Vegan Carrot Curry Soup Recipe -
Vegan Carrot Curry Soup Recipe
  • READY IN 35 mins

Vegan Carrot Curry Soup

Recipe by  

"Simple, flavorful, comforting!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
  3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.
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  • Cook's Note
  • Substitute 2 cups of cauliflower, steamed until tender and pureed in a blender, for the coconut milk, if desired.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2011

I have been dealing with gallbladder issues and there are very few foods I can eat. After having many bland meals, this was a great flavorful change. I just made it for a second time. It took me much longer than 20 minutes to cook the carrots. The second time around I boiled the carrots and then added them to the broth. I also used light coconut milk both times.

Most Helpful Critical Review
Apr 11, 2012

I'm not so into coconut but this soup does have a very nice flavour. I agree with another reviewer in adding a little onion.

Feb 07, 2012

I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time to puree, the stick blender handled it very easily. Turned out delicious! This will be my standard carrot soup recipe from now on.

Feb 28, 2012

This worked wonderfully in my slow cooker also. I added a little fresh minced ginger.

Jun 01, 2011

I was hesitant to make carrot soup for my first time but was pleasantly surprised with this vegan recipe! It is quick and easy to make. It is also delicious and a great alternative for those with lactose intolerance. I will definitely make this soup again! Yum!

Feb 13, 2012

Fantastic. Warming and addictive and much better than expected. I used veg "Better than bouillon" for stock and added half teaspoon ground fenugreek. Perfect winter meal, garnished with a dollop of yogurt and served with toasted naan. Going into my regular rotation.

Apr 27, 2012

I utterly loved this, though I used a quick garam masala mix (from this site). However, my husband didn't care for the sweet spices in the garam masala. THE SECOND DAY, THEY WERE MORE SUBTLE. He wanted to see if he liked it on the third day, but I'd polished it off by then. WILL TRY NEXT TIME: half red curry powder, half garam masala........ AMAZING SOUP - I gotta find a way to make this work for both hubs and me!!!

Apr 09, 2012

I love this soup! I caramelized an onion and added, saving some for garnish with homemade croutons. I used my immersion blender which makes life so much easier. I was very wary of the coconut milk and was pleasantly surprised. It added to the overall flavor of the soup but did not taste like coconut. I am making a double batch today, half for me and half for a neighbor that just had a baby. Can't wait for dinner! Thanks monsterclowngirl!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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