Creamy Carrot Curry Soup for Fall and Winter Warmth

We immediately fell in love with this creamy carrot curry soup. It was love at first bite, or maybe swoon at first spoon…? 🤔😊

This carrot curry soup is the perfect blend of rich, creamy, spicy, warming and soothing.

We always double, triple or quadruple recipes that we make. It’s vastly easier to make a larger quantity once, that way we can eat from it several times throughout the week.

We work from home, so that’s three meals a day at home x 3-4 people (currently), so that’s 9-12 meals per day, which is a lot of cooking. So we make a larger batch to last for several days, which saves a lot of time.

This recipe quantity will make about 10 servings, depending on your serving size, of course, and whether it’s the main course or the first course to a main meal.

But you’re going to want extra on hand because this is so delicious that it will disappear quickly. We all absolutely LOVED this delicious creamy carrot curry soup and you can be sure it’s become a staple cool weather favorite.

Creamy Carrot Curry Soup

A New Favorite Fall and Wonderful Winter Warming Soup

Creamy Carrot Curry Soup

Recipes and Me

This is a super easy, delicious, warming carrot curry soup that was love at first bite for our family, where everyone rated it 5-stars.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Soups & Stews

Cuisine Indian Curry

Servings 8

Calories 304 kcal

Ingredients

  

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Soup Ingredients

• 4 Tbsp. olive oil (alternatively – sunflower or coconut oil)
• 3 pounds carrots scrubbed, chopped or sliced
• 2 large yellow onion diced
• 2 tablespoon butter
• 3 tablespoons minced garlic or 6 cloves
• 4 tablespoons curry powder
• 6 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup heavy cream or omit and double the milk
• 1 cup milk

Garnish Ingredients

• 1 cup roasted cashews chopped (optional, or other favorite roasted nut)
• 1/2 cup fresh parsley chopped (finely chopped curly parsley works best)

Instructions

 

• Heat oil over medium heat in a large pot, adding chopped carrots and diced onions.
• Sauté over medium heat for about 7 minutes or until vegetables begin to brown.
• Reduce heat to medium low and stir in butter and garlic.
• Cook another 10 minutes or until vegetables start to brown.
• Stir in curry powder, blending well.
• Pour in broth and bring pot to simmer on medium high.
• Add in salt, black pepper, cumin and cinnamon and stir.
• Reduce to low hear, cover and simmer for ~10 minutes or until carrots are tender.
• Using a blender or immersion hand blender, puree the contents of the pot in batches until smooth.
• Return the puree to the pot and add cream and milk, cooking for another couple minutes over low heat until soup is heated through.
• Serve immediately, garnishing with roasted cashews and parsley.

Notes

TIP 1 – We use the food processor slicer blade for the carrots and chopper blade for dicing the onions and it makes fast work of it all.

TIP 2 – We enjoy mild to medium spicy foods, and found this quantity of seasonings to be perfect. However, if serving to a mixed crowd or sensitive palates, omit the pepper. Those who like it hotter can always add that in, as you’ll get some heat spicy heat from most curry blends.

TIP 3 – Blending: If you prefer some chunks in your soup, then reserve a portion that does not get blended, or, use a handy immersion blender. That’s what we usually use. It’s simpler and less messy than pouring batches from pot to blender and back again. It’s also helpful if you like leaving a few chunks to chew in your creamy soup. Just make sure it stays submerged, else it will splatter!

TIP 4 – To roast nuts, the tastiest way is to shake over flame in an iron skillet with a tad of olive or sunflower oil. For a shortcut, we just place them on parchment paper or silicone baking mats in our toaster oven and toast them either on toast setting or bake setting. Both seem to work equally well. Set timer for 4 minutes at a time to stir and keep from burning, because they can burn in an instant, especially on the toaster setting.

The parchment paper or silicone mat is optional. We like to use it because it keeps the cooking pan clean and provides an easy way to dispense the nuts into your pot or container.

Nutrition

Serving: 1gCalories: 304kcalCarbohydrates: 25gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 44mgSodium: 917mgFiber: 8gSugar: 9g

Tried this recipe?Let us know how it was!

Dress Up Simple Soups

Experiment with a variety of different toppings and garnishes for your creations. The first time you might choose the roasted, chopped cashews and parsley that we used.

Alternate garnish could include a dollop of yogurt with a sprinkling of chopped roasted pecans and walnuts. Another option could be as pictured below for a spot more color and flair by garnishing your carrot curry soup with pomegranate arils.

Be adventurous and don the eye of a creator, putting the finishing touches on your work of art. Food art! And yes, you have permission to play with your food.

For other favorites, we love these roasted Mediterranean veggies.

And if you’re gardening like we are and want to know best ways for storing your carrot harvest, this may help.

If You Don’t Like Hot and Spicy Foods…

If you want the spice without the hot, you can simple omit the black pepper in this recipe. Also, be sure to buy the milder curry powders. Like salsa and peppers, curry powder also comes in mild, medium and hot. If it doesn’t say on the label, chances are that it’s medium.

For a true comfort food soup that super simple and delicious ever time, this leek potato soup is one of our family favorites.