Description
Velvety, vibrant, and laced with warming spices, this Curried Carrot Soup is comfort with a kick. The natural sweetness of carrots meets zesty ginger, earthy turmeric, and creamy coconut milk in a bowl that’s as soothing as it is satisfying. Top it with your favorite garnishes for a nourishing meal that feels gourmet but is beautifully simple.
Ingredients
2 tbsp (30 ml) coconut oil (or ghee for non-vegan option)
1 large yellow onion, diced
2 tbsp fresh ginger, peeled and finely chopped
2 large garlic cloves, peeled and sliced
1½ tsp curry powder
¾ tsp ground turmeric
2¼ lbs carrots, peeled and chopped (about 6 cups)
1 tsp fine sea salt or kosher salt (adjust to taste)
5 cups unsalted vegetable stock or water (or chicken/bone broth for non-vegan)
1 can (13.5 oz) full-fat coconut milk
Optional Toppings:
Wilted spinach (in ghee or coconut oil)
Crispy chickpeas
Plain yogurt
Aleppo pepper
Olive oil drizzle
Squeeze of lemon or lime juice
Instructions
In a large pot, heat coconut oil over medium heat. Sauté onion, ginger, and garlic until fragrant and soft, about 5–7 minutes.
Add curry powder and turmeric. Stir for 1 minute to toast the spices.
Add carrots, salt, and stock. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until carrots are tender.
Stir in coconut milk, then blend the soup until smooth using an immersion or countertop blender.
Taste and adjust seasoning. Reheat gently if needed.
Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220/serving
- Fat: 15g/serving
- Carbohydrates: 20g/serving
- Fiber: 4g/serving
- Protein: 3g/serving