Carrot Curry Soup

Another rainy morning here in the northeast makes me think the sun is never going to come out. Enter carrot curry soup – it brings an immediate smile to your face the minute you smell it cooking! It’s super quick (~25 minutes start to finish) and super healthy.

You can make this recipe vegetarian/vegan by using vegetable broth instead of chicken broth.


Preparation: 25 minutes


  • 2 1/2 cups chicken broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground ginger
  • 1 pound carrots, peeled and chopped
  • 1 (14 ounce) can coconut milk
  •  3-5 ounces water, depending on desired thickness
  • 1 teaspoon chopped fresh cilantro


  1. Pour the vegetable broth into a pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, ginger and carrots.
  2. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes.
  3. Using an immersion blender (or regular blender), puree the carrots in the cooking pot.
  4. Once mixture is pureed, stir in the coconut milk and the water. Bring to a simmer and sprinkle with cilantro to serve. 

Adapted from All Recipes.



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