Carrot Soup with Curry

4 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: Carrot Soup, Carrots, curried soup, curry soup

Servings: servings

Author: Silvia Dunnirvine

Ingredients

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

Instructions

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.

Notes

Storage & Reheating

To store: Let the soup cool completely, then transfer to airtight containers. Refrigerate for up to 3-4 days.
To freeze: Place cooled soup in freezer-safe containers or bags, removing excess air. Freeze for up to 3 months.
To reheat: On the stovetop, warm gently over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened. If reheating from frozen, thaw overnight in the fridge before warming.
Pro tip: Store the toasted seeds separately and sprinkle just before serving to preserve their crunch.

Nutrition