This really is the best curried carrot soup out there! It’s bright orange and creamy, flavored with ginger and curry paste.

Curried carrot soup

You know those recipes where you’re in love from the first bite? This curried carrot soup is one of them! It’s from the Easy Gourmet cookbook written by our friend Stephanie Le. While my immersion blending skills did manage to get a bright orange spray on the walls of our white kitchen, one taste of the velvety orange puree and we were sold. It’s creamy, with just the right amount of complexity from the fresh ginger and curry paste. It didn’t even need the garnish — though it sure does look pretty.

Curried carrot soup

Tips for making curried carrot soup

This curried carrot soup is perfect for a lunch or a light dinner along with some bread and 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.

  1. The only “technique” required is chopping! You’ll need to chop onion and carrots, and mince the ginger. If you need to brush up on your knife skills, head to Knife Skills 101: How to Cut Basic Fruits & Vegetables! Or see the recipe below.
  2. An immersion blender is helpful, but be careful! Simmer the veggies in a Dutch oven until tender, then puree them! You can use an immersion blender or regular blender here. An immersion blender is nice because you don’t have to remove the hot soup from the pot. Just use it carefully because it can have a tendency to spray. Speaking of blenders…

Got carrots left over from making this soup? See our top carrot recipes!

Immersion blender
An immersion blender is helpful for pureed soups, like butternut squash soup

Do I need an immersion blender?

Alex and I used our immersion blender for this soup. Do you need one? Not necessarily. An immersion blender is also called a “stick blender” or hand blender. It’s useful for making pureed soups and sauces. Instead of transferring hot soup to a blender and then back, you can just place the stick blender right into the pot! The downside? It can be messy, leaving little orange splatters all over your kitchen! You can easily use a normal blender as well.

Want to get one? Here’s the immersion blender we use! Immersion blender on Amazon.

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, you can buy it online. Here’s a link to Thai Kitchen red curry paste on Amazon.

The best way to peel and mince 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: like peeling the ginger with a spoon! Here’s our step by step guide for How to Cut Ginger! It includes a step-by-step video of me peeling and cutting ginger in our kitchen.

About the book: Easy Gourmet

This recipe is from the book Easy Gourmet! It’s gorgeous, and it’s worth purchasing just for the photos alone! They’re completely drool worthy. Author and photographer Stephanie’s aesthetic is incredible, and she did the entire graphic design for the book herself. This book is not vegetarian so it’s not the place for oodles of veggie recipes, but there are lots of great meatless options!

More carrot recipes

Got leftover carrots? Here are some more carrot recipes to use up a bunch!

This curried carrot soup recipe is…

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

Print
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Curried Carrot Soup


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

Description

This really is the best curried carrot soup out there! It’s bright orange and creamy, flavored with ginger and curry paste.


Ingredients

Scale
  • 1 small onion
  • 1 tablespoon minced ginger
  • 4 cups chopped carrots
  • 1 tablespoon olive oil
  • 2 ½ cups vegetable broth
  • 14-ounce can full fat coconut milk
  • 2 tablespoons red curry paste
  • ½ 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

Looking for more soup recipes?

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

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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19 Comments

  1. 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.

  2. 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 :)

  3. 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!

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