This creamy spiced carrot soup turns simple roasted carrots into a cozy, flavor-packed meal with coconut milk, ginger, curry, and warm spices. A little green apple and fresh citrus brighten everything up, giving the soup just the right balance of sweet, savory, and slightly tangy.
This spiced carrot soup is one of my favorite cozy fall and winter soup recipes. Made with roasted carrots, coconut milk, fresh ginger, curry powder, and warm spices, it's creamy and comforting while still feeling fresh and packed with flavor.
I make this soup frequently once the weather cools down, and recently I served a big pot of it to my book club with sourdough bread and salted butter. My friends were begging for the recipe by the end of the night, which is always a good sign!
Roasting the carrots first gives this creamy carrot soup a deeper, slightly sweet flavor, while cumin, turmeric, cinnamon, and curry add plenty of warmth. Coconut milk makes it rich and creamy without any dairy, and green apple and fresh citrus brighten everything up.
This easy roasted carrot soup with coconut milk is naturally vegetarian when made with vegetable broth and makes a great healthy-ish fall dinner, cozy winter lunch, or make-ahead soup for a busy week. Just add some crusty bread and you've got one of my favorite simple cold-weather meals.
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Ingredients & Substitutions
- Carrots: You'll need about 2 pounds of fresh carrots. Roasting them before adding them to the soup brings out their natural sweetness and gives the soup a deeper flavor.
- Onion: One large onion creates the savory base for the soup. Yellow or white onion will both work well.
- Garlic: Fresh garlic adds another layer of savory flavor. I recommend fresh garlic, but you can substitute about ½ teaspoon of garlic powder if needed.
- Fresh ginger: Ginger adds warmth and a little zing that works so well with the carrots and curry spices. Fresh ginger gives you the best flavor, but ground ginger can be used in a pinch.
- Spices: Curry powder, cumin, turmeric, and cinnamon give this carrot soup its warm, spiced flavor. You can adjust the curry powder to taste depending on how strong your blend is.
- Broth: Use either chicken broth or vegetable broth. Vegetable broth keeps the soup vegetarian and vegan.
- Coconut milk: Full-fat canned coconut milk makes the soup extra smooth and creamy. Light coconut milk will also work, but the finished soup won't be quite as rich.
- Green apple: A little green apple adds subtle sweetness and acidity without making the soup taste like apples. Granny Smith is my favorite here because of its tart flavor.
- Bay leaf: Simmering the soup with a bay leaf adds a subtle savory depth. Just remember to remove it before blending!
- Lemon: Fresh lemon juice added at the end brightens up all of the warm flavors. Lime juice is a great substitute and also works well for serving.
- Cilantro: Fresh cilantro adds color and freshness to the finished soup. If you don't like cilantro, you can leave it off or substitute fresh parsley.
- For serving: I like to finish each bowl with a drizzle of coconut milk, fresh cilantro, and a squeeze of lime. Crusty sourdough bread with salted butter on the side is highly recommended!
Equipment
For this recipe you will need a large baking sheet and a large heavy pot or Dutch oven. I personally love my Le Creuset Dutch oven for soups and stews.
You will also need something to blend the soup. You can use either a regular blender, I recommend the Ninja blender. Or you can use an immersion blender, I recommend this Bella immersion blender.
Step-by-Step Photos
Recipe FAQs
Roasting the carrots gives this soup a deeper, sweeter flavor, so I definitely recommend it. You can cook the carrots directly in the broth instead, but the finished soup won't have quite as much depth.
Yes! This is a great make-ahead soup because the flavors are just as good, if not better, the next day. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop or in the microwave.
Stored properly in an airtight container, this carrot soup will keep in the refrigerator for about 3-4 days.
Yes. Let the soup cool completely, then freeze it in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and stir well while reheating to bring the creamy texture back together.
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Made this Spiced Carrot Soup recipe? Let me know what you think in the comments!
Recipe
Spiced Carrot Soup
Equipment
- Dutch oven or large pot with lid
- Cutting board, knife & vegetable peeler (optional)
- Measuring cups and spoons
- Baking Sheet
- Immersion blender or blender
Ingredients
- 2 lb carrots, peeled and cut into chunks
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoon yellow curry powder
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 6 cups chicken or vegetable broth Homemade for the best flavor.
- 1 bay leaf
- 13.5 oz can of coconut milk Full fat for best flavor
- ½ green apple, peeled and cored
- 2 tablespoon fresh cilantro, chopped
- ½ lemon, juice of
- salt & pepper
To serve (optional)
- drizzle of coconut milk (or heavy cream), lime wedges, cilantro
Instructions
- Preheat the oven to 400 F. Peel and chop the carrots, then arrange them in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with a little salt and pepper. Roast for about 30 minutes, or until tender and beginning to caramelize around the edges.
- When the carrots are almost done roasting, heat a little olive oil in a large pot over medium heat. Add the chopped onion, season with a pinch of salt and pepper, and cook until softened, about 5 minutes. Add the garlic, fresh ginger, cinnamon, cumin, turmeric, and curry powder. Cook for about a minute, stirring constantly, until fragrant.
- Pour in the broth and add the bay leaf, stirring to combine. Then add the roasted carrots, chopped green apple, and coconut milk. Turn the heat to medium high and bring the soup to a low boil. Then reduce the heat to low and simmer for about 15 minutes, or until the carrots and apple are very tender.
- Remove and discard the bay leaf. Carefully blend the soup with an immersion blender until completely smooth and creamy. *Alternatively, blend the soup in batches in a countertop blender and then return to the pot.*
- Stir in fresh lemon juice to taste. Taste and adjust the salt, pepper, or other seasonings as needed.Ladle the soup into bowls and garnish with a drizzle of coconut milk, fresh cilantro, and a squeeze of lime, if desired. Enjoy!
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