Curried Carrot Ginger Soup

Curried Carrot Ginger Soup is a velvety, vibrant blend of sweet carrots, warm curry spices, and zesty ginger. This comforting soup is dairy-free, easy to make, and packed with bold flavor—perfect for chilly days or as a light, nourishing meal year-round.

Why You’ll Love This Recipe

This soup is a wonderful fusion of warmth and nutrition. The carrots provide a natural sweetness that balances beautifully with the spice from the curry powder and the zing of fresh ginger. Coconut milk adds a creamy texture without dairy, making it ideal for vegan and gluten-free diets. It’s quick to prepare, deeply flavorful, and great for meal prep or freezing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or coconut oil
• Onion, diced
• Fresh ginger, peeled and minced
• Garlic, minced
• Curry powder
• Ground turmeric
• Carrots, peeled and chopped
• Salt
• Vegetable broth or water
• Full-fat coconut milk
• Optional garnishes: fresh herbs, a swirl of coconut cream, crispy chickpeas, or lemon juice

Directions

this recipe

1. In a large pot, heat oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Stir in minced ginger and garlic; cook for 1–2 minutes until fragrant.
3. Add curry powder and turmeric. Stir for 1 minute to toast the spices.
4. Add chopped carrots and salt, mixing to coat everything with spices.
5. Pour in vegetable broth or water. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until carrots are very tender.
6. Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
7. Stir in the coconut milk and reheat gently if needed.
8. Taste and adjust seasoning. Serve hot with your favorite toppings.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add a pinch of cayenne or red pepper flakes for extra heat
• Use sweet potatoes or butternut squash alongside the carrots
• Stir in a splash of orange juice for a bright citrus twist
• Add lentils for extra protein and a thicker texture
• Top with roasted chickpeas or croutons for crunch

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat on the stovetop over medium heat or in the microwave until hot, stirring occasionally.

FAQs

Can I use ground ginger instead of fresh?

Fresh ginger provides the best flavor, but you can substitute ½ teaspoon of ground ginger if needed.

Is this soup spicy?

It has a mild warmth from the curry and ginger. Add more spice if you prefer extra heat.

Can I make this without coconut milk?

Yes, substitute with another plant-based milk or a splash of cream, but the flavor will change slightly.

Can I use baby carrots?

Yes, baby carrots work fine. Just make sure they’re chopped for even cooking.

What’s the best way to puree the soup?

An immersion blender is easiest, but you can also use a regular blender in batches.

Is this soup vegan and gluten-free?

Yes, it’s naturally both vegan and gluten-free.

Can I serve this soup chilled?

You can, though it’s best served warm. For a chilled version, blend and cool completely before serving.

How do I thicken the soup?

Use less broth for a thicker consistency or blend in cooked lentils or beans.

Can I add protein?

Yes, chickpeas or red lentils can be added for protein without changing the flavor much.

What can I serve with this soup?

Pair it with naan, crusty bread, or a fresh green salad.

Conclusion

Curried Carrot Ginger Soup is a cozy, flavorful dish you’ll come back to again and again. It’s easy to make, versatile, and bursting with healthy ingredients. Whether you’re serving it as a starter, a light lunch, or part of a larger meal, this soup delivers comfort and bold taste in every spoonful.

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