder together in a rice cooker. Cook, using your rice cooker's instructions, until the rice is tender and water has evaporated. Transfer the rice to a bowl, cover with plastic wrap and place in the refrigerator so the rice can "dry out" for about at least 2 hours, ideally overnight. This will make it more fry-able.
  • In a medium pot, heat the coconut oil, over medium heat. When the oil is hot, add the shallots and cook until translucent, about 5 minutes. Next, add the garlic cloves, carrots, red curry and fresh ginger; stir until everything is thoroughly mixed and cook for about a minute, until very fragrant.
  • Mix in the veggie broth and coconut milk. Once the mixture reaches a slight simmer, turn the heat to low, cover the pot and allow to cook for 20 minutes, until the carrots are tender when poked with a fork.
  • If you have an immersion blender, puree the soup until smooth. If you don't have one, no biggie. Carefully add the soup to the blender (you'll have to do this in a few batches) and puree the soup, being sure you allow the hot air to escape (if not, you'll have a bit of an explosion on your hands). Adjust the soup's consistency, if you like. I added about 1/2 cup of veggie broth to thin it out just a bit. Next, salt to taste. (I added about 3/4 teaspoon of salt). Turn the heat to low to warm while you make the fried rice croutons.
  • At this point the rice should be dry. Line a 8x8-inch baking dish with foil. Press the rice onto the foil, creating one even layer. Give it a few more presses, just to be sure the rice is compact and adhering. Lift the foil out baking sheet (the rice should be a circular kind of shape); trim the sides with a knife and cut the compressed rice into squares (these don't have to be perfect).
  • In a sauté pan, pour in 2 tablespoons of olive oil. When very hot, gently add the rice croutons and fry on each side until crispy, about 1 minute. Immediately transfer to a paper towel to drain and sprinkle with salt. Repeat with remaining rice croutons (this amount should give you about 8).
  • Divide the soup between bowls and garnish each one with a sprinkling of freshly chopped cilantro and a few fried rice croutons.
Serving: 3g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This post is sponsored by McCormick Gourmet. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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Leave a Reply

  • Reply dishing up the dirt March 31, 2014 at 8:23 pm

    I’m making these croutons pronto!!!

  • Reply Heather @ Sarap Life March 27, 2014 at 9:55 am

    Wow. I love croutons. I love fried rice. Putting them together?! Mind blown. Although I think I would probably eat them all before I got to the soup 🙂

  • Reply Tracy | Peanut Butter and Onion March 27, 2014 at 9:49 am

    OMG those croutons!!! your a genius!

  • Reply Ayla March 26, 2014 at 6:48 pm

    Well it’s getting colder in Melbourne…so I think this is going to become my winter soup this year.

  • Reply Cass @foodmyfriend March 25, 2014 at 9:53 pm

    Yum!! What an awesome idea with the rice croutons. It’s getting cold here in Sydney and I’m craving your soup.

  • Reply Tieghan March 25, 2014 at 8:54 pm

    Fried rice croutons! That right there is amazing, but with this soup? Mmm!

  • Reply Laura (Tutti Dolci) March 25, 2014 at 4:51 pm

    I love carrot soup, so want this for dinner!

  • Reply Katrina @ Warm Vanilla Sugar March 25, 2014 at 3:06 pm

    This soup looks so lovely!! Those croutons are bonkers!

  • Reply Tess @ Tips on Healthy Living March 25, 2014 at 2:32 pm

    Yes, it’s crazy cold here in New York! We’ve had a few very spring-like days, but this winter just does not want to end. This soup is the perfect cure for my cold weather blues. Thanks for sharing!

  • Reply MaryB March 25, 2014 at 12:16 pm

    Okay, so I see in the comments that it is red curry powder, not paste. I have just about everything on hand but only long grain, brown or arborio rice – which would be the best for the rice croutons – long grain white? I want to make this tonight!

    • Reply Adrianna Adarme March 25, 2014 at 12:20 pm

      I would go with the long grain. And note that you have to dry the rice out for a few hours, so it’ll fries up!

      • Reply MaryB March 25, 2014 at 12:22 pm

        Thanks for the quick reply! I am going to get started now. This just sounds delicious to me and I love the idea of the fried rice croutons.

  • Reply Eileen March 25, 2014 at 10:31 am

    This soup sounds great, but it’s the croutons that really blow me away! Fried rice in crouton form is such a fabulous idea. Yay!

  • Reply Sophie March 25, 2014 at 10:08 am

    Oh my gosh RICE CROUTONS! Like socarrat at the bottom of paella, or whatever they call it at the bottom of rice pilaf (tahdig?) in Middle Eastern cooking. I LOVE the crispy part the most! This is smart, girl, super-smart. I will help in your crusade for sure 🙂 Also, thanks for a recipe that uses one can of coconut milk insted of just a little of one! Bah.

    This soup sounds great, I wish you well in chilly NY! We’re visiting soon ourselves, I hope the sun come out by then 🙂

  • Reply Kelly Jo March 25, 2014 at 6:01 am

    I have been loving Carrot Soup lately and this looks delicious! I’m guessing the red curry is the paste right, not powder?

    • Reply Adrianna Adarme March 25, 2014 at 9:13 am

      Oh it’s the powder! Let me specify in the instructions.

      • Reply Kelly Jo March 25, 2014 at 10:10 am

        Thank you!

  • Reply Belinda@themoonblushbaker March 25, 2014 at 5:04 am

    The croutons have now made my life worth living for rice. I normally hate rice but your croutons have me running to make a batch

  • Reply Marie @ Little Kitchie March 25, 2014 at 4:38 am

    Those croutons!! Love, love!

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