5 from 174 votes
Creamy Curried Carrot Ginger Soup
This creamy curried carrot ginger soup highlights the flavors of carrot, ginger, garlic, and warming curry spices gently cooked and pureed with coconut milk for smoothness. The addition of celery and onion builds a savory base, while spices like garam masala and curry powder give distinctive heat and complexity. It’s a richly spiced, velvety soup ideal for cooler days or flavorful meals.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
servings
Calories:
172 kcal
Course:
Lunch, Dinner
Cuisine:
American
Ingredients
- 2 tablespoons vegetable oil
- 1 onion large, diced
- 3 garlic cloves, minced
- 2 tablespoons ginger minced
- 6 celery with leaves, chopped
- 1 tablespoon curry powder extra hot (regular curry will work
- 1 tablespoon garam masala
- 1 to 2 tablespoons salt start with one and increase by preference
- 1 teaspoon white pepper black will work
- 10 carrot large, chopped
- 4 cups vegetable broth
- 1 coconut milk ~13.5-ounce can
Instructions
- In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
- Add the curry, garam masala, salt and pepper. Cook over medium heat for about 10 minutes.
- Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes, until carrots are very soft.
- When the carrots are very soft, puree the mixture in a blender. If you have an immersion blender, you can do this in the pot.
- When the vegetables are broken down, put the soup back in the pot and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
Cup of Yum
Notes
- Adjust salt depending on whether broth is low or regular sodium.
- Control soup thickness by varying broth amount and blending extent; partial blending yields a chunkier texture.
- For oil-free preparation, substitute vegetable broth for oil in the initial cooking step.
Nutrition Information
Calories
172kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.03g
(2%)
Sodium
1931mg
(80%)
Potassium
463mg
(10%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
20409IU
(408%)
Vitamin C
10mg
(11%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 172
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1931mg | 80% |
| Potassium | 463mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 20409IU | 408% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.