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.
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.
Video
Notes
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.