Curried Carrot Ginger Soup
There’s something so comforting about a bowl of soup on a crisp fall day, and this Curried Carrot Ginger Soup brings both warmth and brightness to the table. It’s a healthy fall soup that is a super easy recipe and so delicious! The sweetness of roasted carrots pairs beautifully with aromatic curry powder and fresh ginger, creating a balance of earthy, spicy, and subtly sweet flavors. Roasting the carrots first deepens their natural caramelized notes, while sautéed leeks add a gentle onion flavor that gives the soup a savory foundation. Each spoonful feels cozy yet vibrant—like autumn in a bowl.
What makes this easy soup recipe truly special is the layering of flavors at every step. Tossing the carrots with spices before roasting infuses them with depth, while fresh minced ginger adds a lively kick that wakes up the palate. The final swirl of creamy coconut milk ties everything together, giving the soup its luscious texture and a hint of tropical richness. Best news, it’s creamy but dairy free! For the perfect finishing touch, top each bowl with a sprinkle of salted pepitas for crunch and a handful of micro cilantro for a fresh burst of contrast. Whether you serve it as a starter for a dinner party or a simple weeknight meal, this wholesome, nourishing soup is one you’ll want to share with friends and family all season long.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Course
Soup
Cuisine
American
Servings
4 - 6 servings
Ingredients
Ingredients:
2-3 lbs. carrots, washed and cut into similar sized chunks
1 head garlic, cloves separated and unpeeled
4 Tbsp. extra virgin olive oil, divided
Spice Mixture:
½ Tbsp. cumin
1 tsp. turmeric
1 tsp. curry
¼ tsp. cayenne
1 Tbsp. kosher salt
½ tsp. pepper
2 Tbsp. butter
2 leeks, cleaned, sliced, white & light green parts only
1 Tbsp. fresh grated ginger
1 bay leaf
4 cups Chicken stock (or vegetable stock)
1-14 oz. can coconut milk
1 Tbsp. sugar
roasted, salted pepitas – garnish, optional
micro cilantro – garnish, optional
Instructions
Preheat oven to 400F.
Add chopped carrots & unpeeled garlic cloves to a large bowl. Toss with extra virgin olive oil and spice mixture. Toss to combine. Add to a sheet pan in a single layer. Bake on the top rack for about 20 mins.
Heat a Dutch oven over medium low heat, add equal amounts of extra virgin olive oil and butter. Add leeks, ginger, and bay leaf. Sauté for 5-7 mins. until tender.
Remove carrots from the oven, squeeze the garlic from the peels, add both to the skillet of sauteed leeks and ginger.
Add chicken or vegetable stock, stir to combine, bring to a boil, reduce to a simmer. Continue to simmer for 5 mins. to let the flavors incorporate together.
Turn the heat off, remove bay leaf and let cool slightly.
Add the mixture to a high-speed blender and blend, starting on low and progressing slowly to high, mix until soup is completely smooth.
Add it back to the Dutch oven, add one can of coconut milk, along with about ½ cup of water to rinse out whatever is left in the blender. Add 1 Tbsp. of sugar and more salt, to taste.
Simmer for a few minutes and serve with roasted, salted pepitas and micro cilantro.
Notes
Hope you enjoy making Curried Carrot Ginger Soup for your friends and family!
Here are a few additional recipes you may enjoy!
Roasted Tomato Soup, New England Clam Chowder, French Onion Soup