Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
white bowl filled with an orange pureed soup topped with chopped peanut, cilantro and sumac

Vegan Curried Carrot Soup

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 7 ½ cups (4 servings) 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

Silky smooth, creamy, and full of aromatic flavors from curry powder and ginger, this Vegan Curried Carrot Soup is absolutely delicious. Even better, it comes together in just 45 minutes with less than 10 ingredients (though the toppings are highly encouraged!).


Ingredients

Scale
  • 2 tablespoons coconut oil or extra-virgin olive oil
  • 1 yellow onion, diced (about 2 cups)
  • 2 pounds carrots, peeled and cut into ½-inch chunks (about 5 cups)
  • 1 (1-inch) knob ginger, peeled and chopped
  • Kosher salt
  • 4 teaspoons curry powder *
  • 4 cups vegetable broth
  • 1 (13.66 ounce) can coconut milk
  • 2 tablespoons fresh lime juice
  • Cilantro, chopped roasted and salted peanuts, and ground sumac for serving 

Instructions

Heat a large pot of Dutch oven over medium heat. Add oil, onion, carrots, ginger, and 1 teaspoon salt; stir to combine. Cook until starting to soften, stirring occasionally, about 10 minutes. Add curry powder and cook 2 minutes. 

Stir in broth and bring to a boil over high heat. Reduce heat to medium and simmer until softened, 10–15 minutes. 

Purée soup using an immersion blender or in batches using a standard blender. Stir in milk and season with salt to taste (I add about 1 ½ teaspoons kosher salt). 

Serve soup with cilantro, chopped peanuts and a dash of sumac. 



Notes

Curry Powder: Use high-quality curry powder such as Simply Organic. If you have curry paste on hand, you can also use that. Or make your own curry powder by using 1 teaspoon each ground coriander, turmeric, and cumin plus a pinch of cayenne. 

Coconut Milk: Full-fat canned coconut milk is best here, but you can also use lite. Don’t need this to be vegan? Use 1 cup half-and-half or whole milk. Alternatively, You can skip the adding any kind of milk altogether for a less creamy, slightly more sweet soup.

Vegetable Broth: low-sodium chicken broth will also work if you don't need this to be vegan.

Ginger: if you love ginger, feel free to use a 1 ½-inch knob fresh ginger. I find 1-inch to be just right for most preferences.  


Nutrition

  • Serving Size: heaping 1 cup
  • Calories: 184
  • Sugar: 9g
  • Sodium: 577mg
  • Fat: 11g
  • Saturated Fat: 10g
  • Carbohydrates: 17g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: carrot soup, vegan carrot soup, curried carrot soup

Recipe Card powered byTasty Recipes