READY IN 35 mins

Vegan Carrot Curry Soup

Read Reviews (23)

"Simple, flavorful, comforting!" — monsterclowngirl

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Footnotes

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

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.

—Mary M.

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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.

—Lorikeet

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30 Ratings

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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.

—IglooGirl

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Feb 28, 2012

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

—Marlene

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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!

—Kirra

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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.

—SNOWCROFT

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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!

—Mrs. Jason

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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!

—ABBYMESSNER

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Nutrition

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.

Nutritional Information

Vegan Carrot Curry Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 161
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 9.3g 47 %
Cholesterol 0mg 0 %
Sodium 317mg 13 %
** Potassium 487mg 14 %
Total Carbohydrates 15.4g 5 %
Dietary Fiber 4.5g 18 %
Protein 2.7g 5 %
** Sugars 6.9g
Vitamin A 390 %
Vitamin C 12 %
Calcium 8 %
Iron 25 %
** Thiamin 12 %
** Niacin 14 %
** Vitamin B6 11 %
** Magnesium 14 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.