This sweet and spicy Carrot Curry Soup has a wonderful rich flavor. It's bright, creamy, filled with aromatic spices, ginger, and curry powder. So delicious and healthy. It needs only a handful of basic pantry ingredients to make. A truly wonderful soup you can enjoy throughout all seasons.
[cmtoc_table_of_contents]
During winter, when the dark comes early, and chilly weather is making me curl up onto my sofa under the cozy blanket, nothing is more satisfying than a bowl of warming creamy soup. Vegetable ones are my favorite - Spicy Broccoli Soup always uplifts my mood. But lately, this delicious, rich and creamy, Carrot Curry Soup became my obsession.
It's one of those soups that makes you wanna slurp up the entire pot. With its silky smooth texture, light sweetness, and a spicy kick from curry and ginger, it's a soup that will warm you and leave you feeling nourished and completely happy.
It's luxuriously creamy, but this curried carrot soup has no added cream. It's completely light and filled with nourishing ingredients and incredible curry carrot flavor. And the best part is, it's so easy and simple. You will only need 6 simple pantry ingredients and 20 minutes to make it.
After you taste this incredible carrot soup with curry I bet you will ask yourself the same thing I've been wondering since I first taste it: "How can something so simple taste SO good?”
Ingredients used
To make this bright orange beauty, you will need only a handful of basic pantry ingredients. Here's what you need:
- Carrots. They are amazing veggies packed with powerful antioxidants beta-carotene that gives carrots such a nice bright color. Carrots are also loaded with essential vitamins - A, K, C, B6, and folate. They are sweet and nutritious, containing fiber for healthy digestion.
- Parsnip is a wonderful addition to creamy soups like this one. It's sweeter than carrot with a bit of a nutty after-taste. Parsnips are incredibly nutritious, packed with antioxidants, and fibers.
- Ginger is known for its anti-inflammatory and anti-viral properties. It's a super-spice know in India for centuries. It's spicy and smells divine. I used fresh ginger root here.
- Turmeric contains a pigment called curcumin that is well known for its ability to fight inflammation. Curcumin also helps aid digestion and has potent anti-viral and anti-bacterial properties. (1) The high antioxidant and anti-bacterial content in turmeric also mean it is great for helping to reduce the symptoms of cold and flu. I recommend using organic turmeric powder, if possible.
- Curry powder is a mixture of turmeric, chili powder, ground coriander, ground cumin, ground ginger, and pepper, and can be bought in mild, medium, or hot strength. It has a unique earthy flavor and vibrant taste, and quite potent anti-inflammatory properties. (2)
Other ingredients you'll need:
- Extra virgin olive oil.
- Salt and pepper.
- Liquids: I used plain water. You can use vegetable broth but water is the best. It makes all the flavors from carrots and aromatic spices come to shine.
How to make Carrot Curry Soup
- Peel the carrots and parsnip and cut into small pieces.
- Peel the ginger and cut it into pieces.
- Heat the oil in a large pot over medium heat. Add the carrots and parsnip and let it cook for a couple of minutes just to start the cooking process.
- Add in the curry powder and turmeric. Stir to coat everything then add in liquid (I used water) just enough to cover the vegetables (around 4-5 cups). Season with salt (add just a half teaspoon).
- Bring everything to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes.
- Take the soup off the heat. Remove a cup of the liquid and set it aside.
- Using a stick blender (a food processor or blender) blend the soup to the desired constancy (adding some of the reserved stock a bit at a time if necessary).
- Taste the soup and add more salt and pepper to taste.
- Serve hot with additional toppings:
- Dizzle of cold-pressed flaxseed oil or extra virgin olive oil. Pumpkin seed oil is a great option too.
- Seeds: pumpkin seeds, hemp seeds, or sunflower seeds.
- Crispy croutons, crackers, or a slice of toasted sourdough bread.
- Makes 4 bowls that serve up to 4 people.
Substitutions
- You can substitute parsnip with other root vegetables, like celery root (celeriac) or potato. The role of the root vegetable here is to add nutrients and make soup dense and creamy.
