Are you looking for a soup that’s bursting with flavor and warms your soul? This curried carrot soup is exactly what you need. It’s creamy, aromatic, and so simple to make—ready in just 30 minutes! Perfect for a cozy lunch or a satisfying dinner, this soup will make you warm and cozy. Pair it with naan bread or a fresh salad for a complete, delicious meal.
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Curried Carrot Soup: Creamy & Flavorful
What makes this soup special is the beautiful blend of curry spices with the natural sweetness of carrots. It’s not only comforting but also full of rich, complex flavors.
Topped with a dollop of Greek yogurt, every spoonful is so delightful. Whether you’re cooking for your family or hosting a crowd, this soup will be a great lunch or dinner.
What do you Need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
- Curry Powder: Adds depth and warmth to the dish. Use a mild curry spice mix when eating with your family. But if you like it spicier, use a hot curry spice mix or add some red pepper flakes.
- Vegetable Stock: Creates a rich base for the soup. You can find a great vegetable stock recipe made from scratch here.
Top Tip for a Lactose-Free Soup
Use coconut milk instead of Greek yogurt for a dairy-free option.
How to Prepare in 4 Steps
- Step 1: Heat sunflower oil in a soup pot over medium heat. Sauté the onion until soft and translucent, about 3 minutes.
- Step 2: Add the curry powder, salt, and pepper, and stir for 1 minute to release the aromas.
- Step 3: Pour in the vegetable stock and water, then add the carrot pieces. Bring to a boil, reduce the heat, and let it simmer for 20 minutes until the carrots are soft.
- Step 4: Use a hand blender to puree the soup until it’s smooth and velvety. Serve immediately, topped with a dollop of Greek yogurt if desired.
What to Serve It With
- Naan Bread with parsley and garlic: Perfect for dipping into the creamy soup.
- Fresh Salad: A light green orange salad with pomegranate pairs beautifully for dinner.
- Herb Dippers: Add extra flavor with a side of herb-infused olive oil and breadsticks.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons sunflower oil
- 1 onion, finely chopped
- 1 teaspoon curry powder
- 2 teaspoons salt
- ⅛ teaspoon ground black pepper
- 1 ½ cup vegetable stock
- 2 cups water
- 1 pound carrots, peeled and cut into ½ inch (1 cm) pieces
Topping (optional)
- 4 tablespoons Greek yogurt, makes it not dairy-free anymore
Instructions
- Heat the sunflower oil in a soup pot over medium heat.2 tablespoons sunflower oil
- Add the chopped onion and cook until it becomes soft and translucent (about 3 minutes).1 onion
- Stir in the curry powder, salt, and pepper.1 teaspoon curry powder, 2 teaspoons salt, ⅛ teaspoon ground black pepper
- Cook the spices with the onion for 1 minute, stirring constantly.
- Pour the vegetable stock and water into the pot.1 ½ cup vegetable stock, 2 cups water
- Add the carrot pieces to the soup.1 pound carrots
- Bring the soup to a boil, then lower the heat.
- Let it simmer gently for 20 minutes, or until the carrots are soft.
- Use a hand blender to puree the soup until smooth.
Serve
- Serve immediately, optionally with a garnish of your choice.4 tablespoons Greek yogurt
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Gently on the stove or in the microwave. Make sure it's hot, but isn't cooking (you will see some steam above your pot).
Nutrition
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