Curried Vegan Carrot Soup

Why You’ll Love This Recipe

This curried vegan carrot soup is bursting with flavor, naturally creamy without dairy, and simple enough for busy weeknights. It’s also made with wholesome ingredients and can be easily adapted to your taste preferences. Whether you love a gently spiced soup or something bolder, this recipe is flexible, nutritious, and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots
yellow onion
garlic cloves
fresh ginger
olive oil
vegetable broth
coconut milk
curry powder
ground cumin
turmeric
salt
black pepper
lime juice
fresh cilantro (optional, for topping)

Directions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened.
2. Stir in garlic and ginger, cooking until fragrant.
3. Add the carrots, curry powder, cumin, turmeric, salt, and pepper. Stir to coat the vegetables in the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender.
5. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
6. Return the soup to the pot and stir in the coconut milk. Warm gently without boiling.
7. Finish with a squeeze of lime juice and adjust seasoning as needed.
8. Serve hot, topped with fresh cilantro if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add a pinch of cayenne or red pepper flakes for extra heat.
• Use sweet potatoes in combination with carrots for deeper sweetness.
• Swap coconut milk with cashew cream if preferred.
• Add a spoonful of red curry paste for a more intense curry flavor.
• Stir in cooked red lentils for extra protein.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months.
Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup thickens during storage.

FAQs

How can I make this soup thicker?

Simmer it uncovered a little longer or reduce the broth slightly before blending.

Can I use light coconut milk?

Yes, although the soup will be slightly less creamy.

Can I make this soup without coconut milk?

You can substitute cashew cream or leave it out entirely, adding extra broth as needed.

Do I have to peel the carrots?

Peeling is optional; just scrub them well if you prefer to keep the skins on.

Can I make this soup ahead of time?

Yes, it reheats well and flavors deepen after a day in the fridge.

Can I use baby carrots?

Baby carrots work fine and will cook just as well as regular carrots.

What can I serve with this soup?

Crusty bread, naan, or a light salad pair nicely with this soup.

Can I double the recipe?

Yes, it scales easily; just ensure your pot is large enough.

Is this soup spicy?

It’s mildly spiced, but you can increase or decrease the curry powder to suit your taste.

Can I blend the soup without a blender?

A potato masher works in a pinch, though the texture will be less smooth.

Conclusion

This curried vegan carrot soup is simple, flavorful, and nourishing—an ideal recipe for both weeknight meals and make-ahead lunches. With warm spices, creamy texture, and versatile ingredients, it’s a comforting dish you’ll want to return to again and again.

Curried Vegan Carrot Soup

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A silky, aromatic vegan carrot soup infused with curry spices and creamy coconut milk, perfect for a cozy and nourishing meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan / Indian-inspired
• Diet: Vegan

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 1/2 lbs carrots, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro, for topping (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened.
2. Stir in the garlic and ginger and cook until fragrant.
3. Add the carrots, curry powder, cumin, turmeric, salt, and pepper. Stir to coat the vegetables in the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are tender.
5. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
6. Return the soup to the pot and stir in the coconut milk. Warm gently without boiling.
7. Add the lime juice and adjust seasoning as needed.
8. Serve hot, topped with fresh cilantro if desired.

Notes

• Add cayenne or red pepper flakes for extra heat.
• Use sweet potatoes along with carrots for deeper sweetness.
• Swap coconut milk for cashew cream if preferred.
• Stir in cooked red lentils for extra protein.
• Add red curry paste for a stronger curry flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 8g
• Sodium: 540mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg