Indulge in the rich and warming flavors of this curried carrot ginger soup! This velvety smooth soup is made with fresh, carrots and a blend of fragrant spices, including ginger and curry. The curry adds a delicious depth of flavor and a hint of heat that will leave your taste buds tingling. Delicious, packed with nutrients, and the perfect soup for a cold day!

Why Curried Carrot Ginger Soup Is the Ultimate Comfort Food

The ginger and curry powder in this soup give this healthy classic a warm and spicy background. Not only is this soup delicious, but it's vegan and gluten-free. This soup warms not only the body, but also the soul!

This soup is finished with toasted pumpkin seeds and a nice, grassy olive oil. The pumpkin seeds add texture, and the olive oil adds fresh grassy notes to complement the sweet carrot and curry flavors.

If you're looking for a soup that's a little richer, try Loaded Poblano and Potato Soup for more comfort food goodness.

Ingredients You'll Need

• 3 pounds Carrots chopped into 1 inch pieces
• 4 cups Chopped White Onion
• ¼ cup Chopped Fresh Ginger
• 2 tablespoon Chopped Fresh Garlic
• 2 cups Water
• 2 teaspoon Curry Powder
• 12 oz Coconut Milk, Canned Organic, full fat
• 2 teaspoon salt or to taste
• ½ teaspoon black pepper
• 1 tablespoon coconut oil
• Toasted Pumpkins Seeds for garnish
• 1 teaspoon olive oil for garnish, drizzled

How to Make Homemade Carrot Ginger Soup with Curry from Scratch

• In a Dutch oven, heat coconut oil over medium heat.
• Add diced onion and ½ teaspoon of salt. Sauté for about 7 minutes or until onions are translucent.
• While the onion is cooking, cut the carrots into 1-inch pieces, and discard the stems.
• After the onions are translucent, add carrots and stir. Cook over medium heat for 10 minutes, stirring occasionally.
• Add 2 cups of water to the carrot mixture. Cover and bring to a boil.
• Once it's boiling, reduce the heat to simmer and cook for 20-30 minutes or until the carrots are softened and fork-tender. Then, stir in the coconut milk.
• Let the mixture cool slightly, then transfer in small batches to a blender and blend until smooth. Use a separate bowl to keep the blended soup separate from the unblended mixture.
• Return the blended soup to the Dutch oven, add the remaining
• salt and curry powder. Allow the soup to simmer on low for another 10 minutes.
• Serve and enjoy! If desired, top with toasted pumpkin seeds and drizzle with olive oil.

Top Tips for Making Carrot Ginger Soup

*If you are not a fan of curry, you can skip the curry altogether - add a pinch more salt instead.

*Blend the soup for a few minutes in the blender, until the soup is very creamy. This is what will give your soup a nice, silky texture.

*Be careful when blending a hot soup! Blend in a few batches, don't fill the blender too full and always start the blender on the lowest speed and slowly increase to a higher speed to prevent splattering.

Freezing and Storage Instructions

Refrigerate in an airtight container for 3-5 days. It's important to make sure the soup is stored properly and that the container is tightly sealed to help prevent any spoilage.

If you don't intend to eat the soup within 3-5 days, you can freeze it for later use. 

The soup can be stored in the freezer for up to 3 months.