Curried Carrot Soup will keep you warm and cozy on a chilly autumn day. Made with carrots, onion, coconut milk, ginger, garlic, and spices, it’s super easy to make. This easy recipe is vegan and gluten-free.
Curried Carrot Soup
I’m just going to have to come up and admit that I’m not that keen on cooked carrots. Shredded carrot in my salad? Bring it on. Carrot sticks and hummus? Gimme! Carrot slices in my stir-fry? Not so much.
If you go through my recipes, I’m sure you’ll have no problem finding cooked carrots, because I do use them in hot dishes from time to time. I’m always trying to find ways of adding them into recipes that I’ll enjoy. And I sometimes add them for color, because I always tell my health coaching clients to make their meals as colorful as possible.
I’ve found that boiling them and blending them with curry and spices is a delicious way to enjoy my carrots, which is what I’ve done here in this soup. Actually boiling and blending pretty much any type of vegetable with curry and spices is a delicious way to enjoy them. I love to make this type of soup with squash and cauliflower, too.
I created this recipe a few years ago when I belonged to a co-op that sends me carrots every week. Pounds and pounds of them. I was adding them to salads, juicing them, and snacking on them. And then I realized that when life gives you carrots, the best thing to do is make carrot soup.
Curry powders are considered heresy in traditional Indian cooking, as chefs opt to grind and mix their own spices. Lazy cooks like me who have no desire to grind spices reach for the pre-made mixes.
The flavor of your finished dish will depend on the type of curry powder you are using. Some are sweet while others are hot. One of my favorites is Penzeys Curry which is not too hot. If you like a little kick to your soup, you can add more red pepper flakes.
How to Make Curried Carrot Soup
This recipe is souper (see what I did there?) easy to make!
- First you heat the coconut oil in a large pot over medium high heat. You add the onion, and cook for about 5 minutes, until it begins to brown.
- Next you add the carrots, ginger and garlic to the pot and cook for about 5 more minutes, stirring frequently.
- Then you add the curry powder, red pepper flakes, cumin and turmeric to the pot. You give everything a stir and let it cook for about a minute.
- You then add in the coconut milk and stock. Bring the mixture to a light simmer, and then cover your pot and let everything simmer for 30 minutes or until the carrots are soft, stirring occasionally.
- Now you remove the soup from the heat and puree with an immersion blender.*
- Then you stir in the sea salt and cashew butter and return the soup to the heat. Cook for another minute or two, to let all of the flavors combine.
- Finally you ladle your soup into bowls and top it with chopped scallions.
*If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender. If the soup seems too thick, add a little bit more vegetable stock.
Customizing Your Soup
- You can change the flavor profile of your soup by swapping the Indian-style curry powder for red or yellow Thai curry paste.
- If you like your soup with a little kick, opt for a spicy curry powder and add more red pepper flakes.
- Spice not your thing? Make sure your curry powder is on the sweeter side and omit the red pepper flakes.
- Want more ginger or garlic? Go ahead and add more!
- If you don’t want to use cashew butter, you can substitute it with peanut butter, almond butter, or sunflower seed butter.
Serving Your Soup
You can serve your soup as is, or you can zhuzh it up a little.
- Try swirling in a little nondairy yogurt or roasted garlic cream.
- Top your soup with fresh cilantro, toasted pumpkin seeds, or roasted chickpeas.
- If, like me, you want to add a little more heft to your soup, you can serve each bowl with a cup of cooked brown rice.
- You can prep this soup ahead of time and freeze it for later, too. Just wait until it cools completely and then pop it into a air-tight container in the freezer. You can store it for up to 6 months.
Curried Carrot Soup
- 1 tablespoon coconut oil
- 1 medium onion diced
- 1 ½ pounds carrots (about 8 medium), chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon tumeric
- 2 teaspoons curry powder
- 1 13.5-ounce can coconut milk
- 4 cups vegetable stock
- 3 tablespoons cashew butter
- ½ teaspoon sea salt
- 2 scallions sliced, for serving
- Heat the coconut oil in a large pot over medium high heat. Add the onion, and cook for about 5 minutes, until it begins to brown and turn translucent.
- Add the carrots, ginger and garlic to the pot and cook for about 5 more minutes, stirring frequently.
- Add the curry powder, red pepper flakes, cumin and turmeric to the pot. Give everything a stir and let it cook for about a minute. Add in the coconut milk and stock. Bring to a light simmer. Cover and let simmer for 30 minutes or until the carrots are soft, stirring occasionally
- Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender. If the soup seems too thick, add a little bit more stock.
- Stir in the sea salt and cashew butter and return the soup to the heat. Cook for another minute or two, to let all of the flavors combine.
- Ladle into bowls and top with chopped scallions.
Originally posted October 18, 2013. Updated September 22nd, 2021
More soups you might enjoy include:
- Lasagna Soup
- Curried Cauliflower Soup from Awesome Vegan Soups by Vanessa Croessman
- Baked Potato Soup
- Colcannon Soup
More Dishes That Use Curry Powder Include:
- Easy Curried Pumpkin Peanut Soup
- Curried Mango Chickpea Wrap from The Plant-Based Diet Meal Plan by Heather Nicholds
- Curry Noodles from Vegan on a Budget by Nava Atlas
- Coconut Curry Noodles and Butternut Squash from One-Dish Vegan by Robin Robertson