With warm spices and vibrant herbs, this Curried Carrot Soup is the perfect choice for a simple yet flavorful meal. Healthy, easy, and bursting with taste!
For Mother’s Day, I made this Curried Carrot Soup alongside Havarti-pear and provolone-bacon grilled cheese sandwiches on fresh focaccia, plus panna cotta for dessert. Nothing brings family together like sharing a meal packed with warmth and flavor.
Table of Contents
Why I Love This Curried Soup
- It’s wholesome and made with nutritious ingredients.
- Quick and easy to whip up, even on busy nights.
- A light yet satisfying option for those looking for a healthier, lower-calorie meal.
Recipe Ingredients
Carrots – Naturally sweet and full of vitamins, they create a smooth, creamy base for the soup.
Curry Paste – Use curry paste for a bolder flavor, or curry powder for something milder.
Heavy Cream – Adds rich creaminess to the soup. For a lighter touch, use half-and-half. To keep it dairy-free, coconut milk works perfectly.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Vegetable Broth – Make it vegetarian by swapping chicken broth with vegetable broth.
Almond Milk – For a lighter, dairy-free option, substitute unsweetened almond milk for the cream.
Spice it Up – Add a touch of jalapeño or red pepper flakes for a spicier kick.
How to Make Curried Carrot Soup
Step #1: Heat a medium-heavy pot with a lid over medium-high heat.
Step #2: Add the olive oil, butter, onions, and carrots and sauté for five minutes.
Step #3: Add 4 cups of chicken stock, curry, and cayenne.
Step #4: Bring to a boil, cover, and cook until carrots are tender (about 15 minutes).
Step #5: Transfer one-third of the contents of the pot to a food processor or blender and process until smooth. Continue in batches with the remaining two-thirds. Alternatively, you can process this soup in the pot with an immersion blender.
Step #6: Return puréed soup to the pot and place over low heat.
Step #7: Stir in the heavy cream. If the soup is too thick, add the remaining stock to achieve the desired consistency.
Step #8: Adjust seasonings, adding salt if needed.
Step #9: Add garnishes.
Step #10: Serve with crusty bread or grilled cheese.
Expert Tips
Use a High-Speed Blender – Blending the soup in a high-speed blender rather than an immersion blender can create an ultra-smooth, restaurant-quality texture.
Toast the Spices First – Toasting the curry powder in a dry pan before adding it to the onions will release the essential oils and deepen the flavors.
FAQs
Veggies like sweet potatoes or parsnips work well for added creaminess, while zucchini or bell peppers keep it light. Just adjust the cooking time so everything cooks through evenly!
Absolutely! Just peel and chop regular carrots into smaller pieces so they cook evenly.
Storage Information
To store your Curried Carrot Soup, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months.
When reheating, warm it on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. Add a splash of broth or water if the soup thickens too much during reheating.
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Curried Carrot Soup Recipe
Ingredients
- 1 1/2 lbs. baby carrots - peeled and washed
- 5 cups chicken stock or broth
- 1 medium onion - chopped
- 2 Tbsp. butter - or lard for paleo
- 1 Tbsp. mild curry paste - or 1 ½ tbsp. curry powder
- 1 tablespoon olive oil
- 1/4 tsp. ground cayenne pepper
- 1/2 cup heavy cream or half and half - substitute coconut milk for paleo
- Fresh herbs for garnish - I used sage, thyme, and tarragon, but you can also use fresh cilantro
Instructions
- Heat a medium-heavy pot with a lid over medium-high heat.
- Add the olive oil, butter, onions, and carrots and sauté for five minutes.
- Add 4 cups of chicken stock, curry, and cayenne.
- Bring to a boil, cover, and cook until carrots are tender (about 15 minutes).
- Transfer one-third of the contents of the pot to a food processor or blender and process until smooth. Continue in batches with the remaining two-thirds. Alternatively, you can process this soup in the pot with an immersion blender.
- Return puréed soup to the pot and place over low heat.
- Stir in the heavy cream. If the soup is too thick, add the remaining stock to achieve the desired consistency.
- Adjust seasonings, adding salt if needed.
- Add garnishes.
- Serve with crusty bread or grilled cheese.
NOTES
Nutrition
