A creamy, delicious soup that gets its delicious flavor from a blend of carrots, curry, and coconut milk. It’s slightly spicy and full of amazing flavors. This is the perfect fall and winter soup!
Winter has officially arrived and has brought my soup cravings with it. Soups are one of my favorite meals in the wintertime and helps warm up those chilly evenings. This curried ginger-carrot soup is my new go-to recipe. Not only is it a gorgeous orange color, but this soup is so easy to make! The creamy coconut milk and fresh ginger add so much flavor that I simply cannot eat enough. The carrots add a nice bit of sweetness, the curry adds heat, and the coconut milk gives a fantastically creamy texture.
How to make curried carrot soup
- Heat olive oil in a large pot over medium-high heat. Add onion, garlic, ginger, celery, and carrots and sauté for 10 minutes or until vegetables begin to soften.
- Add curry, cumin, chili flakes, and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 30 minutes, until carrots are tender. Add coconut milk, cilantro, salt, and pepper and heat through.
- Using a hand blender, puree the soup in the pot until smooth.
This recipe could not get any easier! I love serving my soup with croutons or fresh bread.
Tips for making perfect curried carrot soup
- If you like your food a little more or a little less spicy, you can adjust the amount of curry. I like using curry paste, but you can use curry powder if you prefer. Start with less curry, and add more until you’re satisfied with the flavor.
- Use full-fat coconut milk for the best texture and flavor.
- You can substitute water for stock, if you prefer. But keep in mind you will need to add more seasoning, especially salt, to compensate for the lack of flavor.
- Don’t skip the fresh ginger. Fresh ginger gives so much amazing flavor to this soup, so I highly recommend using it instead of ground ginger.
Can I freeze curried carrot soup?
Absolutely. Put the soup into a freezer-safe container and keep frozen for up to 3 months. To thaw, place in the fridge overnight.
Is it necessary to peel the carrots?
I prefer peeling the carrots to get rid of the slightly bitter flavor the peel has, but if you skip this step the soup will still be delicious.
Can I make this soup if I don’t have a hand blender?
You can use any kind of blender to blend up your soup. A food processor or a regular blender will also work well, you just will have to blend the soup in batches.
More of my favorite soup recipes
- Sweet Potato Soup: Super creamy and full of flavor.
- Roasted Red Pepper Tomato Soup: Roasting the veggies deepen the flavor and make this soup irresistible.
- Minestrone Soup: Hearty soup full of veggies, beans, and pasta.
- 2 tablespoons olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 1/2 tablespoon minced fresh ginger
- 1 stalk celery , chopped
- 700 g/1.5 pounds carrots , peeled and chopped
- 2-3 tablespoons yellow curry paste (or 2-3 teaspoons ground yellow curry powder)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed chili flakes
- 4 cups (945 ml) vegetable (or chicken) stock
- 1 can (14 oz./400 ml) coconut milk
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground pepper , to taste
Heat olive oil in a large pot over medium-high heat. Add onion, garlic, ginger, celery, and carrots and sauté for 10 minutes or until vegetables begin to soften.
Add curry, cumin, chili flakes, and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 30 minutes, until carrots are tender. Add coconut milk, cilantro, salt, and pepper and heat through.
Using a hand blender, puree the soup in the pot until smooth.
Reheat soup before serving. Ladle into bowls and serve hot.