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Carrot soup is an unsung hero of the soup world – especially one with deliciously warm curry notes. For this simple vegetable soup, fresh, sweet carrots are sautéed with chopped onions and garlic before curry powder is added and bloomed in olive oil. Water is then added and all of the delicious veggies are cooked through before the blender turns our collection of vegetable into a delicious weekday lunch or simple dinner.
The curry powder really shines through in this comforting vegetarian dish. This Curried Carrot Soup is a great one to add to your arsenal of easy recipes. Did I mention that it’s also naturally vegan? I don’t know about you, but I’m always trying to eat more plants, and there are a lot of plants in here!
- fresh carrots – you can use either baby carrots or whole carrots. If using whole, you will want 2 and 1/2 pounds to start. This accounts for the weight of the peels and ends that will be cut off. You need 2 pounds of peeled, sliced carrots for the soup.
- yellow onion
- curry powder
- lemon juice
- a tiny amount of granulated sugar – for balance.
Equipment For Easy Curry Spiced Carrot Soup
- vegetable peeler (if using whole, unpeeled carrots)
- chef’s knife
- cutting board
- soup pot – I prefer an enameled Dutch oven, but any large, heavy-bottomed pot will work.
- blender – either countertop or immersion. I prefer a regular countertop blender.
How To Make Curry Spiced Carrot Soup
Slice The Vegetables
This is such an easy soup recipe. First, peel the carrots (obviously skip this step if using baby carrots), and slice them into 1/4 inch slices. Preheat your soup pot over medium to medium-high heat, add 2 Tablespoons of olive oil, or other cooking oil, and add the sliced carrots. Slice the onion into 1/4 inch slices, and add them to the pot. Mince 3 garlic cloves, and toss them in too.
I’m going to suggest a way to approach seasoning. Let me know if you like it or not, please. Measure 1 and 1/4 teaspoons of fine sea salt into a small bowl. This will be all of the salt for the recipe, minus the final adjustment at the end. From this little bowl, add a pinch of salt to the vegetables. Also add a few cracks of fresh pepper, or a tiny bit of ground pepper. This starts to build layers of flavor into the dish.
Cook The Vegetables
Cook the vegetables for about 10 minutes, or until the onions are translucent. The carrots will not be cooked all the way through.
Add the curry powder to the vegetables and stir. The curry powder will bloom in the oil, releasing a whole bunch of tasty aromatic compounds and adding depth of flavor. Be careful not to burn the curry powder – it only needs to bloom for a few seconds.
Add 4 cups of water to the pot and stir. Add the remaining salt in the little bowl, as well as the rest of the pepper.
Bring the soup to a boil, then reduce to a gentle simmer. Cover the pot and simmer for 30 minutes, or until the carrots are cooked all the way through and are easily pierced with a knife.
Blend The Carrot Soup
Turn off the heat, and bring the blender jar over to the stove. With a ladle, very carefully transfer the contents of the soup pot into the blender. Blend for about 30 seconds, or until the soup is a smooth puree.
Pour the soup back into the pot. Add the lemon juice and sugar. Adjust seasonings to your taste with additional salt and pepper if desired. Serve with crusty bread and enjoy! I hope this is an easy recipe you come back to again and again.
For the full recipe, see the recipe card below.
How To Store Easy Curry Spiced Carrot Soup
After you’re done munching on this tasty soup, you can store however much soup is leftover covered in the fridge for up to 5 days, or in the freezer for up to 3 months. This would be an easy recipe to double and freeze for later use.
Tasty Additions And Variations
Here are some things you could add for a little bit of a different soup experience:
- coconut milk
- bay leaf
- fresh ginger
- use roasted carrots instead of fresh
- vegetable broth
- garam masala
- you could sauté the vegetables in coconut oil
I would not recommend adding all of these at the same time, but after you’ve made the base recipe, you can mix and match and see what you like best!
Frequently Asked Questions
What Is Curry Powder?
Curry powder is a mixture of spices including turmeric, garlic, ginger, cardamom, coriander, fennel, mace, and cinnamon (other spices can be included, also). According to Wikipedia, it originated in India when it was colonized by Great Britain. It was sold to British traders as a ready-made spice mix to approximate the flavor of Indian sauces.
Can This Carrot Soup Be Made In The Instant Pot?
Yes! To make this easy carrot soup recipe in the Instant Pot (or other electric pressure cooker), slice the carrots, onions, and garlic, and sauté them just until the garlic is fragrant. Then add the water, salt, pepper, granulated sugar, and curry powder. Stir to combine. Cook on high pressure for 10 minutes, then do either a natural or quick release. Blend, add a tiny bit of lemon juice, adjust seasoning if needed, and serve!
Can I Use Baby Carrots Instead Of Whole Ones?
Yes! You need 2 pounds of useable carrots for this recipe. That can either be peeled, sliced, whole carrots or baby carrots. You can even just use the baby carrots whole! If you do use whole baby carrots, you may need to simmer the soup a bit longer before it’s blended.
Can I Use An Immersion Blender, Or Do I Have To Use A Regular Blender?
You can use an immersion blender if the soup contents completely submerge the head of said immersion blender. With this recipe, that shouldn’t be a problem. I prefer a countertop blender because it gives the soup a smoother texture, but I do love the easy cleanup of an immersion blender. Choose your own adventure!
Why Is There Sugar In This Recipe?
Sugar is just as important as salt, acid, or spices in seasoning food. It helps achieve balance of flavor. In this case, the tiny amount of granulated sugar rounds out the salt and curry powder, as well as the lemon juice. The lemon juice brightens up the soup, but we don’t want this carrot soup to taste acidic. Ah, the wonderful world of seasoning!
Other Easy Dinner Ideas You Might Enjoy…
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Easy Curry Spiced Carrot Soup
- 1 cutting board
- 1 chef's knife
- 1 large soup pot
- 1 blender
- 2 Tablespoons olive oil
- 2 and 1/2 pounds unpeeled, whole carrots 2 pounds baby carrots or peeled, sliced carrots.
- 1 medium or large yellow onion sliced
- 3 cloves garlic sliced or minced
- 1 and 1/4 teaspoon fine sea salt more to taste
- 1 teaspoon curry powder
- 4 cups water
- 1/4 teaspoon freshly ground black pepper more to taste
- 1 squeeze fresh lemon juice 1/4 teaspoon reconstituted lemon juice
- 1/4 teaspoon granulated sugar
- Wash, peel and slice the whole carrots into 1/4 inch slices. You can skip this step if you are using baby carrots.
- Preheat the soup pot over medium heat. Add the olive oil and the carrots.
- Slice the onion and garlic, and add them to the pot. Stir.
- Measure the salt into a small bowl. Add a pinch to the soup pot. This helps build layers of flavor. Stir.
- Cook the vegetables over medium heat for about 10 minutes, or until the onions are translucent.
- Add the curry powder. Stir for a few seconds to bloom the spices. Add the water.
- Add the rest of the salt and the pepper.
- Bring the soup up to a boil, then reduce to a simmer. Cover the pot with its lid (or a cookie sheet if you don't have the lid) and simmer for 30 minutes, until the vegetables are very soft.
- Bring the blender jar over to the stove, and carefully use a ladle to transfer the contents of the soup pot. Cover the blender with its lid, and blend the soup for about 30 seconds, or until smooth. Blend in two batches if you have a small blender. Don't burn yourself!
- Pour the soup back into the pot, and add the lemon juice and sugar. Taste for seasoning and add more salt and pepper if desired. Enjoy!