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
Mar 02, 2012

I love curry and so does my family, but this recipe did not work for me. I made it per recipe. I ended up with a somewhat bitter over curry tasting soup. I was expecting something a bit sweeter with a mild coconut flavor. My family could not eat it.

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!!!

Mar 29, 2012

This was excellent! I made it as directed except substituting chicken broth for vegetable broth, which I did not have. (At that point of course it is no longer vegan, but that isn't a concern for my family.) The soup was the perfect consistency and the coconut milk gave it a delectable creaminess. It tasted reminiscent of pumpkin pie- probably because of the ginger and cinnamon- and the curry was not overpowering. I suppose that could be different depending on the potency of the curry powder and the soup taster's pallet sensitivity, but it was fine for us. The recipe calls for about 7 cups of liquids plus the pureed carrots. I think I wound up using more than two pounds, maybe closer to four pounds, since I just used about 10 medium to longish carrots and didn't weigh them first, but I had about 12 or so cups of soup when all was said and done. Not that I mind though because the soup is delicious!


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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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