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This recipe for curried carrot soup sprang from an over abundance of carrots from my garden! Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that’s warming on the coolest fall days.
There are so many different ways to use up carrots when you find yourself with too many on hand!
This roasted carrot soup with curry is one of the best in my opinion but since carrots work raw and cooked, as well as are savory and sweet, the ways to use them are endless.
Looking for more ways to use carrots? Try these carrot cake muffins, glazed carrots, and baked carrot fries and discover more ways to use them!
Why This Recipe Works
- Mostly hands-off cooking! Just throw the veggies in the oven and relax until it’s time to blend.
- Healthy soup recipe. Full of vitamins, minerals, and immunity-boosting power!
- Makes a large pot so you can save the rest for meals throughout the week or even freeze it!
What Goes Into This Recipe
Curried carrot soup combines simple fresh produce with mostly pantry staple ingredients for an easy soup recipe that any level cook can master!
- Carrots: The star of the show here!
- Aromatics: Onion, ginger, and fresh garlic are roasted with the carrots and add so much to the foundation of this vegan soup recipe.
- Cumin: This earthy warming spice melds perfectly with the sweet roasted carrots.
- Cayenne pepper: For some spiciness but you can adjust to your own taste.
- Vegetable broth: Cooking with vegetable broth gives the soup a richer flavor than water alone.
- Coconut milk: Be sure you are using full-fat canned coconut milk for the best flavor.
- Lemon: Freshly squeezed lemon juice is my favorite. It adds a nice brightness to the soup’s flavor.
- Soy sauce: Adds delicious umami flavor to the soup.
- Rice vinegar: A mild vinegar which gives a bit of acid to balance out the natural sweetness of carrots. You can swap with any vinegar but I find apple cider vinegar or white wine vinegar are the closest in terms of flavor.
- Rice noodles: Cooked rice noodles are added to make this a noodle soup but it’s totally optional. Leave them out for a creamy roasted carrot soup.
How To Make Curry Carrot Soup
- 1) Roast the vegetables. Lightly oil a baking sheet or use parchment paper. Spread the carrots, onion, ginger, and garlic cloves out and sprinkle with salt, cumin, and cayenne.
- 2) Place the vegetables in the oven and bake until the carrots and onions are starting to brown about 25 minutes.
- 3) Combine the vegetable broth and coconut milk in a dutch oven or large soup pot and heat gently over medium-low heat. When the veggies are soft, squeeze the garlic from its papers and add all the roasted veggies to the pot along with lemon juice, soy sauce, and vinegar.
- 4) When the soup is hot, blend well with an immersion blender or regular blender in batches. If using the noodles add them and serve immediately.
Expert Tips and FAQs
- Add the noodles right before serving so they don’t keep cooking in the hot soup and become mushy.
- Roasting the vegetables may seem like an extra step but the carrots really develop richer, sweeter flavors when roasted in the oven to make this soup.
No, peeling carrots is completely unnecessary especially when making blended soups. They do grow in dirt so give them a good scrub and trim off any little roots before cutting them up into chunks to cook.
In this recipe, the soup comes out deliciously creamy and thick thanks to the roasted vegetables. However, if you are looking for a thicker consistency you can add one tablespoon of cornstarch mixed with a few tablespoons of the soup. Then add it to the pot and cook until the soup thickens.
Storage
- Make ahead: Curry carrot soup is perfect for making ahead of time. If you are using the noodles, I recommend keeping the soup and noodles separate when storing. When the noodles sit in the soup for an extended time, they become quite mushy.
- Refrigerator: Store the soup in an airtight container or jar for up to five days.
- Freezer: You can freeze this roasted carrot soup but not with the noodles. I suggest removing the portion you plan to freeze before adding the noodles. Allow the soup to thaw in the refrigerator overnight before serving.
- Reheat: Return the soup to a saucepan and heat over medium heat until the soup is heated through. If you are adding the noodles, add them at the end of the cooking time.
More Vegan Soup Recipes
- Vegan Hot and Sour Soup
- Vegan Split Pea Soup
- Caldo de Tofu (Vegan Tofu Soup)
- Creamy Roasted Red Pepper Soup
Photos by Alfonso Revilla
Curried Carrot Soup with Noodles
Ingredients
- 5 cups of sliced carrots
- 1 yellow or red onion sliced
- 2- inch ginger peeled and sliced
- 5 garlic cloves unpeeled
- 1 Tablespoon of salt
- 1 Tablespoon of cumin
- ½ teaspoon of cayenne pepper
- 6 cups of vegetable broth
- 15 ounces of canned coconut milk
- juice from 1 lemon
- 2 Tablespoons of soy sauce
- 1 Tablespoon of rice vinegar (or any vinegar)
- 2 cups of cooked rice noodles (optional)
- Green onion for garnish (optional)
Instructions
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet or use parchment paper, and spread carrots, onion, ginger, and garlic cloves onto it.
- Sprinkle with salt, cumin, and cayenne.
- Place in oven and bake for 25 minutes until carrots and onions are starting to brown.
- In a large pot, combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from its papers and add all veggies to the pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles and sliced green onions if using and serve.
Notes
- Add the noodles right before serving so they don’t keep cooking in the hot soup and become mushy.
- Roasting the vegetables may seem like an extra step but the carrots really develop richer, sweeter flavors when roasted in the oven to make this soup.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Wow. This was an incredible soup, one which my son called “world class”. The only change made was to decrease the amount of cayenne from 1/2 to 1/4 teaspoon. I also added some baby spinach that I had available. Thanks for this super recipe which now will be added to my list of favorites!
Yay! That’s so awesome! So glad you guys enjoyed it! 🙂
Roasting the vegetables first really brought out the flavor. This soup is SO good!
Sometimes the simplest roast can make a big difference! So glad you enjoyed it!
I just made this and it is as easy as it is delicious. It’s definitely one I will be making over and over again.
So glad to hear that! It’s definitely a great one!
This is a really cool take on a soup! Looks so good and has curry one of my fav spices!
What an amazing combo, yum!
Yesss – such a delightful combo of textures and flavors all in one!
Wonderful, comforting and colorful soup! It’s a favorite!
Agreed! So cozy and so delicious!
I love carrots and I love curry so this combo is just perfection! So warming and delicious!
Definitely quite the combo! So glad you enjoyed it!
This curry noodle soup is incredible! Super thick and creamy and full of healthy ingredients!
My favorite part is just how creamy it is! Too delicious!
So warming and delicious!
Agreed! Love the warmth that this dish brings!
The curry gives this soup the right amount of zing! We love this soup (especially with homemade bread) and it really never gets boring.
Love that combo of the soup and bread! Sounds delicious!
A great way to use carrots! Super tasty too.
Definitely a great way to use up carrots! So glad you enjoyed the recipe!
such a yummy and wholesome soup!