Curried Carrot Soup

Curried Carrot Soup

I first made this Curried Carrot Soup one afternoon over my winter break. I’d been curled up on the couch for a couple hours attempting to write an essay and blowing my nose every couple minutes. Despite the fuzzy purple socks I was wearing my feet were freezing, and I’d been re-writing the same sentence for 15 minutes, so I decided I needed a soup break.

It was a few days after Christmas, so the fridge was a little bare, but I found a bag of baby carrots in the crisper and rounded up some spicy seasonings to help kick my cold.

I made up the recipe as I went, crossing my fingers that it would turn out well, and in 20 minutes I was back on the couch with a cozy, spicy bowl of soup bursting with vitamins and flavor.

So if you have a cold, are feeling cold, or are just in search of a quick lunch or simple comfort food, this Curried Carrot Soup is the recipe for you.

Curried Carrot Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
  • 2 tsp coconut oil
  • 1 tsp red curry paste
  • 1 tsp ground ginger
  • 3 cloves garlic, minced
  • Pinch of salt
  • 2 cups diced carrots
  • 2 cups vegetable broth
  • ¼ cup coconut milk
  1. Add coconut oil, curry paste, ground ginger, minced garlic, and salt to a saucepan over low heat.
  2. Cook for 2 minutes, stirring frequently.
  3. Add 1 cup diced carrots and 1 pot vegetable broth to saucepan.
  4. Cover and simmer for approximately 10 minutes, until carrots are soft.
  5. Transfer to blender, blend until smooth, and return to saucepan.
  6. Stir in coconut milk, and serve.



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