You know those recipes where you’re in love from the first bite? This curried carrot soup is one of them! It’s from the Easy Gourmet cookbook written by our friend Stephanie Le. While my immersion blending skills did manage to get a bright orange spray on the walls of our white kitchen, one taste of the velvety orange puree and we were sold. It’s creamy, with just the right amount of complexity from the fresh ginger and curry paste. It didn’t even need the garnish — though it sure does look pretty.
Tips for making curried carrot soup
This curried carrot soup is perfect for a lunch or a light dinner along with some bread and a side salad, or a first course for a dinner party. It’s also vegetarian, vegan, and gluten-free, so it fits with many diets. Since it uses carrots, it’s got spring soup written all over it! It’s perfect for spring, though you could serve it in any season. Got carrots left over from making this soup? See our top carrot recipes!
Do I need an immersion blender?
Alex and I used our immersion blender for this soup. Do you need one? Not necessarily. An immersion blender is also called a “stick blender” or hand blender. It’s useful for making pureed soups and sauces. Instead of transferring hot soup to a blender and then back, you can just place the stick blender right into the pot! The downside? It can be messy, leaving little orange splatters all over your kitchen! You can easily use a normal blender as well.
A secret ingredient: Thai curry paste
The secret to the big flavor in this curried carrot soup is Thai red curry paste. Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger. Grab a jar from the store in the international aisle, and it keeps for months in the refrigerator. Some Thai curry pastes are spicy and some don’t have too much heat.
The best way to peel and mince ginger?
Are you wondering how to cut ginger for this curried carrot soup but not sure the best way? Using ginger root in a recipe can be daunting if you don’t know how to cut it. Alex and I have a few tricks that we use all the time: like peeling the ginger with a spoon! Here’s our step by step guide for How to Cut Ginger! It includes a step-by-step video of me peeling and cutting ginger in our kitchen.
About the book: Easy Gourmet
This recipe is from the book Easy Gourmet! It’s gorgeous, and it’s worth purchasing just for the photos alone! They’re completely drool worthy. Author and photographer Stephanie’s aesthetic is incredible, and she did the entire graphic design for the book herself. This book is not vegetarian so it’s not the place for oodles of veggie recipes, but there are lots of great meatless options!
More carrot recipes
Got leftover carrots? Here are some more carrot recipes to use up a bunch!
Roasted Broccoli and Carrots This pair has the perfect flavor and color contrast, and they come out tender and browned.Carrot Fries Full of big flavor, sprinkled with ranch seasoning and baked until lightly crispy!Perfect Sauteed Carrots The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. Another method? Try them steamed. Carrot Juice No juicer needed! It’s easy to whip up this delicious, nutrient filled drink in a blender.Roasted Carrots or Roasted Carrots and Onions Bake until tender with lemon wedges and fresh thyme.Carrot Cake Pancakes Moist and spiced, a healthy spin that’s just sweet enough!
This curried carrot soup recipe is…
Vegetarian, gluten-free, plant-based, dairy-free, and vegan.
Looking for more soup recipes?
Outside of this curried carrot soup, here are a few of our favorite soup recipes: 5 from 1 review
Vegetarian Tortilla SoupTortellini Soup with Basil Golden Vegetable Soup RecipeButternut Squash Lentil Soup with KaleInstant Pot Wild Rice Soup RecipeTomato Basil Gnocchi Soup13 Easy Soup Recipes for a Cozy EveningCauliflower Soup with Moroccan SpicesGreen Pea SoupTomato Lime Indian SoupVegan Split Pea SoupCurried Acorn Squash SoupTuscan Soup with White BeansCreamy Vegan Tomato Soup Recipe
