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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!
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


  • 3 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • ½ 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
  • ½ cup coconut milk


  • 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.



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