Best 5 Curry Carrot Ginger Soup Recipes

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Indulge in a symphony of flavors with our enticing Curry Carrot Ginger Soup, a culinary masterpiece that tantalizes the senses with its vibrant colors and aromatic spices. This delectable soup, crafted with fresh carrots, ginger, and an array of aromatic spices, promises a delightful journey for your palate. As you savor each spoonful, the creamy texture and harmonious blend of flavors will transport you to a realm of culinary bliss. Whether you're seeking a comforting meal on a chilly day or a nutritious and flavorful addition to your diet, this soup is sure to satisfy your cravings.

This culinary journey begins with our classic Curry Carrot Ginger Soup recipe, a timeless dish that showcases the perfect balance of spices, vegetables, and creamy coconut milk. For those seeking a vegan variation, we offer a delightful Vegan Curry Carrot Ginger Soup recipe, crafted with plant-based ingredients that deliver the same rich flavors without compromising on taste.

If you're looking for a speedy yet equally satisfying meal, our Quick and Easy Curry Carrot Ginger Soup recipe is your perfect choice. This simplified version retains the essence of the classic soup while accommodating busy schedules, ensuring you can savor this flavorful dish without sacrificing convenience.

For those with dietary restrictions, our Gluten-Free Curry Carrot Ginger Soup recipe caters to your needs with a delectable gluten-free variation that maintains the same delectable taste and texture.

Finally, our Slow Cooker Curry Carrot Ginger Soup recipe is a culinary delight for those who relish the convenience of slow-cooked meals. This hands-off approach allows the flavors to meld and deepen, resulting in a rich and flavorful soup that's perfect for busy weeknights or leisurely weekends.

No matter your dietary preferences or time constraints, our diverse collection of Curry Carrot Ginger Soup recipes offers a culinary experience that will tantalize your taste buds and nourish your soul. Prepare to embark on a culinary adventure that celebrates the vibrant flavors of this exceptional soup.

Let's cook with our recipes!

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

CARROT GINGER SOUP



Carrot Ginger Soup image

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Provided by Emily Ott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
  • Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g

CURRIED CARROT SOUP



Curried Carrot Soup image

Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons butter
2 teaspoons curry powder
1 teaspoon ground ginger
2 pounds carrots, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
1 cup water
1/2 teaspoon dill weed
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly. , Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED CARROT SOUP



Curried Carrot Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield Up to 6 (1 1/2 cup) servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Steps:

  • Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

CURRIED CARROT AND COCONUT SOUP



Curried Carrot and Coconut Soup image

There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.

Provided by Mark Bittman

Categories     dinner, lunch, quick, weeknight

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cumin, to taste
1/2 teaspoon ground tumeric, to taste
1/2 teaspoon ground coriander, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it

Steps:

  • Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
  • If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram

Tips:

  • For a smoother soup, blend it until completely smooth using an immersion blender or regular blender.
  • If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
  • To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • You can also freeze the soup for up to 3 months. To freeze, let the soup cool completely and then transfer it to freezer-safe containers. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through.

Conclusion:

This curry carrot ginger soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. The soup is packed with flavor, thanks to the combination of carrots, ginger, curry powder, and coconut milk. It's also very easy to make, and it can be tailored to your own taste preferences. If you like spicy food, you can add more curry powder or cayenne pepper. If you prefer a milder soup, you can reduce the amount of curry powder or omit it altogether.

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