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    Home / Soups
    5 from 7 reviews

    Curried Carrot Soup with Coconut Milk {paleo & vegan options}

    By Alanna Taylor-Tobin on Nov 14, 2020 (updated Jan 11, 2021) / 24 Comments

    Jump to Recipe Print Recipe

    Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this carrot coconut curry soup satisfies on a cool fall or spring evening. Updated 11/14/2020.

    bowl of carrot coconut curry soup topped with a swirl of yogurt and crispy chickpeas

    I cooked up this carrot coconut curry soup recipe back in 2012 with a large haul of carrots from our CSA. We had just gotten our knives professionally sharpened for the first time, so chopping 3 pounds of vegetables was a delight. Eight years later and this spiced carrot soup recipe is still a favorite, though the knives are a bit more dull (just kidding – I now get them sharpened regularly). I've made a few tweaks to the recipe and gave it some fresh photos for your cooking pleasure. I hope you enjoy!

    At its essence a traditional carrot ginger soup, this version packs a few Indian-inspired punches. Floral ginger and turmeric mingle with earthy, sweet carrots and grounding curry spices. Rich coconut milk and silky cooked carrots create a smooth and luxurious texture with the help of a blender. Garnish bowls with your toppings of choice: crispy chickpeas, a swirl of yogurt or coconut milk, ghee-wilted spinach, Aleppo pepper – all are welcome.

    ingredients for carrot coconut curry soup recipe

    Carrot Ginger Curry Soup Ingredients:

    • Carrots are the star of this show, so be sure to use flavorful, sweet ones. I used to make this with a combination of carrots and peeled yellow potatoes. You can certainly trade in some potatoes for a heartier version if you like.
    • Onions and garlic create a savory base.
    • Fresh ginger root adds a vibrant kick along with madras curry powder.
    • Cook these up in ghee, or use coconut oil for a vegan version.
    • For the liquid, you can use a mild vegetable broth or half-strength bouillon. Omnivores can use chicken stock or chicken bone broth. I've made it both ways, and they're both equally good. If your stock is salty, wait until the end to salt the finished soup to your taste.
    • Full-fat canned coconut milk adds creaminess and tropical notes. You could use half and half (light cream) instead for a more traditional, non-vegan bisque.
    • Toppings: this vibrant orange bisque needs no accompaniment, but I often serve bowls topped with chopped baby spinach wilted in ghee and finished with a squeeze of lemon. Yogurt, crispy chickpeas, and sweet peppers also make a fun topping (shown here). Add a squeeze of lemon or lime to the finished soup if you like some added brightness.

    prepped carrots, onions, garlic, and ginger for curried carrot soup recipe

    How to make Curried Carrot Soup with Coconut Milk: step-by-step instructions

    sauteeing vegetables for curried carrot soup recipe
    Step 1: Heat the oil in a large dutch oven and cook the onions, ginger, garlic, curry powder, and turmeric until softened.
    adding stock to recipe for carrot soup with ginger and coconut milk
    Step 2: Add the carrots and stock and simmer until the vegetables are very tender.
    adding coconut milk to curried carrot soup with coconut milk
    Step 3. Add the coconut milk.
    pureed carrot coconut curry soup
    Step 4: Puree smooth.
    wide angle of bowl of carrot ginger coconut curry soup
    Step 5: Eat. Bojon appétit!

    closeup bowl of carrot ginger curry soup

    Carrot Coconut Curry Soup All Week Long

    Whip up a batch of this comforting soup and you'll have leftovers all week. The flavors get better as the soup sits in the fridge. You can change the toppings to mix things up. Best of all, it's super simple to put together. In other words, you don't have to be the sharpest knife in the drawer. (Though having one doesn't hurt.)

    bowl of carrot ginger curry soup surrounded by ingredients

    More Soup Recipes:

    • Lentil Soup with Chestnuts and Fennel
    • Smoky Tomato Butterbean Soup
    • White Bean, Kale and Farro Soup with Parsley Pesto
    • Zucchini Basil Soup with Crème Fraîche and Pickled Corn

