Curried Carrot Soup

Curried Carrot Soup

Yikes…my chemistry class kind of snuck up on me! I’m in the home stretch now. One more week of class, then a week of studying for the final. Then relaxation.

Until the NYC move, at least.

I’ve been trying to make cooking a priority (along with maintaining somewhat of a social life), but I’ve definitely been running out of time to photograph. Luckily this pretty carrot soup did most of the work for me.

Curried Carrot Soup

We had kind of a hilarious amount of carrots on our hands the other week. My mom splits a CSA with a neighbor and their pickup got cancelled at the last minute a couple of weekends ago. They both volunteered to “host” and help coordinate the pickup in front of their house (on our street) the next day.

That turned out to be super beneficial for us, because there were tons of vegetables left over at the end of the day that were going to go to waste. We took what we could and ended up with a seriously enormous quantity of carrots. And then we got even more in our CSA box two days later.

Curried Carrot Soup

This curried carrot soup is sort of a spin on a Senegalese curried carrot soup recipe from Serious Eats but with some fresh ginger and without milk or cream. I thought the pureed soup got incredibly rich and creamy on its own, and a little yogurt on top provided a refreshing contrast to the sweet and spicy soup. Though it can be served hot or cold, I would definitely recommend cold with this heat we’ve been having!

Curried Carrot Soup

Yield: 4-6 servings

Curried Carrot Soup

Loosely adapted from Serious Eats


  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • Salt, to taste
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 4 cups roughly chopped carrots
  • ½ tablespoon good curry powder (plus more to taste depending on the strength of your curry powder)
  • 4 cups vegetable stock
  • Small handful fresh cilantro, chopped (plus extra for garnish)
  • Greek yogurt, for serving (optional)


  • Heat the coconut oil in a large pot over medium heat. Add the onions with a pinch of salt and sauté until soft, about five minutes. Add the garlic and ginger and sauté for about a minute, until fragrant, being careful not to burn.
  • Add the carrots and stir to coat with the coconut oil. Add the curry powder and cook for a minute.
  • Add the stock (and salt, if you are using low sodium stock) and bring to a boil. Simmer until carrots are completely soft. Transfer to a blender, add the cilantro, and blend until smooth. Taste for seasoning and add additional salt if necessary. Strain for a more silky texture.
  • Serve with a dollop of Greek yogurt on top and additional cilantro for garnish. This can be served hot or cold.

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