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!
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!
Curried Carrot Soup Method
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
Ingredients
- 8 large carrots
- 3 roasted bell peppers
- 2 large cloves roasted garlic
- 1/2 medium onion, rough chopped
- 4 cups vegetable stock
- 1/2 tsp turmeric
- 1 tsp salt, or more to taste.
- 1 tsp Pepper
- 1 tsp ground ginger or 1/2 tsp fresh ginger
- 1 tbsp coconut cream skimmed from the top of a can of coconut milk
Instructions
- Rough chop all of the vegetables and add them to a saucepan.
- Barely cover with vegetable stock or water.
- Add spices. Bring to boil then reduce heat and simmer for at least 20 minutes, until vegetables are very soft.
- Process with an immersion blender or in batches in blender until smooth.
- Return to pot. Add coconut cream and combine.
- 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!
Notes
Nutrition
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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!!!
Thank you so much, my friend! I love soup too! I could eat it every day!
This look totally delicious. Perfect for the winter months to help with colds and makes you nice and warm.
That’s very true! Lots of antioxidants! Thanks for your comment, Luci!!
So easy and healthy. My boys love carrots so this will be a sure win. Thanks!
I love easy! Healthy is an added bonus! Thanks, Cindy!
Such a healthy and delicious idea! Great for these chilly days.
It’s really very tasty too! Added bonus! Thanks, Lisa!
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 🙂
i hate that! They always end up on the bottom of the drawer! This is great way to use them up, though! Thanks, Stephanie!
This is the perfect soup for a cold day like today.
It’s frigid here too, today! Thanks for your comment, Sandi! I really appreciate it!