Curried Carrot Soup will warm you inside and out with its fresh ingredients, gourmet flavor, and creamy texture. It's an easy recipe that comes together in one pot. You will love the silky smooth texture and rich flavor.
Curried Carrot Soup
Curried Carrot Soup is a hearty and healthy, thick, creamy soup made with simple ingredients but has so much flavor.
Featuring simple and fresh ingredients, it tastes gourmet with its smooth silken texture and bright and light flavors. However, this curried carrot soup is actually very economical.
This is not an authentic curry recipe, but it uses curry to help season and flavor the soup, which compliments the sweet carrots perfectly.
Do I Have to Use Baby Carrots?
Nope. Baby carrots are a little sweeter, so I like them in this recipe. However, you can also use normal-size carrots. Simply, slice two pounds of carrots into ¼-inch thick disks to prepare.
Do I Have to Use Cream?
I recommend using cream, as it will give you the richest, creamiest flavor. However, if you are dairy-free or just looking for something different, I recommend using coconut cream. Coconut cream is the richest of non-dairy alternatives and the sweetness goes really well with curry.
How to Blend Curried Carrot Soup
Blending this curried carrot soup is thankfully very simple. You can use one of three methods:
- Blender - Depending on the size of your blender, you may need to do this in batches. Allow soup to cool slightly to prevent any burn accidents. Then transfer to the blender and blend until smooth.
- Food Processor - I like this method a little better because food processors are usually bigger and don't require batches. Again, allow the soup to cool slightly to prevent any burn accidents, and then transfer to the blender and blend until smooth.
- Immersion blender - My favorite method! Because it requires no pouring or transferring. After allowing your soup to cool a bit to prevent burn accidents from accidental splashes, simply place your stick blender in the soup and blend and move around until the carrot soup is smooth. I love this KitchenAid immersion blender because it comes with a guard to protect your pots from being scratched.
Curried Carrot Soup Toppings and Recipe Variations
Toppings are so often the best part! They give a dish more personality and fun! Try these ideas to spruce up your bowl.
- A drizzle of olive oil
- A swirl of cream or dairy-free alternative, such as coconut cream. Another delicious creamy idea would be a dollop of plain yogurt.
- Add some spice with crushed red pepper flakes or jalapeno slices.
- Fresh herbs such as freshly chopped parsley or cilantro
- Seeds or nuts are both pretty and nutritious on top of this soup. Try some pepitas, sunflower seeds, pine nuts, chopped cashews, or chopped peanuts.
- Croutons can add some comforting crunch
- Thin apple slices will create a beautiful sweetness and crunch
- Chickpeas can do double duty as a topping or mix-in. Try roasted chickpeas on top or canned chickpeas (rinsed first!) stirred into the soup.
- Noodles can stretch the meal a little without altering the flavor. Cook noodles before stirring in.
More Vegetable Soup Recipes You'll Love
- Homemade Vegetable Soup - a quick and simple vegetable soup with a tomato broth base that's easy to make, healthy, and customizable to your personal tastes.
- Split Pea Soup - a thick, hearty soup with simple ingredients that results in a warm, filling, and rustic dish.
- Crockpot Corn Chowder - a southern classic made with sweet corn. It's creamy with just a hint of sweetness from the corn.
- Southwest Bean Chowder - this creamy soup is packed with southwest flavors and is so rich and creamy without using any cream! All of its creaminess comes from the beans!
- Creamy Tomato Basil Soup - the best tomato soup on the planet, best served with a classic grilled cheese sandwich.
- Butternut Squash Bisque - a perfect way to use this fall squash with a touch of sweetness and a touch of heat in this delightful rich soup.
Curried Carrot Soup Video
Curried Carrot Soup
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1 tablespoon fresh chopped parsley
- 8 cups chicken or vegetable broth
- 2 pounds baby carrots coarsely chopped
- 1 tablespoon Thai red curry paste
- ½ teaspoon ground ginger
- 1 teaspoon salt or to taste
- 2 cups cream (or coconut cream)
- In a large pot or Dutch oven, heat oil over medium heat.
- Add onions and celery and saute until tender, about 4-6 minutes.
- Add garlic and parsley, and cook for about 1-2 minutes until fragrant.
- Add chicken broth, carrots, curry paste, ground ginger, and salt.
- Bring to a boil. Cover and simmer for 30-45 minutes, until carrots are very tender.
- When carrots are tender, blend until smooth. (I use an immersion blender for this).
- Stir in cream. Add more salt to taste, if necessary. Heat over low until heated through.
- Cream: I prefer cream in this recipe. You can also stir in some plain whole milk yogurt. Or to make it dairy free, use coconut cream.
- Immersion blender: an immersion blender is the easiest way to blend the soup, and it's pretty cheap and very useful appliance to have on hand. I like this KitchenAid one from Amazon.
- Ginger: If you'd like to use fresh ginger, use about 1.5 to 2 tablespoons freshly grated ginger.
- Storage: Store covered in the refrigerator for up to 5 days. Reheat on the stovetop in a saucepan, or in individual servings in microwave-safe bowls in the microwave.
- Freezer: Allow to cool to room temperature. Transfer to a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a large pot on the stove over medium heat.
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