This vegan and dairy-free carrot soup with curried spices and ginger is so flavorful and fresh! Sprinkle with toasted quinoa and pumpkin seeds for a pop of flavor.

Curried Carrot Soup

Ever since I had my first child I have been in love with carrot soup.  A few months after my daughter was born, we took her to Brazil for a long visit with my family.  At the time she was starting to eat baby food and explore the diversity of flavors.  Not being familiar with the safe or recommended baby food brands in Brazil, but knowing many farms in the area with fresh fruit and produce, I began to discover a better way to feed my baby girl.

The Honest Company
This dairy-free carrot soup with curried spices is a delicious seasonal dish for you to enjoy. Sprinkle with toasted quinoa and pumpkin seeds for a pop of flavor |

So I started to play with different flavors and eventually combinations for my daughter to try.  I remember carrot soup being “our”  favorite!  With the help of my mother we made our first carrots soup from all fresh, locally grown ingredients, and it was AWESOME!

We laugh to this day about how much we both still love carrot soup. She is now 13 years old and currently on strict TEEN- no-vegetable-diet and still cannot turn down a warm bowl of carrot soup.  I try not to over serve it to keep it special for her,  but the truth is she will eat it any day!  Nowadays I add more flavors and spices, like this very recipe that I am sharing today.

This dairy-free carrot soup with curried spices is a delicious seasonal dish for you to enjoy. Sprinkle with toasted quinoa and pumpkin seeds for a pop of flavor |

This vegan and dairy-free carrot soup has amazing flavors from curried spices and ginger.  The coconut milk makes it more filling and balances the flavors well. It’s simply a delicious option for a light and yet filling meal.

What I love about this soup, especially  this time of year, is that carrots are in season and therefore abundant, cheap and fresh.

Carrots are a cool-season crop that thrive in colder weather and can practically be grown anywhere with loose soil, so therefore a good option for beginners to grow in their garden.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4 from 1 vote

Carrot Curried Soup With Toasted Seeds

by Ribas With Love
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings


  • Carrot Curried Soup
  • 1 lb carrots peeled and sliced into chunks
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tbsp olive oil
  • 1 large shallot sliced
  • 2 garlic cloves fresh, minced for better flavor
  • 2 tbsp ginger fresh, minced for better flavor
  • 2 tsp curry powder
  • 2 tsp fresh lemon juice
  • sea salt to taste
  • Toasted Seeds Garnish
  • 1/4 cup quinoa
  • 1/4 cup raw pumpkin seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt


  • Heat oil in a medium saucepan over medium heat.
  • Add shallots, garlic and ginger and cook until fragrant.
  • Sir in curry powder and salt.
  • Add carrots and broth, increasing the heat. Bring the mixture to a boil, then reduce the heat and simmer until the carrots are very soft, about 20 minutes.
  • Process the soup in a blender.
  • Return the soup to a saucepan over medium heat.
  • Stir in coconut milk.
  • Taste and adjust the seasoning with salt and add lemon juice.
  • For the toasted seeds, you need to heat a frying pan until you can feel the heat by placing your hand just above the pan.
  • Add quinoa and stir constantly until it starts to pop.
  • Add the pumpkin seeds and toast for another 2 minutes
  • Turn the burner off and add the spices. Stir until well mixed.
  • Sprinkle the seed over the soup and serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

Course: Soup
Like this? Leave a comment below!

I hope you enjoy this soup recipe.   If you love soup as much as I do, I recommend that you try my Skinny Vegetable Soup with other delicious aromatic spring ingredients.

I invite you to check out Ribas With Love on Instagram for a daily dose of all things food, inspirational, places I go and all the foods I eat and recommend, along with a generous preview of my weekly recipes.

See you next week!

carrot soup label

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This is a great recipe. Made it for the 1st time tonight. Next time I think I’ll add condiments more common to curry like raisins, sweetened coconut and chutney.