Curried Carrot Ginger Soup
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This vibrant, healthy, and naturally vegan curried carrot ginger soup is packed with flavor, and you can whip it up in well under an hour!
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We’ve officially hit that time of year where soups are on regular rotation in our house, and I couldn’t be more excited. There’s just something so comforting about a warm bowl of homemade soup when the weather starts to cool down.
Chicken noodle soup is great and all, but this curried carrot ginger soup is one of my personal favorites for when someone in the family is under the weather. Ginger always makes me feel better when I have a cold.
I also love a good creamy soup like this pumpkin pear soup when I’m craving traditional warm fall spices, but this curried carrot ginger soup delivers bold, savory Indian-inspired flavors that are just a different, but equally cozy vibe. It’s one of those recipes I’ve been making for years, and it never disappoints.
I love soups that don’t take all day but still taste like they could. This one comes together in under an hour and uses just a handful of ingredients—carrots, ginger, coconut milk, and a good curry powder.
It’s not only satisfying but also full of nourishing, simple ingredients that I feel good about serving my family. The sweetness of the carrots pairs perfectly with the heat from the curry and the zingy freshness of ginger. Plus, it’s naturally vegan, gluten-free, and dairy-free!
And much like this creamy potato leek soup, this curried carrot soup with ginger is a versatile recipe that works as a delicious starter, or light dinner with some crusty bread on the side.
Ingredient Notes
Olive Oil
Any neutral oil will work here, but I opt for olive for its health benefits, whenever possible. Coconut oil, canola, vegetable, or avocado oil will work equally well.
Coriander and Mustard
Ground coriander and ground mustard add subtle warmth and depth to this curried carrot ginger soup.
Curry Powder
Use your favorite curry powder blend. Mild, medium, or hot varieties will work depending on your heat preference.
Feel free to adjust the spices as desired, or make a blend of your own favorite Indian spices!
Ginger
Fresh ginger is key for that bright, zesty kick. If you don’t have fresh ginger, ground ginger can work in a pinch, but fresh is highly recommended for the best flavor.
Onion
Onion adds a nice savory base to this curried carrot ginger soup. You can use white, yellow, or even red onions depending on what you have on hand.
Carrots
Carrots are such an underrated vegetable—so affordable, always available, and full of natural sweetness. Make sure to slice them thinly to help them cook faster.
Broth
Vegetable broth keeps the dish vegetarian and vegan-friendly, but chicken broth adds a deeper flavor if you’re not concerned about keeping it vegetarian. Make sure your broth is gluten-free if required.
Lime
The zest and juice of lime brighten up the soup and balance out the sweetness of the carrots. Adjust the lime juice to your taste—start with the recommended amount and add more if needed.
Coconut Milk
This adds creaminess in this curried carrot ginger soup without the need for dairy. Full-fat coconut milk will give the soup a richer texture, but you can use light coconut milk for a lighter version.
Step by Step Instructions
- Start by chopping some carrots, onions and ginger.
- In a large soup pot or Dutch oven, heat the oil over medium heat. Add the spices, and cook stirring frequently for about a minute. Add the ginger and cook for another minute.
- Add the chopped onions, carrots and lime zest and sprinkle with some salt. Stir to combine and cook for about 5 minutes, until the onions begin to soften.
- Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are very soft, about 30 minutes.
- Remove the pot from the heat and puree the soup in batches in a blender or food processor, or use an immersion blender directly in the pot. (If you’re in the market for an immersion blender, I have the Braun MultiQuick 7 and I love it!).
- Stir in lime juice to taste, and finally add the coconut milk.
- Serve with a dollop of plain yogurt and a sprinkling of curry powder, if desired.
Storage Instructions
If you have any leftovers, let the curried carrot ginger soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days. When ready to serve, reheat in a pot over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
For longer storage, this soup freezes well. Once cooled, transfer it to a freezer-safe container or heavy-duty freezer bags. Be sure to leave some room at the top for expansion if using a container.
To enjoy it from the freezer, thaw the curried carrot ginger soup overnight in the refrigerator, or place the frozen soup directly into a pot and gently heat on the stovetop over medium-low heat, stirring occasionally, until completely thawed and warmed through.
More Comforting Soups for Winter
Red Pepper Carrot Soup with Couscous
Coconut milk adds a lovely creaminess and slight sweetness to the soup, but if you’re not a fan or don’t have any on hand, but still want to keep it dairy-free, you can substitute with another non-dairy milk like almond or cashew milk. Just note that it will not be quite as velvety. Heavy cream also works as a substitute but is higher in fat.
The soup has a mild level of spice, but it’s easily adjustable. If you prefer a spicier version, you can add extra curry powder or even a pinch of cayenne pepper for more heat.
If you prefer a thicker soup, you can reduce the amount of broth slightly or let the soup simmer a bit longer to reduce it. For a thinner consistency, simply add more broth or water until you reach your desired texture.
Curried Carrot Ginger Soup
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon ground mustard
- 2 teaspoons curry powder
- 1 tablespoon fresh ginger peeled and minced
- 1 large onion, chopped
- 2 lbs carrots, thinly sliced
- zest of 1 lime
- 4 cups Vegetable broth or low sodium chicken broth
- 2 teaspoons lime juice or more to taste
- 1/2 cup coconut milk
Instructions
- Heat the oil over medium heat. Add the spices and cook, stirring, for 1 minute. Add the ginger and stir for another minute.
- Add the onion, carrots and lime zest. Sprinkle with 1 teaspoon of salt to taste, and cook until the onions begin to soften, about 5 minutes.
- Add the broth and bring to a boil. Reduce heat to medium low and simmer for about 30 minutes, until the carrots are very soft.
- Remove from heat and allow to cool briefly. Puree the soup in batches in a blender, or use an immersion blender, until the soup is smooth and silky. If the soup is too thick, add broth and stir until the right consistency is reached.
- Stir in the lime juice and coconut milk.
Thanks Ann, now I have a sense of the flavor and an idea about the ingredients too.
Also, what kind of onion, which species is appropriate for this carrot soup?
Is this Indian as in native American or as in Punjabi or something like that? We go to an (Punjabi) Indian restaurant here in northern Virginia and they have a fantastic Carrot Soup. We want to try to make one here at home, but haven’t asked for the recipe.
Hi Warron! The curry powder, coriander, and ginger give it some Indian (from India, not Native American) flavor. As for the onion, I use a regular yellow onion, nothing fancy. I hope you enjoy it 🙂