- You can use vegetable stock here, but as I said, simple water is the best. Store-bought vegetable broth or cubes can contribute to the unwanted color, off-putting flavors, and excess salt. But if you have homemade vegetable stock, by all means, use it!
- I recommend using extra virgin olive oil here, but you can substitute it with coconut oil.
- You can substitute curry powder with curry paste.
Tips for storing
- Keep stored in an airtight container, in the refrigerator for up to 3 days.
- HOW TO FREEZE: Carrot Curry Soup freezes really well. Allow it to cool completely before freezing. Portion the curried carrot soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating.
What to serve with Carrot Curry Soup
This curried carrot soup is perfect for a lunch or a light dinner along with some bread, a sandwich, or a crisp salad. It's also great as a first course for a dinner party. You can give this Carrot Curry Soup a try with:
Pro tips
- Seasoning is the key to the perfect soup. Salt gradually and taste as you go - depending on how you like the carrot soup, sweeter or saltier.
- Ginger adds a lot of spicinesses. If you want to make this soup less spicy and kid-friendly, add just a small piece of fresh ginger. Don't skip it thou.
- Also, curry powder adds a lot of heat. You can use mild curry powder or just add less depending on the taste.
- Don't substitute fresh ginger with ginger powder. It won't work well here.
- If the soup is too thick and you don't have enough reserved broth from cooking, just add a bit of boiled water.
Safty note
- Never fill a stand blender past the maximum fill line.
- To allow steam to escape, remove the centerpiece of the cover so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.
This carrot soup is just wonderful. Bright, silky smooth, and creamy, filled with amazing flavors. So delicious. So healthy too, packed with antioxidants from vegetables and anti-inflammatory spices.
This curried carrot soup is a comforting soup that will provide you with a nice immunity boost. Just what we all need during the colder season.
Enjoy!
Carrot Curry Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 3 large carrots
- 1 large parsnip
- 1 thumb fresh ginger root
- 1 tablespoon Curry Powder I used medium spicy
- ½ tablespoon turmeric powder
- Salt & pepper to taste
- 4 cups of water
Instructions
- Peel the carrots and parsnip and cut into small pieces.
- Peel the ginger and cut it into pieces.
- Heat the oil in a large pot over medium heat. Add the carrots and parsnip and let it cook for a couple of minutes just to start the cooking process.
- Add in the curry powder and turmeric. Stir to coat everything then add in liquid (I used water) just enough to cover the vegetables (around 4-5 cups). Season with salt (add just a half teaspoon).
- Bring everything to a boil, reduce to a simmer, and cook until the carrots are tender, 10 to 15 minutes.
- Take the soup off the heat. Remove a cup of the liquid and set it aside.
- Using a stick blender (a food processor or blender) blend the soup to the desired constancy (adding some of the reserved stock a bit at a time if necessary).
- Taste the soup and add more salt and pepper to taste.
- Serve hot or cold with additional toppings (optional).
Notes
- You can substitute parsnip with other root vegetables, like celery root (celeriac) or potato. The role of the root vegetable here is to add nutrients and make soup dense and creamy.
- You can use vegetable stock here, but as I said, simple water is the best. Store-bought vegetable broth or cubes can contribute to the unwanted color, off-putting flavors, and excess salt. But if you have homemade vegetable stock, by all means, use it!
- I recommend using extra virgin olive oil here, but you can substitute it with coconut oil.
- You can substitute curry powder with curry paste.
- Keep stored in an airtight container, in the refrigerator for up to 3 days.
- HOW TO FREEZE: Carrot Curry Soup freezes really well. Allow it to cool completely before freezing. Portion the curried carrot soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating.
Nutrition
More soup recipes to try
If you’ve tried this Carrot Curry Soup recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
Rupa says
Beth I'm so glad your doing this series. It's exactly what I need!! Thanks.
Ksenia says
Carrots and curry are such a good flavor combo together!
Patricia Chamberlain says
I have never tried anything like this before, but it looks so good! I'm going to have to make it soon.