Go Back
–+ servings
A bowl full of curried carrot ginger soup with cream and herb

Carrot and Ginger Soup with Curry

This carrot ginger soup is simple, healthy, and great for meal prep. If you're entertaining, it's easy to garnish for a stunning soup course!
5 from 2 votes

Click the stars to rate.

Print Recipe Pin Recipe

*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 people
Calories 285 kcal

Equipment

Ingredients
  

  • 3 pounds carrots chopped into 1 inch pieces
  • 4 cups white onion chopped, about 2 medium onions
  • ¼ cup fresh Ginger minced
  • 2 tablespoon fresh Garlic chopped
  • 2 ½ cups water plus more as needed
  • 2 teaspoon curry powder
  • 15 oz canned coconut milk Organic, full fat, 1 can, plus more for garnish, if desired.
  • 1 ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon coconut oil olive oil or butter

Toppings, (optional)

  • toasted pumpkin seeds or your favorite nuts, for garnish, optional
  • 1 teaspoon olive oil for garnish, drizzled
  • 2 tablespoon plain greek yogurt or sour cream, (vegan or regular) for garnish, optional

Instructions
 

  • Saute the onions: In a Dutch oven, heat coconut oil over medium heat, add the diced onions and ½ teaspoon of salt. Sauté until onions are translucent (about 7 mins).
  • Prep carrots, garlic, and ginger: While the onion is cooking, wash peel, and cut the carrots into 1-inch pieces, and discard the stems. Rough chop the ginger and garlic and set aside.
  • Cook the carrots: After the onions are translucent, stir in the carrots with ½ teaspoon of salt. Saute over medium heat for 7 minutes, stirring occasionally.
  • Add the ginger, garlic and curry: Stir in the garlic, ginger, and curry powder and saute for 2-3 minutes, until fragrant.
  • Add water and simmer: Add 2 ½ cups of water to the carrot mixture. Cover and bring to a boil. Once it's boiling, reduce the heat to low and cook for 20-30 minutes or until the carrots are softened and fork-tender.
  • Add coconut milk and blend: Stir in the coconut milk. Let the mixture cool slightly, then transfer in small batches to a blender and blend until smooth. Add the blended soup to a large bowl until everything is blended.
    Alternately, use an immersion blender to blend the soup. It won't be as smooth, but it works well and saves dishes!
  • Season the soup: Return the blended soup to the Dutch oven, and add ½ teaspoon remaining salt (skip if using stock or broth) and ¼ pepper. Thin the soup with a little more water, if needed. Allow the soup to simmer on low for another 10 minutes. Taste and adjust seasoning as needed.
  • Serve and enjoy! If desired, top with toasted pumpkin seeds and drizzle with olive oil. See notes below for more garnishing ideas.

Notes

To Garnish This Soup:

For everyday, you don't really need to garnish this soup. The flavor stands up on its own. I do like to add a drizzle of olive oil and some toasted pumpkin seeds for crunch.
If you're entertaining, it's nice to dress this soup up! It can look so fancy and you don't have to do much. Here's how I garnished this soup:
  • For the Coconut Cream Drizzle: Combine equal parts sour cream and coconut milk and mix until smooth (no lumps). Drizzle over the soup in a fun pattern. Coconut milk on its own is thin and tends to run easily, mixing it with yogurt looks nice and tastes delicious.
  • Olive Oil: Drizzled over the coconut cream.
  • Toasted Pistachios or pumpkin seeds, toasted pecans or pine nuts would be delicious, too!
  • Fresh Herbs: I used a combination of parsley and carrot tops. You could also use fresh cilantro leaves or Thai basil.

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 5 days, you can freeze it for later use. 
  • The soup can be stored in the freezer for up to 3 months.
 

Nutrition

Serving: 10ozCalories: 285kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 176mgPotassium: 1075mgFiber: 9gSugar: 15gVitamin A: 37898IUVitamin C: 23mgCalcium: 124mgIron: 4mg
Tried this recipe?Let us know how it was!