Curried Carrot Soup

One bite of this easy curried carrot soup and you’ll be sold! It’s bright orange and creamy, with just the right amount of spice.

Curried carrot soup

You know those recipes where you’re in love from the first bite? This curried carrot soup was one of them for us. Paging through the Easy Gourmet cookbook written by our friend Stephanie Le, we were immediately drawn to this curried carrot soup. I dutifully followed the instructions, whipped out my immersion blender and promptly spewed orange carrot spray around our white kitchen! But one taste of the velvety orange puree and we were sold. It’s creamy, with just the right amount of spice. It didn’t even need the garnish — though it sure does look pretty! Keep reading for the curried carrot soup recipe.

About the book: Easy Gourmet

Easy Gourmet is gorgeous, and it’s worth purchasing just for the photos: if you’re into food photography like us, or just into drooling over food in general! Author and photographer Stephanie’s aesthetic is incredible, and she did the entire graphic design for the book herself. This lady’s got talent! This book is not vegetarian so it’s not the place for oodles of veggie recipes, but we were able to find quite a few meatless recipes that wet our appetite.

Curried carrot soup

How to make curried carrot soup

This curried carrot soup is perfect for a lunch or a light dinner along with some breadand a side salad, or a first course for a dinner party. It’s also vegetarian, vegan, and gluten-free, so it fits with many diets. Since it uses carrots, it’s got spring soup written all over it! It’s perfect for spring, though you could serve it in any season.

You’ll need about 30 minutes to make this curried carrot soup! The only “technique” required for the soup is chopping the onion and carrots, and mincing the ginger. We’re all about helping resource you with your knife skills, so see below on some quick ways to cut both! Once you’ve prepped all the veggies, you’ll simmer them in a Dutch oven until tender, then puree them with an immersion blender or blender. We like using an immersion blender because then you don’t have to remove the hot soup from the pot. However, it can have a tendency to spray, so be careful! As I mentioned above, I ended up getting a lovely spray of curried carrot soup across our kitchen. But of course that didn’t detract at all from the flavor of this incredible puree.

A secret ingredient: Thai curry paste

The secret to the big flavor in this curried carrot soup is Thai red curry paste. Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger. Grab a jar from the store in the international aisle, and it keeps for months in the refrigerator. Some Thai curry pastes are spicy and some don’t have too much heat. Our favorite brand of Thai curry paste is Thai Kitchen, and it doesn’t add much heat to the overall dish. If you can’t find it at your local grocery, here’s a link to Thai Kitchen red curry paste on Amazon.

Video: How to cut ginger

Are you wondering how to cut ginger for this curried carrot soup but not sure the best way? Using ginger root in a recipe can be daunting if you don’t know how to cut it. Alex and I have a few tricks that we use all the time. Here’s our step by step guide for how to cut ginger root (how to mince ginger), including a video of me peeling and cutting ginger in our kitchen.

For how to quickly cut an onion: head to the recipe below, then click Dice the onion!

Related: 20 Knife Skills Videos: How to Cut Everything!

Looking for more soup recipes?

Outside of this curried carrot soup, here are a few of our favorite soup recipes:

This curried carrot soup recipe is…

Vegetarian, gluten-free, plant-based, dairy-free, and vegan.

Print

Curried Carrot Soup


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

One bite of this easy curried carrot soup and you’ll be sold! It’s bright orange and creamy, with just the right amount of spice.


Scale

Ingredients

  • 1 small onion
  • 1 tablespoon minced ginger
  • 4 cups chopped carrots
  • 1 tablespoon olive oil
  • 2 1/2 cups vegetable broth
  • 14-ounce can full fat coconut milk
  • 2 tablespoons red curry paste
  • 1/2 teaspoon kosher salt
  • Cilantro, lime wedges, and red pepper flakes (to garnish)

Instructions

  1. Dice the onion. Mince the ginger. Peel and chop the carrots.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes.
  3. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add the coconut milk and red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add the kosher salt, then taste and adjust seasonings as desired.
  4. Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.

