Curried Carrot Soup

photo by recipe author

Servings: 8
Preparation Time: 45 minutes

3 tablespoons organic butter or coconut oil
2 onions, chopped
2 lbs carrots, peeled and chopped (or use baby carrots)
Juice from 2 oranges
1-2 teaspoons freshly grated ginger
1 tablespoon garam masala
1/2 teaspoon ground nutmeg
1 handful fresh cilantro, chopped
salt and pepper to taste
1 quart of chicken broth (beef will work, too)
14.5 ounces coconut milk*

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices and broth and simmer until the carrots are tender (20-30 minutes).

Add salt, pepper and fresh cilantro.

Use an immersion blender and puree until smooth. Or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste if needed.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Leslie, Amsterdam, NY

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Published on February 13, 2012

(1 votes, average: 5.00 out of 5)

5 Comments

Sandy Smith February 26, 2012 at 11:56 pm - Reply

Though they have some similarities, they are quite different in flavor – must have turmeric in curry.

I did add some curry as well and it tasted even better.

Garam Masala – cardamom, cinnamon, cloves, cumin, white pepper and coriander

Curry –  Coriander, turmeric, cumin, fenugreek, white pepper, cayenne, yellow mustard, ginger, cinnamon, cardamon, cloves and nutmeg.

Erin February 26, 2012 at 9:49 pm - Reply

This is the best, tastiest soup I’ve ever had.  Seriously.

Patti February 20, 2012 at 10:50 pm - Reply
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Garam Marsala is curry powder.
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Sandy Smith February 17, 2012 at 7:11 pm - Reply

This is called Curried Carrot Soup but there is no curry in it??

Lizabeth February 13, 2012 at 10:11 pm - Reply
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Sounds like it will be delicious!
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Curried Carrot Soup