Marry This Carrot Curry Soup is a creamy and velvety recipe, which is made with sweet carrots and coconut milk. It’s a healthy twist on the classic, ready in about 1 hour.
Jump to RecipeCarrot Curry Soup Ingredients
- 1/4 cup Coconut Oil
- 1 Yellow Onion Roughly Chopped
- 4 cups Chopped Carrots (Peeled And Roughly Chopped)
- 1 Medium Russet Potato, Peeled And Roughly Chopped
- 4 cups Vegetable Stock
- 1 can (15 Oz. Size) Unsweetened Coconut Milk
- 1 Bay Leaf
- 1 Tbsp. Curry Powder, Or More To Taste (I Use Double The Amount)
- 1 tsp. Cumin
- Kosher Salt To Taste
How To Make Carrot Curry Soup
- Sauté the onion: In a large heavy pot, heat the coconut oil over medium heat. Add the chopped yellow onion and cook for 5–7 minutes until it is soft and translucent, but not browned.
- Simmer the soup: Add the carrots, potato, vegetable stock, coconut milk, bay leaf, curry powder, and cumin to the pot. Place a lid on the pot, reduce the heat to low, and let the soup simmer for 40 minutes.
- Blend and serve: Carefully transfer the soup in batches to a blender and puree until completely smooth. Return the pureed soup to the pot to reheat over medium heat. Season to taste with kosher salt and serve hot.
Recipe Tips
- How to get the smoothest soup? For a truly velvety texture, be patient when blending. Blend each batch for a full minute or two until it’s completely smooth. An immersion blender can also be used directly in the pot for easier cleanup.
- Can I use a different kind of potato? Yes, a peeled sweet potato would also be delicious and would add to the soup’s vibrant color and sweetness. A Yukon Gold potato would also work well.
- How to adjust the spice level? The warmth comes from the curry powder. The recipe suggests using up to double the amount for more flavor. Start with 1 tablespoon and add more to reach your desired level of spice.
- Can I add other spices? A pinch of ground ginger or turmeric would be a wonderful addition to complement the curry and cumin flavors.
What To Serve With Carrot Curry Soup
This creamy soup is delicious on its own but is even better with a garnish for texture.
- A swirl of coconut cream or plain yogurt
- A sprinkle of toasted pumpkin seeds (pepitas) or sunflower seeds
- Warm naan or crusty bread for dipping
- A garnish of fresh cilantro
How To Store Carrot Curry Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and it’s often even better the next day.
- Freeze: This soup freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Carrot Curry Soup Nutrition Facts
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 25g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, as written, this recipe is completely vegan and dairy-free.
The heat was likely too high. It’s important to “sweat” the onions over medium to medium-low heat. This softens them and releases their sweetness without browning them, which preserves the soup’s beautiful orange color.
An immersion (stick) blender is the easiest alternative, as you can blend the soup directly in the pot. If you don’t have any blender, the soup will be a rustic, chunky soup rather than a smooth, creamy one, but still delicious.
Try More Recipes:
Carrot Curry Soup Recipe
Course: SoupsCuisine: GlobalDifficulty: Easy8
servings10
minutes50
minutes280
kcalA vibrant and velvety soup made with sweet carrots and creamy coconut milk, warmly spiced with curry and cumin for a comforting and healthy meal.
Ingredients
1/4 cup Coconut Oil
1 Yellow Onion, chopped
4 cups Chopped Carrots
1 Medium Russet Potato, chopped
4 cups Vegetable Stock
1 (15 oz) can Unsweetened Coconut Milk
1 Bay Leaf
1 Tbsp. Curry Powder (or more)
1 tsp. Cumin
Kosher Salt
Directions
- In a large pot, heat coconut oil and gently sweat the chopped onion for 5-7 minutes until soft and translucent.
- Add the carrots, potato, stock, coconut milk, bay leaf, curry powder, and cumin.
- Bring to a simmer, then reduce heat to low, cover, and cook for 40 minutes.
- Remove the bay leaf. Carefully transfer the soup in batches to a blender and puree until smooth.
- Return the soup to the pot, reheat, and season with salt to taste before serving.
Notes
- For the best color, be careful not to brown the onions at the beginning.
- The potato helps to give the soup a naturally creamy and thick consistency.
- Feel free to double the curry powder for a more robustly spiced soup.
- This soup is a fantastic make-ahead meal, as its flavor deepens overnight.
