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Curried Carrot Soup

I basically live on soup between September and March. Any why not? It's hands-off, makes veggies the star, and tastes better as leftovers. This curried carrot soup is a favorite. While flavorful, it isn't too spicy making it a kid-friendly option in my home. It also seems more decadent than the ingredients suggest. For a little protein and fiber, I just add a dollop of my favorite cooked whole grain.


  • 3 tablespoons butter
  • ½ medium onion, roughly chopped
  • ¾ pound carrots, peeled and cut into 1/2-inch coins
  • 1 teaspoon peeled, grated fresh ginger
  • ½ teaspoon ground cumin, to taste
  • ½ teaspoon ground tumeric, to taste
  • ½ teaspoon ground coriander, to taste
  • Pinch cayenne pepper
  • 2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • Salt and freshly ground pepper


  1. Melt the butter in a large pot. Stir in the chopped onions and sprinkle with salt. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  2. Add the stock. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor or blender. Add enough coconut milk to bring the soup to the consistency you want. Adjust the seasoning to taste.