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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
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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.

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Curried Carrot Soup

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5 from 1 review

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


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


  • 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)


  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.


Slightly adapted from Easy Gourmet by Stephanie Le

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

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

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Anonymous says:

    Thanks for sharing this recipe it is so delicious I love it very much.

  2. Kellie B says:

    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

    1. Sonja says:

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

  3. Ed says:

    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

  4. Ashley says:

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

    1. Alex says:

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

  5. Shelley says:

    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!

  6. Lynn @ The Actor’s Diet says:

    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?

    1. Alex says:

      That would be fine, thanks!

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