Curried Carrot Soup

This curried carrot soup blends spices of turmeric, ginger, and garlic with sweet carrots and coconut milk to make a comforting, healthy meal. It only takes 20 minutes to prepare, making it a great option for busy weeknights. Read on to try this recipe out for yourself!

When you need a nutritious, delicious meal on the fly, try out this curried carrot soup. All you have to do is cook the carrots and spices in a pot until tender, then add coconut milk and blend them into a soup!

Make this a full meal by topping the soup with chicken, chickpeas, or lentils for protein and serve with a side of sourdough naan. You can also enjoy this soup for a light lunch or an afternoon snack, whatever you’re in the mood for.

This soup is naturally vegetarian and dairy-free. If you’re allergic to coconut milk though, feel free to use regular milk, almond milk, or oat milk instead. Additionally, if you’re not a vegetarian, you can use chicken broth instead of vegetable broth to add extra protein.

Is Carrot Soup good for you?

Carrot soup is full of vitamins and nutrients that your body needs to stay healthy and happy. Carrots provide Vitamin A, which is beneficial for your vision. Garlic helps support your immune system, protecting you from getting sick. The ginger in this soup will help with digestion while the turmeric in the curry powder helps prevent inflammation.

Because of all these benefits, carrot soup is a great meal to keep your body healthy. It’s also a good meal to make when you’re sick as it requires minimal effort and is filled with nutrients you need to get better.

How long does homemade carrot soup last?

Homemade carrot soup can be stored in the refrigerator for up to 5 days. You can also freeze it in an air-tight container or zip-lock bag. It will store for up to 3 months this way. When you want to enjoy it, just put it in a pot on the stove to de-thaw and reheat.

Should you leave skin on carrots for soup?

Leaving the skin on carrots when you make soup will prevent the soup from having a creamy texture. The skins will become hard and tough, messing with the consistency of the soup. It doesn’t take long to peel the carrots, but it’s definitely worth it to achieve the proper texture of your soup.

Tips for making Curried Carrot Soup:

• If you prefer, you can use chicken broth instead of vegetable broth. This will add a little extra protein.
• I used freeze dried ginger, but you can also use fresh ginger or ground ginger instead. You may need to adjust the amount of ginger depending on which type you use.
• Serve it with a side of Sourdough Naan for a comforting, cozy meal!
• To add protein, you can top this soup with roasted chickpeas or stir in lentils.
• Store this soup in an air-tight container in the fridge for up to 5 days.
• If you want, you can freeze this soup in an air-tight container. It will last for up to 3 months this way.

Tools you will need

You’ll need a large pot with a lid, a cutting board, and a blender.

Ingredients you will need

To make this yummy soup, you need a few vegetables, spices, and pantry items:

• 4 carrots
• 1/2 onion
• 2 cloves of garlic
• 1 tbsp curry powder
• 1 tbsp ginger
• 1 cup vegetable broth
• 2 cups coconut milk
• 1/4 cup water

How to make Curried Carrot Soup

Peel the carrots and cut them into large chunks. Peel and dice 1/2 of an onion. Peel and mince 2 cloves of garlic. Set aside.

Heat a large pot to medium heat. Add in the onion, garlic, and 1/4 cup of water. Let cook for 2-3 minutes until fragrant, stirring occasionally.

Add in the carrots, curry powder, ginger, and vegetable broth. Stir to distribute all the spices evenly. Cover the pot and let cook for 10-12 minutes, until the carrots are soft enough that you can pierce them with a fork.

Carefully transfer the cooked carrots, onion, and garlic to a blender and blend until smooth. You can use a wooden spoon or spatula to scrape the soup down the sides of the blender if it isn’t blending well. Remove the lid from the blender and stir in the 2 cups of coconut milk.

Pour the soup back into the large pot and let heat for 15 minutes on low heat before serving.

Hungry for more?

If so, make sure to check out the Kitchen Counter for other delicious dinner recipes. Here are a few ideas you can find there:

• Creamy Chicken and Chickpea Soup
• Tuscan Chicken Pasta
• Mediterranean Chicken Stuffed Bell Peppers
• Simple Tomato Galette with Ricotta