Why You’ll Love This Recipe

Curried Carrot Ginger Soup is a vibrant, creamy soup bursting with warm spices, natural sweetness from carrots, and a zing of fresh ginger. It’s comforting, nourishing, and packs bold flavor in every spoonful. Perfect for chilly evenings or a light lunch, this soup is easy to make, gluten-free, and can be made vegan with just one swap.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots (peeled and chopped)oniongarlicfresh gingerpotato (for thickness)curry powdervegetable brothcoconut milk (or heavy cream for non-vegan option)olive oilground cumin (optional)saltblack pepperfresh cilantro or lime wedges for garnish (optional)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, and grated ginger; sauté until fragrant and softened.

Stir in chopped carrots and potato, then sprinkle in curry powder, cumin (if using), salt, and pepper.

Cook for a few minutes to toast the spices.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer for 20-25 minutes, or until carrots and potatoes are very tender.

Remove from heat and use an immersion blender to puree until smooth, or transfer in batches to a blender.

Stir in coconut milk and reheat gently; adjust seasoning as needed.

Serve hot, garnished with fresh cilantro or a squeeze of lime if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCook time: 25 minutesBlending and finishing time: 5 minutesTotal time: 45 minutes

Variations

Add apple or orange zest for a fruity brightness.

Use sweet potato instead of white potato for extra depth.

Stir in a pinch of cayenne for subtle heat.

Top with a swirl of yogurt or sour cream if not vegan.

Serve with naan or crusty bread for a fuller meal.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Soup can be frozen for up to 3 months; thaw overnight in the fridge and reheat on the stovetop or microwave.Stir in a splash of broth or water if the soup thickens during storage.

FAQs

Can I use ground ginger instead of fresh?

Fresh is best for flavor, but use ½ teaspoon ground ginger if needed.

Is this soup spicy?

It’s mildly spiced; adjust curry powder or add cayenne to taste.

Can I make this in advance?

Yes, the flavors deepen as it sits—great for meal prep.

Can I skip the potato?

Yes, but the soup will be slightly thinner; add extra carrots or a spoon of nut butter for body.

What curry powder should I use?

A mild or medium yellow curry blend works well—adjust to your spice preference.

Can I make this creamy without coconut milk?

Yes, use cashew cream, oat milk, or heavy cream if not vegan.

Does this soup need straining?

No, blending thoroughly will result in a smooth texture.

Is it suitable for freezing?

Absolutely—just cool completely before freezing.

Can I serve this cold?

Yes, it’s refreshing served chilled like a carrot vichyssoise.

How do I thicken it?

Simmer a little longer uncovered or add more potato or a spoon of cooked rice before blending.

Conclusion

Curried Carrot Ginger Soup is a flavorful, feel-good dish that combines the sweetness of carrots with warm curry spices and a creamy finish. It’s easy to make, deeply comforting, and endlessly adaptable. Whether you serve it as a starter or the main event, this soup delivers big on taste and comfort in every bite.