5.0 from 174 votes
Creamy Curried Carrot Ginger Soup
Vegan carrot ginger soup with a curry twist—this sweet and spicy, healthy curried carrot soup is warm, creamy, comforting, cozy, and perfect for warming you up from the inside all year long! Even better, it’s loaded with nutrients and requires just one pot on the stove or in an Instant Pot!
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 of vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of minced ginger
- 6 celery stalks with the leaves, chopped
- 1 tablespoon of extra hot curry powder (regular curry will work)
- 1 tablespoon of garam masala
- 1 to 2 tablespoons of salt, start with one and increase by preference
- 1 teaspoon of white pepper (black will work)
- 10 large carrots, chopped
- 4 cups of vegetable broth
- 1 (~13.5-ounce) can of coconut milk
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 the sodium: Based on if you’re using regular or low-sodium broth, adjust the amount of added salt, to taste.
- Adjust the consistency: How much broth you add and how much you blend the soup will determine its texture and consistency. I.e., for a slightly chunky carrot coconut soup, only blend ⅔ of the soup.
- For oil-free soup: Use a splash of vegetable broth instead.
Nutrition Information
Calories
172kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.03g
Sodium
1931mg
(80%)
Potassium
463mg
(13%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
20409IU
(408%)
Vitamin C
10mg
(11%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
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.