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.
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.
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.
How to make Curried Carrot Soup with Coconut Milk: step-by-step instructions
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.)
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.*
Curried Carrot Soup with Ginger and Coconut Milk
Print Recipe Pin RecipeIngredients
- 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
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
Nutrition
This sounds so good and I am not a big fan of carrots! Making it today. Thanks for the inspiration!
You're welcome! Please come back and let us know how you like it. : )
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
Thanks for the sweet comment - it made my day. So glad you like the soup!
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
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.
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.
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??
By far, my favourite (and now go-to recipe) for curried carrot soup! Thanks for sharing - helps to warm some cold Canadians!
I'm so glad you like it! Thanks so much for the note. :)
Loved the soup! How does it freeze?
Should freeze fine.
Am thinking about making this and serving as a cold soup. Any thoughts on this as a summer presentation?
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! :)
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 :)
Yay! So glad you liked it. :)
Aww, I'm so glad to hear that you and your fiancee enjoyed it :)
STUNNING, nice work!
Aw thanks friend!
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!
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