Curry Apple Carrot Soup
Warm up your soul with this velvety Curry Apple Carrot Soup, a delightful medley of sweet and savory flavors that’s equal parts comforting and exotic. This nutrient-packed recipe combines the natural sweetness of tender carrots and crisp apples with the bold warmth of curry powder, fragrant ground ginger, and a hint of cinnamon. Blended to silky perfection, the soup is enriched with creamy coconut milk, making it both dairy-free and luxuriously smooth. Ready in just 45 minutes, this easy-to-make dish is perfect for a cozy weeknight dinner or as an impressive starter for gatherings. Serve it warm, garnished with fresh cilantro, and let its vibrant flavors transport your taste buds. Perfect for vegetarians and loaded with fiber, this gluten-free soup is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium carrots, peeled and chopped
- 2 medium apples, peeled, cored, and chopped
- 1.5 teaspoons curry powder
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cinnamon
- 4 cups vegetable broth
- 0.5 cups coconut milk
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes or until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped carrots and apples to the pot. Stir to combine with the onions and garlic.
Sprinkle in the curry powder, ground ginger, and cinnamon. Stir well to coat the vegetables in the spices.
Pour the vegetable broth into the pot, ensuring the vegetables are fully submerged. Raise the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, or until the carrots and apples are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Stir in the coconut milk, salt, and black pepper. Taste and adjust seasoning if needed.
Reheat the soup gently over low heat if necessary.
Serve warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5786 mg | 252% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 72.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3042 mg | 65% | |
*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.
