Curried Carrot Soup
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This easy, warm, and comforting Curried Carrot Soup recipe is perfect for meal prep and is the best vegetarian carrot soup recipe. And, because it is made with coconut milk instead of cream, this Creamy Carrot Soup recipe can easily be made vegan with one simple swap!
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A pot of Curried Carrot Soup bubbling on the back burner imbues the home with a tantalizing aroma of warmth and love.
Whether spring, fall, summer, or winter, this Carrot Soup is a seasonal favorite, permeated with healthful and fresh ingredients.
A versatile family favorite, it is perfect for any special meal or occasion—or even a holiday such as Thanksgiving or Easter.
This beautiful soup is easy to prepare for lunch or a delicious beginning to a special meal!
Ingredients
Here’s a quick list of what you need to make this soup. Ingredient measurements are in the recipe card at the bottom of this post.
- Butter: salted or unsalted
- Vegetables: Onion, carrots, russet potato
- Aromatics and Seasonings: Garlic, fresh ginger, curry powder, and turmeric
- Vegetable Stock: Or chicken stock if you prefer.
- Unsweetened coconut milk: For a creamy finish, you can also substitute milk (dairy or non-dairy) or cream.
Kitchen Tools
You will need only a few kitchen tools to make this carrot soup: a soup pot and a blender. Here are the tools I use:
- 4 Quart Dutch Oven: This is the pot I’m using, but you could also use a larger Dutch oven if needed
- Blender: This soup can be purred using a standard blender. I don’t have a fancy blender (but yes, it is definitely on my someday list), but this is the one I use for smoothies and pureed soups. You do need to blend in batches.
- Immersion Blender: I’m using this immersion blender when I’m not pureeing soup in my blender. It’s fantastic and super easy because you’re not moving hot soup around, and it does a great job.
Frequently Asked Questions
Yes — it is perfect for meal-prep! It freezes really well (in individual portions if you can!), or will keep in the refrigerator for up to 5 days.
It really depends what sort of curry powder you are using, pick a mild one if you just want gentle spiced flavors, or something with a bit more of a kick if that is what you’re into!
More Was Soup Recipes to Try
Curried Carrot Soup
Equipment
Ingredients
- 3 tablespoons butter
- 1 medium onion chopped
- 4 garlic cloves smashed and chopped
- 1 teaspoon fresh ginger peeled and grated
- 1 pound carrots peeled and chopped into 1/2 inch pieces
- 1 medium russet potato peeled and chopped
- 2 teaspoons curry powder
- pinch of turmeric
- 2 cups chicken stock or vegetable stock
- 1 cup unsweetened coconut milk (or sub milk, non-dairy, or cream)
- salt and freshly cracked pepper to taste
Instructions
- Melt the butter in a soup pot then add the onions. Stir to coat with butter and sprinkle with a bit of salt. Then add the garlic, ginger, carrots, potatoes, curry powder and turmeric. Stir and cook until softened, about 10 minutes.
- Pour in the stock. You should have enough to cover the vegetables, if needed, add more stock or water to cover. Bring the pot to a boil, then reduce heat to medium and simmer until the carrots and potatoes are soft, about 10 minutes more.
- Puree the soup in the pot with an immersion blender, or let it cool slightly and puree in a food processor or blender in batches. Add enough coconut milk to bring the soup to your desired consistency. Taste and season with salt and pepper.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.