This Curried Carrot Soup is a comforting, creamy, and flavor-packed dish that’s perfect for any day of the week.
Rich in fiber and antioxidants from fresh carrots, with plant-based protein from optional cream or coconut milk, it’s heart-healthy and satisfying.
Quick to prepare, one-pot friendly, and easily customizable, it’s ideal for meal prep, weeknight dinners, or cozy lunches.
Creamy Curried Carrot Soup
Equipment
- 1 large pot or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- 1 immersion blender (or countertop blender)
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 celery ribs chopped
- 4 garlic cloves minced
- 1 tablespoon fresh parsley chopped
- 8 cups chicken or vegetable broth
- 2 pounds baby carrots coarsely chopped
- 1 tablespoon Thai red curry paste
- ½ teaspoon ground ginger
- 1 teaspoon salt or to taste
- 2 cups cream or coconut cream
Instructions
- Heat the Olive Oil: Start by placing a large pot or Dutch oven over medium heat. Pour in 2 tablespoons of olive oil and allow it to warm for about 1-2 minutes.The oil should shimmer slightly but not smoke. This step ensures the vegetables will sauté evenly and develop a rich, aromatic base for the soup.
- Sauté the Onions and Celery: Add the chopped onion and celery to the heated oil. Stir frequently using a wooden spoon or spatula to prevent sticking or burning. Cook for 4-6 minutes, until the onion becomes soft, translucent, and fragrant, and the celery is tender. This step builds the foundational flavor for your soup.
- Add Garlic and Parsley: Next, add the minced garlic and chopped fresh parsley. Stir constantly for 1-2 minutes, allowing the garlic to release its aroma without turning brown or bitter. The parsley adds a subtle herbaceous note, enhancing the overall flavor of the soup.
- Introduce the Broth and Carrots: Pour in 8 cups of chicken or vegetable broth, making sure the vegetables are fully submerged. Then add the coarsely chopped baby carrots. Stir gently to combine, ensuring that all the carrots are evenly distributed in the liquid. The broth will infuse the vegetables with depth while keeping the soup light and nourishing.
- Incorporate Spices and Curry Paste: Add 1 tablespoon of Thai red curry paste, ½ teaspoon of ground ginger, and 1 teaspoon of salt (adjust according to taste). Stir thoroughly to ensure that the curry paste and spices are fully dissolved and evenly incorporated into the broth. This step gives the soup its signature warm, slightly spicy, and aromatic flavor.
- Bring to a Boil: Increase the heat to medium-high and bring the mixture to a gentle boil. Watch carefully to prevent the broth from overflowing. Boiling helps to soften the carrots faster and allows the flavors of the spices, vegetables, and broth to meld beautifully.
- Simmer for Tender Carrots: Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for 30-45 minutes, checking occasionally. The carrots should be tender enough that they can easily be pierced with a fork. This long simmer is essential for developing a rich, flavorful, and naturally sweet soup.
- Blend the Soup Until Smooth: When the carrots are fully tender, remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until it reaches a silky smooth consistency. For a countertop blender, carefully transfer the soup in batches, blending until smooth. Be cautious of hot splashes. This step transforms the chunky vegetables into a luxuriously creamy texture.
- Add Cream and Adjust Seasoning: Return the blended soup to low heat. Stir in 2 cups of cream or coconut cream slowly, mixing well to achieve a velvety texture. Taste the soup and adjust seasoning with extra salt if necessary. The cream adds richness and balances the warm spiciness of the curry.
- Heat Through and Serve: Allow the soup to heat through gently over low heat for 2-3 minutes. Avoid boiling after adding the cream to prevent curdling. Once heated, ladle the soup into bowls and optionally garnish with a sprinkle of fresh parsley or a drizzle of cream. Serve hot for maximum flavor and comfort.
Notes
- Cream options: Use heavy cream for richness, coconut cream for dairy-free, or plain yogurt for a tangy twist.
- Immersion blender: The easiest way to achieve a silky soup; a countertop blender works too, but blend in batches.
- Fresh ginger alternative: Substitute 1.5–2 tablespoons of freshly grated ginger for ground ginger for a brighter flavor.
- Spice adjustments: Increase or decrease red curry paste depending on desired heat level.
- Meal prep friendly: Soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Carrot texture check: Ensure carrots are very tender before blending for a smooth, creamy soup.
Chef’s Secrets for Perfect Soup
The secret to a truly exceptional Curried Carrot Soup lies in layering flavors and using quality ingredients.
Start with fresh vegetables—sweet carrots and crisp celery create a naturally rich base.
Sautéing onions and garlic until fragrant builds depth, while the curry paste and ginger infuse warm, aromatic notes.
Blending the soup slowly ensures a velvety texture.
For a dairy-free version, coconut cream adds creaminess without overpowering the spices.
Don’t rush the simmering step—letting the flavors meld over low heat makes all the difference.
Serving Suggestions for Maximum Enjoyment
Serve this Curried Carrot Soup hot as a comforting starter, light lunch, or simple dinner.
Pair it with crusty bread, garlic naan, or a fresh green salad for a well-rounded meal.
A dollop of yogurt or a sprinkle of chopped fresh herbs like parsley or cilantro elevates the presentation and adds a fresh contrast to the creamy, spiced soup.
For a heartier option, add roasted chickpeas or a handful of cooked quinoa for extra protein and texture.
Storage Tips to Keep Soup Fresh
To store, let the soup cool to room temperature before transferring to airtight containers.
It will stay fresh in the refrigerator for up to 5 days.
For longer storage, freeze the soup in a freezer-safe container or bag for up to 3 months.
Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally.
Avoid high heat when reheating to prevent curdling if using cream. Label containers with the date for easy rotation.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Replace cream with coconut cream or a plant-based milk for a creamy, dairy-free option. Coconut cream also complements the curry flavors beautifully.
2. Can I use regular carrots instead of baby carrots?
Absolutely. Just peel and chop regular carrots into uniform pieces so they cook evenly. Cooking time may vary slightly depending on carrot size.
3. How can I make this soup spicier?
Add more Thai red curry paste or a pinch of cayenne pepper. Taste as you go to reach your preferred spice level.
4. Can I prepare this soup in advance?
Yes, this soup is perfect for meal prep. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently before serving.
5. What can I use instead of an immersion blender?
A regular countertop blender works well. Blend the soup in batches, ensuring you leave room for steam to escape to avoid splattering.