Notes

Slightly adapted from Easy Gourmet by Stephanie Le

  • Category: Soup
  • Method: Blended
  • Cuisine: Thai Inspired

Keywords: Curried carrot soup, Carrot Soup, Red Curry Paste, Spring Soup Recipes, Spring Recipes, Carrot Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

19 Comments

  • Reply
    Mariya
    September 22, 2014 at 8:49 pm

    Mmmm looks good! I recently made a similar soup (http://www.teacupsandcinnamon.com/2014/08/creamy-carrot-and-coconut-thai-soup.html) but yours seems much simpler, which is what i love! I love the simplicity of your photos as well :)

  • Reply
    Rivki Locker
    September 22, 2014 at 9:41 pm

    I got some red curry paste at Whole Foods recently – first time I’ve ever bought it – and I had no idea what to do with it. Thanks for the inspiration. Bookmarking this.

  • Reply
    Katrina @ Warm Vanilla Sugar
    September 23, 2014 at 4:37 am

    Easy peasy and totally delicious looking! Great flavour!

  • Reply
    Katie @ Whole Nourishment
    September 23, 2014 at 6:12 am

    Love at first bite, yep! I just made something along these flavor lines for our weekend guests so I know I’ll love this soup.

  • Reply
    Tina Muir
    September 23, 2014 at 6:37 am

    This sounds wonderful! I love making carrot soup, and I love curry soup, so what a great combination! This would be perfect for a chilly day, with a nice crusty loaf of bread (yes, I said loaf, need to keep up my carbs :P). Thanks for the recipe :)

  • Reply
    sara
    September 23, 2014 at 9:16 am

    Yum! This sounds delicious. I’ll be making this tonight with the boatload of carrots from last week’s CSA share. I love the red curry paste!

  • Reply
    molly yeh
    September 23, 2014 at 10:28 am

    YAY for soup season, YAY for steph’s book, YAY for these gorgeous photos, yo!

  • Reply
    stephanie
    September 23, 2014 at 1:19 pm

    you guys! this is too gorgeous :)
    especially that second photo with the spoon in it!
    xoxo

  • Reply
    Angie
    September 23, 2014 at 4:29 pm

    Looks delicious and the pictures are fantastic!

  • Reply
    jaime // the briny
    September 23, 2014 at 7:04 pm

    the simplest soups are the best, and this one looks totally delicious. beautiful photos!

  • Reply
    Bec
    September 25, 2014 at 7:17 am

    Delicious! I love love love a coconutty – curry soup and this looks amazing. Bec x
    http://www.dancingthroughsunday.com.au

  • Reply
    Lynn @ The Actor’s Diet
    September 27, 2014 at 7:23 pm

    Coconuts and carrots – one of my favorite combos! I’d love to link to this recipe (with a pic) from my blog; would that be okay?

    • Reply
      Alex
      September 27, 2014 at 9:48 pm

      That would be fine, thanks!

  • Reply
    Shelley
    October 28, 2014 at 7:06 pm

    Delicious! I used up the last of my garden carrots and a small red pepper. I could drink up this coconut curry flavor! My veggies took more like 30-40 minutes to be tender enough for the immersion blender, but this recipe couldn’t be easier. Thanks!

  • Reply
    Ashley
    April 2, 2015 at 3:18 pm

    Just wondering if this dish freezes well if I made a large batch?

    • Reply
      Alex
      April 2, 2015 at 3:24 pm

      We haven’t tried it, but I think it would be just fine!

  • Reply
    Ed
    February 15, 2017 at 10:47 am

    I used a popular red Thai curry paste I get at an Asian store – it is made by Cock Brand – I halved your requirement and it was still a little too spicey for me & I like spicey.

    Will make it again and would substitute vidalia onions

  • Reply
    Kellie B
    March 2, 2019 at 5:58 pm

    Loved this soup. The entire family loves it including our two year old twins. Followed the recipe with the exception of using chicken stock and roasting the carrots. Thanks for a great recipe

    • Reply
      Sonja
      March 23, 2019 at 10:20 pm

      Oh I love hearing that your 2 year olds love it too! Thank you so much for trying it out!

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