Simple and flavorful spiced vegan Carrot Curry Soup is made with a combination of vegetable broth and coconut milk! Hearty enough for a full meal or serve with a grilled panini sandwich!

Carrot Curry Soup

My schedule is completely off and it’s all because the power went out on Sunday morning!

I’m still wondering what caused the outage because the weather couldn’t be the culprit! It was a beautiful sunny weekend that me and 50,000 neighbors along the Peninsula were enjoying.

Sheesh, we did not take into account that no power meant we would be without, a microwave, stovetop, computer.

In addition, if you didn’t get up before 7:00 a.m. like I did, then you started the day without coffee!

We tried to search for more coffee and hoped that 7-11 ran on a generator.

Nope. No such luck! Restaurants and grocery stores sent their staff home and were closed for the rest of the day!

My town got power back on about 2:00 pm, but Ashley and Michael who live just 10 minutes from us didn’t get their electricity until 11:30 in the evening!

Carrot Soup With Curry

Well, I didn’t get my grocery shopping done or any advance cooking for the blog, but I did spend time at the beach leisurely walking Abby and my grand-pup, Ricky.

Ashley and Michael spent the day with us too, which is always a lot of fun for Alan and me.

We’ve all had a busy month, so we haven’t been spending a lot of time together.

It was nice to enjoy an afternoon with chit-chat and cocktails. When we started to get hungry we whipped up this simple Carrot Curry Soup!

This soup warms the tummy and has a nice contrast of flavors. The sweetness from the carrots are countered with the curry spice and other Fall spice favorites like ginger and cumin.

Top each serving with cilantro, a dollop of sour cream or plain yogurt. Since this was our only meal for the day we served the soup with grilled cheese, avocado and spinach panini sandwiches.

Ashley was in charge of making the sandwiches and since she is a vegan she skipped the cheese and probably the butter that I requested on my sandwich!

This soup is on the table in 30 minutes, which is a great dish to make and serve during busy evenings!

Carrot Curry Soup {Vegan}

Name: Carrot Curry Soup {Vegan}
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon canola; 1 cup onion, diced; 2 teaspoons curry powder; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 2 Tablespoons fresh ginger, minced; 2 pounds carrots, chopped; 4 cups vegetable broth (low sodium); 1 (14 ounce) can coconut milk; 2 cups water

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Thick and creamy carrot soup with curry and coconut milk is a simple and flavorful soup that can be on the table in under 30 minutes!

Ingredients

2 tablespoon canola
1 cup onion, diced
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
2 Tablespoons fresh ginger, minced
2 pounds carrots, chopped
4 cups vegetable broth (low sodium)
1 (14 ounce) can coconut milk
2 cups water

Instructions

Add canola to a stock pot and heat on medium-high. Add onions and carrots. Saute for 2-3 minutes or until onion is fragrant. Stir in curry powder, cinnamon, ginger. Add vegetable broth and bring to a boil.

Reduce heat to a simmer and cook until the carrots are tender 15-20 minutes. Remove from heat and puree with an immersion blender until smooth or carrots in a blender and pulse until smooth (do this in 2-3 batches). Return carrot puree to stock pot and continue to simmer. Add the coconut milk and water and continue to simmer. Serve with fresh cilantro, cilantro puree, sour cream or yogurt.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 543mgCarbohydrates: 20gFiber: 6gSugar: 8gProtein: 3g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Recipe adapted from Allrecipes.com

Comments

Jennifer Stewart

April 7, 2020 at 11:00 am

I have so many carrots in my fridge right now and this is just the thing to remedy that situation!

Kathleen

April 5, 2020 at 8:01 pm

Such great flavors in this simple soup!

Debi

April 4, 2020 at 12:58 pm

This soup was fabulous. I found that we had a bunch of carrots in the fridge, and I always have coconut milk, so I made this this week. Perfect! Yummy and comforting.

Rachael

October 25, 2015 at 9:12 pm

Oh my goodness, this sounds like the absolute perfect soup as far as I am concerned. Yum!

Carrie @Frugal Foodie Mama

October 22, 2015 at 8:21 am

I am loving the flavors in this soup! Sounds amazing! 🙂

Sheena @ Hot Eats and Cool Reads

October 21, 2015 at 7:25 pm

Love all the flavors and ingredients you used in this soup! Creative recipe!

Erica (@Erica's Recipes)

October 21, 2015 at 6:23 pm

This recipe sounds so tasty – I love that you added coconut milk. And I LOVE panini with soups like this. Or even just grilled cheese. YUM

Karen (Back Road Journal)

October 21, 2015 at 3:55 pm

I could do without loosing power but the rest of your time sounds great. Love your meal…the soup and sandwich sound terrific.

Shelby

October 21, 2015 at 11:29 am

I hate it when my day starts off on the wrong foot! However, I think your soup would make up for it with me. 🙂

Christie

October 21, 2015 at 10:49 am

I love that you added cilantro to the soup. It’s a gorgeous presentation and sounds perfect for dinner.

Sarah @ The Gold Lining Girl

October 21, 2015 at 6:30 am

I’m such a soup person – I love it all year-round, but especially in the fall and winter, of course. It’s so simple to prepare, and so filling. I love the flavors in this soup, and that it’s ready in under 30. Perfect!