    More Curried Recipes:

    • Winter Vegetable Noodle Curry
    • Curried Sweet Potato Tea Cake
    • Curried Quinoa with Spring Veggies and Yogurt
    • Coconut Curry Shakshuka

    More Carrot Recipes:

    • Gluten-Free Dairy-Free Carrot Cake
    • Roasted Beet & Carrot Lentil Salad with Feta and Yogurt
    • Chickpea & Carrot Curry
    • Roasted Rainbow Carrots with Ricotta & Gremolata

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this curried carrot soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 7 reviews

    Curried Carrot Soup with Ginger and Coconut Milk

    Print Recipe Pin Recipe
    Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this soup satisfies on a cool fall or spring evening. Omnivores can swap in chicken stock or bone broth for the veggie broth if they like. Lately I've been omitting the lime and cilantro and topping this soup with wilted, chopped spinach cooked in ghee. Or top with crispy chickpeas, Aleppo pepper, a swirl of yogurt, and a drizzle of good olive oil.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 50 minutes minutes
    Servings: 6 main course-sized servings.

    Ingredients

    • 2 tablespoons (30 ml) coconut oil (or ghee for a non-vegan option)
    • 1 large yellow onion, diced
    • 2 tablespoons peeled and finely chopped fresh ginger
    • 2 large cloves garlic, peeled and sliced
    • 1 1/2 teaspoons curry powder
    • 3/4 teaspoon ground turmeric
    • 2 1/4 pounds carrots, peeled and chopped (about 3 bunches) (6 cups)
    • 1 teaspoon fine sea or kosher salt, more or less to your taste
    • 5 cups unsalted vegetable stock or water (or chicken stock / bone broth for non-vegan)
    • 1 can full-fat coconut milk (13.5 ounces)
    • Optional toppings: spinach wilted in ghee or coconut oil, crispy chickpeas, plain yogurt, Aleppo pepper, olive oil, squeeze lemon or lime juice
    Prevent your screen from going dark

    Instructions

    • Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger, curry powder, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the garlic and cook for 1 minute until fragrant.
    • Add the carrots, salt, and stock. Bring to a boil over high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, 25-30 minutes. Remove from the heat and add most of the coconut milk, reserving 1/4 cup for garnish.
    • Cool the soup slightly, then puree smooth with an immersion blender (or in batches in a blender or food processor). Add more salt if needed.
    • Heat the soup gently, stirring, until it is steaming but not bubbling so as not to curdle the coconut milk. Serve bowls with your toppings of choice.
    • The soup keeps well, refrigerated, for up to 4 days.

    Notes

    This soup is all about the carrots, so use the freshest, sweetest, smallest ones you can find. The soup keeps beautifully for up to 4 days, its bright color kept in tact and flavors developing over a day or two in the fridge.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 257kcalCarbohydrates: 23gProtein: 4gFat: 19gSaturated Fat: 16gSodium: 492mgPotassium: 782mgFiber: 5gSugar: 6gVitamin A: 18945IUVitamin C: 16.7mgCalcium: 79mgIron: 4.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    curried carrot soup with coconut milk in a bowl
    My original photo from 2012!

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    Reader Interactions

    Comments

    1. NOLAcitygirl says

      October 11, 2012 at 2:04 pm

      This sounds so good and I am not a big fan of carrots! Making it today. Thanks for the inspiration!

      Reply
      • Alanna says

        October 11, 2012 at 6:56 pm

        You're welcome! Please come back and let us know how you like it. : )

        Reply
    2. Alyssa says

      October 12, 2012 at 10:28 pm

      Made this soup last night and it was incredible! Thank you so much for inspiring new flavors into my home last night. I had a fall cold and I think it cured it.. woke up feeling much better! Incredible recipe and surely making it again soon! Yummm! xx

      Reply
      • Alanna says

        October 13, 2012 at 5:25 am

        Thanks for the sweet comment - it made my day. So glad you like the soup!

