Farm To Table | Soups & Stews

Easy Curried Carrot Soup – Vegan & GF

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This Curried Carrot Soup is easy, vegan, gluten free and a perfect bowl of health food to get you through the long, cold winter months!

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Curried Carrot Soup

You know when you look in the vegetable drawer and there is a bag of carrots that got lost in the bottom? This is the perfect way to use them up quickly! Make a double batch because it freezes so well and makes a great lunch or light dinner with a sandwich! Best of all, it is super easy!

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Curried Carrot Soup Method

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All you have to do, literally, is rough chop the vegetables throw all of the ingredients in a saucepan, and bring it to a boil. Then reduce the heat and simmer until the vegetables are very soft. Once the vegetables are soft, run an immersion blender until the soup is very smooth. I enjoy this soup best the next day! The flavors have time to mingle! Here is another yummy vegan soup I made this summer, Curried Yellow Squash soup!

Brilliant! Easy, healthy and delicious!! What more could you ask? I love this soup with a grilled fill- in- the- blank ( ie; tuna, ham, beef) and cheese sandwich, for a complete, easy meal! Even my teenager and twenty something are full after indulging!

Did I mention that this is totally health food, too? With the carrots, peppers, garlic, turmeric and ginger, it is a powerhouse of vitamins and antioxidants! I hope you enjoyed the recipe today for this healthy, delicious, nutritious Curried Carrot Soup! What is your favorite soup in the winter?

Other Delicious Soup Recipes on Binky’s Culinary Carnival

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Tools I Use to Make Carrot Soup

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Curried Carrot Soup

This Curried Carrot Soup is so easy! Not to mention so healthy!!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 45kcal
Author: Beth Neels
Cost: $2



  • Rough chop all of the vegetables and add them to a saucepan.
    8 large carrots, 3 roasted bell peppers, 2 large cloves roasted garlic, 1/2 medium onion, rough chopped
  • Barely cover with vegetable stock or water.
    4 cups vegetable stock
  • Add spices. Bring to boil then reduce heat and simmer for at least 20 minutes, until vegetables are very soft.
    1/2 tsp turmeric, 1 tsp salt, or more to taste., 1 tsp Pepper, 1 tsp ground ginger or 1/2 tsp fresh ginger
  • Process with an immersion blender or in batches in blender until smooth. 
  • Return to pot. Add coconut cream and combine.
    1 tbsp coconut cream skimmed from the top of a can of coconut milk
  • I find this soup is even better if refrigerated at this point and warmed the next day. It gives the spices a chance to combine and develop! This soup freezes very well so make a double batch and freeze!
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Usually better the second day, although delicious the first day too.
Leftover can be refrigerated 3-4 days.
This soup freezes very well. Pack into freezer bags and freeze up to 1 year.
Serve with sandwich or salad for a complete lunch. 


Calories: 45kcal | Carbohydrates: 9g | Sodium: 993mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10515IU | Vitamin C: 10.8mg | Calcium: 29mg | Iron: 0.5mg
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Originally published December 1, 2017.


  1. 5 stars
    This soup looks so comforting and delicious! I love soup and could eat it at least 2 times a week. I can’t wait to make your curried carrot soup!!!

  2. 5 stars
    I’ve never made carrot soup but I would definitely love to try this. I know what you mean about finding the carrots in the vegetable drawer…now I know what to do with them 🙂

    1. i hate that! They always end up on the bottom of the drawer! This is great way to use them up, though! Thanks, Stephanie!

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