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!

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

• Yellow Squash Soup
• Venison Soup
• Mexican Turkey Soup
• Asparagus Soup
• Cheesy Cauliflower Soup

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Tools I Use to Make Carrot Soup

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• Pot
• immersion blender
• cutting board
• chef’s knife

Recipe

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5 from 5 votes

Curried Carrot Soup

This Curried Carrot Soup is so easy! Not to mention so healthy!!

Course Soup

Cuisine American

Keyword carrot recipe,, carrot soup,, vegan carrot soup,

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 servings

Calories 45kcal

Author Beth Neels

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

US Customary - Metric

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!

Nutrition

Calories: 45kcal | Carbohydrates: 9g | Sodium: 993mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 210.3% | Vitamin C: 13.1% | Calcium: 2.9% | Iron: 2.6%

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