Velvet Curried Carrot Soup
Indulge in the silky, aromatic delight of Velvet Curried Carrot Soup, a luscious blend of vibrant flavors and comforting spices. Perfectly balanced with the sweetness of tender carrots and the creaminess of coconut milk, this soup gets a flavor boost from earthy curry powder, warming cumin, and a zing of fresh ginger. Velvety smooth thanks to a quick blend, it’s both wholesome and elegant, making it ideal for cozy weeknight dinners or sophisticated entertaining. Ready in under 45 minutes, this easy-to-make recipe is vegan, gluten-free, and sure to be a family favorite. Serve it hot and garnish with fresh cilantro for a stunning finish. Perfect for those searching for a "smooth vegan carrot soup," "easy curried soup," or "gluten-free carrot soup recipe" to add to their repertoire!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 6 medium carrots, peeled and chopped
- 1 large potato, peeled and chopped
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
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 and grated ginger, cooking for 1 minute until fragrant.
Add the chopped carrots and potato to the pot, stirring to combine.
Sprinkle in the curry powder and ground cumin, and stir well to coat the vegetables in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, or until the carrots and potato are tender.
Remove the pot from the heat and allow the soup to cool slightly.
Using an immersion blender (or carefully transferring the soup to a blender in batches), blend the soup until it is completely smooth.
Return the soup to the pot if needed and stir in the coconut milk, salt, and black pepper.
Reheat the soup gently over low heat, ensuring it does not boil.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1219 mg | 26% | |
*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.
