This curried carrot soup happened by total accident. And what a delicioussss accident it was.
I had set out to make a carrot ginger soup but got a little heavy-handed with the spices. Halfway through the cook, I thought, “well, it’s too curry-like to be a carrot-ginger soup, but not quite curry enough to be a curry… but it makes a damn delicious curry-flavoured soup!”
So, voila! Curried carrot soup.
Carrots are one of my favourite vegetables to snack on raw, but I only recently discovered how amazing they are in soups. Let’s hop over to our resident RHN, Connie Oickle, for a few words on the health benefits of our orange buddies.
Carrots are a gold mine for nutrients. They are rich in beta-carotene, which is converted by the body into vitamin A. We need vitamin A for proper immune function, growth and development, and healthy vision. Carrots also contain vitamins b6 and biotin, which help to convert food into energy and metabolize fat and protein. They are also high in several antioxidants, including alpha-carotene, lutein, lycopene, and anthocyanins. These substances have been linked to a decrease in degenerative diseases and certain types of cancers, and an improvement in immune function.
This soup is so deep in flavour, you would think it had been simmering on the stove all day. It is also absolutely gorgeous, turning the most vibrant orange once blended.
Normally I add some rice or quinoa to a soup to help fill me up, but not with this recipe. It is so intensely thick and rich, that I can barely finish a bowl and I’m done for the night.
I add canned chick peas and heaps of fresh kale into this curried carrot soup to provide some texture once it’s blended. Feel free to experiment with your own additions though. Lentils or white beans would make an excellent substitution, as well as cauliflower or broccoli florets. Steam the vegetables first until al dente, then add to the soup once its blended.
So, if you’re feeling hungry and ready to make the most wonderfully spiced, beautifully coloured carrot soup ever, I suggest we hup to it!
Curried Carrot Soup
This delicious curried carrot soup is rich, creamy, and tastes as though it spent all day on the stove - when it actually takes less than an hour to make!
- 2 large onions roughly sliced
- 6 cloves garlic minced
- 10 cups carrots roasted
- 800 ml canned full-fat coconut milk
- 4 cups vegetable stock
- 6 tbsp ginger root grated
- ¼ cup coconut oil
- 2 tbsp olive oil
- 1 tbsp coconut sugar
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tsp coriander
- 1 tsp powdered ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cinnamon
- ¼ tsp cayenne
- 8 cups torn kale leaves packed
- 540 ml canned chick peas
- salt to taste
- coconut sour cream (or yogurt)
- pumpkin seeds
- chili flakes
- Preheat the oven to 425°F (218°C).
Chop the carrots into pieces, ½” thick, by however long.
- Lay them in a single layer on baking sheets lined with reusable mats or parchment, sprinkle with a few heavy pinches of salt, and drizzle with the olive oil.
Roast on the centre racks of the oven for 30-35 minutes, or until carrots are soft all the way through and starting to caramelize (turning dark brown and sticky). Swap the baking trays halfway and turn the carrots a few times throughout to ensure an even roast.
Meanwhile, heat a large pot to medium heat.
- Add 2 tbsp of coconut oil, and the sliced onion, and stir to coat.
Cook for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and grated ginger, stir, and cook for several more minutes.
Next, add the remaining coconut oil and all the spices – cumin, turmeric, coriander, ginger, garlic powder, onion powder, cinnamon, and cayenne. Stir thoroughly. If the mixture looks dry, add 1 or 2 more tbsp of coconut oil.
Let the spices cook for 2 minutes before adding both cans of coconut milk.
Stir until the coconut milk is fully incorporated, then add the vegetable stock, increase the heat to medium-high, and cover with a lid.
Once the broth starts to boil, reduce and simmer with the lid on for 10 minutes.
After the carrots are roasted, add them to the pot along with any remaining juices from the baking trays.
Continue to simmer with the lid on for another 5 minutes, then reduce heat to low.
Transfer the soup in batches to a blender, leaving room for heat expansion.
Blend, starting on low and working your way up to high, until the soup is thick and creamy.
Empty back into the cooking pot, taste, and salt to preference.
Increase the heat to medium-low, and stir in the kale and chick peas.
Cook for 3-5 more minutes, keeping the lid on (unless you want a bright orange kitchen!)
Ladle into bowls, garnish with a dollop of coconut sour cream, pumpkin seeds, cashews, chili flakes, and serve.
Soup keeps for one week in the fridge, or three months in the freezer.
As always, nutritional information is a rough estimate and excludes the optional toppings. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!