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5.0 from 24 votes

Carrot Curry Soup {Vegan}

Thick and creamy carrot soup with curry and coconut milk is a simple and flavorful soup that can be on the table in under 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 Servings
Calories: 158 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoon canola
  • 1 cup onion diced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons fresh ginger minced
  • 2 pounds carrots chopped
  • 4 cups vegetable broth low sodium
  • 1 14 ounce can coconut milk
  • 2 cups water

Instructions

    Cup of Yum
  1. Add canola to a stock pot and heat on medium-high. Add onions and carrots. Saute for 2-3 minutes or until onion is fragrant. Stir in curry powder, cinnamon, ginger. Add vegetable broth and bring to a boil.
  2. Reduce heat to a simmer and cook until the carrots are tender 15-20 minutes.
  3. Remove from heat and puree with an immersion blender until smooth or carrots in a blender and pulse until smooth (do this in 2-3 batches).
  4. Return carrot puree to stock pot and continue to simmer. Add the coconut milk and water. Serve with fresh cilantro, cilantro puree, sour cream or yogurt.

Nutrition Information

Serving 1g Calories 158kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Sodium 543mg (23%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 158

% Daily Value*

Serving 1g
Calories 158kcal 8%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Sodium 543mg 23%
Fiber 6g 24%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.