This curried carrot soup is a sweet and lightly spiced soup. Thick, rich and vegan – it’s perfect for a cool, rainy fall day.
It has been a cool, rainy Sunday here in Los Angeles. Perfect weather for spending a lazy day puttering around the house, taking care of neglected tasks while a pot of soup simmers in the kitchen.
This curried carrot soup is one of my favorite easy soups to make. It’s healthy, rich and thick, with no added cream or dairy. It’s a little bit sweet and a little bit spicy. Carrots give it a rich, sweet flavor. The soup gets its spicy warmth from curry powder and a little touch of heat from some red pepper flakes.
This healthy carrot soup comes together quickly – the hardest part is peeling the carrots – but how hard is that? I don’t bother finely chopping the carrots – I just give them a rough chop and add them to the soup pot. They’ll soften and blend easily after simmering in the broth for 30 minutes.
Carrots are loaded with beta-carotene and fiber. They are rich in vitamin A, vitamin C and vitamin K. Look for firm, bright orange carrots without cracks or splits. I try to buy organic carrots with their leafy green tops attached.
A couple of notes:
- I like my soup really thick. If you prefer a thinner soup, add a little additional water.
- I topped the soup simply with cracked black pepper. A swirl of yogurt or some crunchy croutons would make great toppings as well.
- Other warming fall soups to try are this roasted butternut squash soup or this red lentil and carrot soup recipe.
Recipe adapted from Martha Stewart’s curried carrot soup.
PrintCurried Carrot Soup
This curried carrot soup is a sweet and lightly spiced soup. Thick, rich and vegan – it’s perfect for a cool, rainy fall day.
- Prep Time: 10 mins
- Cook Time: 37 mins
- Total Time: 47 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: Vegan
Ingredients
- 2 pounds of carrots – washed, peeled and tops removed.
- 2 tbs olive oil
- 1 yellow onion – diced
- 2 cloves of garlic – minced
- 1 tsp curry powder
- 1/4 tsp red pepper
- 3 cups of vegetable broth
- 2 cups of water
- A pinch of salt
- 8 twists of black pepper from a pepper mill
- 1/2 large lemon – about 1 to 1 1/2 tbs juice
Instructions
- In a large soup pot, add 2 tbs of olive oil to the pot over medium low heat.
- Add diced onion, minced garlic, curry powder and red pepper to the pot and stir to combine. Let cook over medium low heat for 5 to 7 minutes, stirring occasionally, until soft.
- While the onions are cooking, roughly chop the carrots.
- Add chopped carrots, vegetable broth, water, salt and black pepper to the onions.
- Bring the soup to a boil and then turn down to a simmer for 30 minutes.
- Puree soup with a hand blender directly in the pot until smooth.
- Stir in lemon juice and serve.
Nutrition
- Serving Size: 4
- Calories: 175
- Sugar: 12.3g
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 25.9g
- Fiber: 7.3g
- Protein: 2.7g
Carrot is always awesome in every way! The sweetness of it is really moderate. Apart from carrot soup, I also usually drink carrot juice!
Carrot is very healthy. My kids will love this soup very much 🙂 . Thank you for your sharing!!!
Thanks, Emma!
Throw some hunks of chicken in this and I am sold!
I’m with you – I prefer my soup on the thicker side as well! This is stunning! The color and texture have me mesmerized!
Thanks so much, Annie! Thick soup is the best :)!
This looks incredible, that color is mesmerizing!
Thanks so much, Sue!
I made Martha’s version last year and it made me so, so happy! I love a good thick soup, too, and I thought this was such a nice switch from the typical butternut squash soup. Your photos are gorgeous!
Thanks, Sues! Thick soups are the best – you feel like you’ve eaten a real meal. Thanks for the compliment – much appreciated!
This looks really good. I don’t know why I’ve never made carrot soup before but I’m definitely going put this one on my to do list. Soups are just the perfect satisfying meal for the Fall 🙂
Thanks so much, Stephanie – I love carrot soup – it’s so easy to make and so flavorful. Definitely great Fall food. Thanks for leaving a comment!
I have been craving soup so much lately!! This is just a stunning soup. I can’t wait to try it!
Thanks so much, Denise!
You read my mind, Geraldine, I am craving carrot soup these days! Those carrots are beauties and I love the spices in this yummy soup. I love it thicker too. Beautiful shots of a fabulous meal ! Sharing 🙂
Isn’t funny how you start craving something, Robyn – it finally got cool here and soup was on my mind for a couple of day! Thanks so much for sharing – you’re the best!
I agree! The color is just beautiful! So bright. This sounds just delicious Geraldine. I have always been a big fan of curry, so I know this will be a favorite!
Thanks so much, Mary Ann – curried carrot soup is the best – hope you try it!
I love this vibrant, flavor packed soup, Geraldine! That color alone makes me happy, can you imagine how much our bodies love this kind of nourishment? So happy to hear you’re finally getting some much needed rain… sounds like Fall is in full swing in LA! Thank you for this delicious soup my dear! xo
Exactly, Traci – soup brings so much nourishment in a bowl and the color is gorgeous. And yes, the rain is a welcome relief – I just wish it would rain some more. Hope all’s well!
Look at those gorgeous carrots! I feel healthy just gazing at them 🙂 what a lovely soup Geraldine – I quite like when the toughest part of the instructions is peeling a few carrots – works for me! We are definitely into warming spice season and this curried soup sounds like it would hit all the right spots. Thank you for the inspiration.
Thanks, Kelly – the carrots are such a pretty color and it carries through to the soup – love that golden orange color! Hope you’re doing well.
I love the combination of curry and carrot! Nice recipe♥
Thanks so much, Summer!