Curried Carrot Potato Soup
Warm up with a comforting bowl of Curried Carrot Potato Soup, a velvety blend of earthy root vegetables and aromatic spices that’s as nourishing as it is flavorful. This vibrant soup combines the natural sweetness of carrots and the creamy richness of potatoes with the bold, warming kick of curry powder, cumin, and coriander. Infused with fresh ginger and coconut milk, it delivers a silky texture and complex flavor profile in every spoonful. Ready in just 45 minutes, this vegan-friendly recipe is perfect as a cozy weeknight dinner or an impressive starter. Serve it piping hot, garnished with fresh cilantro, for a hearty dish that’s not only delicious but also packed with nutrients. Whether you're craving something spicy, creamy, or wholesome, this curried carrot potato soup ticks all the boxes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 1 teaspoon (grated) fresh ginger
- 1.5 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 4 medium (peeled and sliced) carrots
- 2 medium (peeled and diced) russet potatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the curry powder, cumin, and coriander. Stir to coat the onions and toast the spices for about 30 seconds.
Add the carrots and potatoes to the pot, stirring to combine with the spices and aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes until the vegetables are tender.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and purée, then return it to the pot.
Stir in the coconut milk, salt, and black pepper. Heat the soup gently for another 2-3 minutes, but do not let it boil.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 52.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4977 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
