Curried Carrot Soup
Warm your soul with this vibrant and aromatic Curried Carrot Soup, a creamy and nutritious blend of tender carrots, fragrant spices, and a luxurious touch of coconut milk. This easy-to-make recipe pairs the natural sweetness of carrots with the deep, earthy flavors of curry powder, cumin, and coriander, all elevated by the brightness of fresh ginger and a splash of lime juice. Perfectly silky thanks to a quick purée, this soup comes together in just 40 minutes, making it an ideal choice for weeknight dinners or meal prep. Serve it with a sprinkle of fresh cilantro for a burst of freshness and enjoy it as a comforting appetizer or a satisfying main dish. Keywords: curried carrot soup, creamy carrot soup, coconut milk soup, vegetarian soup recipe, easy carrot soup, carrot curry soup.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons olive oil
- 1.5 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
Instructions
Peel and chop the carrots into small chunks. Finely dice the onion, mince the garlic, and grate the ginger.
In a large pot, heat the olive oil over medium heat.
Add the onion, garlic, and ginger to the pot, and sauté for 5 minutes until fragrant and the onion is translucent.
Stir in the curry powder, cumin, and coriander. Cook for another 1-2 minutes, allowing the spices to bloom.
Add the chopped carrots and stir to coat with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 20 minutes, or until the carrots are tender.
Remove the pot from heat. Using an immersion blender, purée the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, being careful with the hot liquid.
Return the soup to low heat and stir in the coconut milk, salt, and black pepper. Adjust seasonings to taste.
Simmer for 2-3 minutes to allow the flavors to meld. Stir in the lime juice just before serving.
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 59.8 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3741 mg | 80% | |
*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.
