Curried Cream of Carrot Soup
Dive into the comforting warmth of Curried Cream of Carrot Soup, a velvety dish that seamlessly blends the natural sweetness of carrots with the bold, aromatic spices of curry, cumin, and coriander. This recipe features a luxurious base of unsweetened coconut milk and heavy cream, giving it a creamy texture and a hint of richness, while vegetable broth keeps it light and wholesome. Quick to prepare with just 15 minutes of prep time, this vibrant soup is simmered to perfection and pureed to a smooth consistency, making it both nourishing and indulgent. Topped with fresh cilantro for a burst of freshness, it’s an ideal starter or light meal that's both satisfying and packed with flavor. Perfect for cozy evenings or as an elegant addition to your next dinner menu, this soup is easy to make yet irresistibly gourmet. Keywords: curried carrot soup, creamy carrot soup, easy soup recipe, coconut milk soup, vegetarian soup recipe.
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Recipe Information
Ingredients
- 6 medium (about 1.5 lbs) carrots
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 4 cups vegetable broth
- 0.5 cup unsweetened coconut milk
- 0.25 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Peel the carrots and slice them into thin rounds. Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, curry powder, ground cumin, and ground coriander. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the sliced carrots to the pot and toss to coat them with the spices. Pour in the vegetable broth and stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the carrots are very tender.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a blender in batches to blend until creamy.
Return the blended soup to the pot if necessary. Stir in the coconut milk and heavy cream. Season with salt and black pepper to taste.
Heat the soup gently over low heat for 2-3 minutes, being careful not to let it boil, to ensure the flavors are well combined.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 9509 mg | 413% | |
| Total Carbohydrate | 464.7 g | 169% | |
| Dietary Fiber | 128.7 g | 460% | |
| Total Sugars | 212.6 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1775 mg | 137% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 15032 mg | 320% | |
*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.