        Reply
    3. Sarah Eager says

      March 17, 2015 at 1:53 pm

      I just made this yesterday for freezer meals for when my baby comes in a few weeks. One of the best soups I've ever had!!! Thank you for sharing. I just blogged about it!

      http://www.theeagerteacher.com/2015/03/curried-carrot-soup-with-ginger-coconut.html

      Sarah
      The Eager Teacher

      Reply
      • Alanna says

        March 24, 2015 at 6:16 pm

        Aw, I'm so glad you liked the soup! Thanks for sharing and many warm wishes to you and your little one on the way.

        Reply
    4. Katherine says

      May 04, 2015 at 4:30 pm

      What's this I found in the veggie drawer? Carrots from the coop with dirt still on them? I am sure Alanna has a beautiful and tasty solution.

      And you did! And I had stock in the freezer and potatoes in the pantry. Thanks as always for a great read and a good meal.

      It's a fall recipe and perfect on a gloomy spring day.

      Reply
      • Alanna says

        May 05, 2015 at 10:20 pm

        Awwww, thanks lady - I'm so glad you liked the soup. We've made this one many times. Gloomy spring sounds a lot like San Francisco! Where are you??

        Reply
    5. Bean says

      September 03, 2015 at 2:45 pm

      By far, my favourite (and now go-to recipe) for curried carrot soup! Thanks for sharing - helps to warm some cold Canadians!

      Reply
      • Alanna says

        September 03, 2015 at 4:21 pm

        I'm so glad you like it! Thanks so much for the note. :)

        Reply
    6. Michele says

      July 11, 2016 at 12:25 pm

      Loved the soup! How does it freeze?

      Reply
      • Alanna says

        July 11, 2016 at 12:41 pm

        Should freeze fine.

        Reply
    7. Dee says

      August 04, 2016 at 1:52 pm

      Am thinking about making this and serving as a cold soup. Any thoughts on this as a summer presentation?

      Reply
      • Alanna says

        August 08, 2016 at 2:14 pm

        Hi Dee, This is such a warming soup, I'm having trouble thinking up a cold version. Let me know what you end up trying! :)

        Reply
    8. Kayla says

      October 22, 2018 at 9:14 pm

      This soup was so delicious! This recipe motivated me to finally dust off my immersion blender and the results were so worth it. My fiancee and I are obsessed :)

      Reply
      • Alanna says

        October 25, 2018 at 2:50 pm

        Yay! So glad you liked it. :)

        Reply
      • The Bojon Gourmet says

        October 25, 2018 at 3:56 pm

        Aww, I'm so glad to hear that you and your fiancee enjoyed it :)

        Reply
    9. dana says

      November 17, 2020 at 8:51 am

      STUNNING, nice work!

      Reply
      • Alanna says

        November 17, 2020 at 5:34 pm

        Aw thanks friend!

        Reply
    10. Jean Kusz says

      November 18, 2020 at 3:14 pm

      So freaking amazing. This soup is SO DANG GOOD, and easy to make. I'm not sure if I had the freshest carrots in the world, but it didn't matter because everything was so delicious! I used hot curry powder for an extra kick. Highly recommend!

      Reply
      • Alanna says

        November 22, 2020 at 5:26 pm

        Awwww thank you so much for the sweet note Jean! And thanks for trying my recipe. I'm so glad you loved it! Love and hugs to you. <3

        Reply
    11. Claire says

      December 18, 2020 at 8:09 am

      This was as delicious as the photo is beautiful. Perfect once again, Alanna.

      I finished mine with crumbled and browned tofu with Aleppo pepper, and lime juice. That gave us some protein.

      I usually don't eat leftovers, but I will make an exception for this one.
      Yum!

      Reply
    12. Jay says

      March 01, 2022 at 8:11 am

      More details re crispy chickpeas. please?

      Reply
      • Alanna Taylor-Tobin says

        March 04, 2022 at 5:25 pm

        I used the method from Minimalist Baker and it worked beautifully!

        Reply

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