Curried Carrot Ginger Soup

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This vibrant, healthy, naturally vegan Indian-spiced carrot ginger soup is packed with flavor, and you can whip it up in well under an hour!

A bowl of carrot ginger soup with a dollop of yogurt

Chicken noodle soup is great and all, but this curried carrot ginger soup is my new go-to for when someone in the family is under the weather. And mid-winter with a family of four and a kid in daycare, that’s the case more often than not.

Ginger

Besides the creamy comfort, the reason I think this soup is perfect for when you’re sick is the healthy dose of ginger. There’s a lot to love about ginger, and a lot of reasons to eat more of it. Check out this article for more info on the health benefits of ginger.

The warm Indian spices pair perfectly with the sweet carrots and ginger, and coconut milk makes it hearty and super creamy. With a dollop of plain yogurt, it is pure comfort.

PLUS, with just a few ingredients and a few spices, you can whip it up in about 45 minutes. Feel free to adjust the spices as desired, or make your a blend of your own favorite Indian spices!

Here’s how I make it!

How to Make Curried Carrot Ginger Soup

  1. Start by chopping some carrots, onions and ginger.

Chopped carrots, onions and ginger on a cutting board

2. In a large pot or dutch oven, heat the oil over medium heat. Add the coriander, ground mustard, and curry powder, and cook stirring frequently for about a minute.

3. Add the ginger and cook for another minute.

Indian spices cooking in oil and with chopped ginger added

4. Add the chopped onions, carrots and lime zest and stir to combine. Cook for about 5 minutes, until the onions begin to soften.

5. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are very soft, about 30 minutes.

A soup pot with carrots and lime zest and broth being added

6. Remove the pot from the heat and puree the soup in batches in a blender, 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!).

7. Stir in lime juice to taste, and a 1/2 cup of coconut milk.

Carrot soup being pureed with an immersion blender

Serve with a dollop of plain yogurt and a sprinkling of curry powder, if desired.

A bowl of curried carrot ginger soup with the pot in the background

This vibrant, healthy Indian spiced carrot and ginger soup is perfect for spring, and you can whip it up in about 45 minutes!

Soup is a weekly staple at our house when the weather gets cold. For more creamy comforting inspiration, check out these other favorites:

Red Pepper Carrot Soup with Couscous

Leek and Potato Soup

Easy Tomato Soup

Creamy Roasted Pumpkin Pear Soup

Enjoy! xx

And if you’re looking for more easy breakfast inspiration, follow me on PINTERESTINSTAGRAMFACEBOOK or TWITTER!

A bowl of carrot ginger soup with a dollop of yogurt

Curried Carrot Ginger Soup

This vibrant, healthy, naturally vegan Indian-spiced carrot ginger soup is packed with flavor, and you can whip it up in well under an hour!
5 from 1 vote
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Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 269kcal
Author: Ann Otis

Ingredients

  • 3 tablespoons vegetable 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.

Notes

Nutrition

Calories: 269kcal | Carbohydrates: 29g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Sodium: 1102mg | Potassium: 843mg | Fiber: 7g | Sugar: 14g | Vitamin A: 38389IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 2mg
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4 Comments

  1. 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.

    1. 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 🙂

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