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A bowl of creamy orange carrot soup garnished with cream and parsley, surrounded by fresh carrots, herbs, lemon, and a pot of soup in the background.

Spiced Carrot Soup

This creamy spiced carrot soup is made with roasted carrots, coconut milk, fresh ginger, and warm curry spices for a cozy, flavor-packed fall or winter meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 246 kcal

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!

Notes

Storage: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. The soup may thicken as it sits, so add a splash of broth if needed.
Freezing: Freeze cooled carrot soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir well before serving.

Nutrition

Calories: 246kcalCarbohydrates: 23gProtein: 5gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 987mgPotassium: 750mgFiber: 6gSugar: 11gVitamin A: 25293IUVitamin C: 17mgCalcium: 87mgIron: 3mg
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