Go Back

Curried Carrot Ginger Soup

Lydia Gwin
A delicious soup with layered flavors of sweet, and spice. Perfect for the fall.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 4 Tablespoon butter
  • 1 medium onion, chopped
  • 1 pound carrots, peeled and chopped into 1/2 inch coins
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 cloves garlic, peeled and minced
  • ½ teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground corriander
  • pinch cayenne pepper
  • 2 1/2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • 1 Tablespoon lime juice
  • salt and pepper to taste
  • ¼ cup pepitas, toasted optional


  • Heat the butter until the foam subsides. Add diced chopped onions, sprinkle with salt, stir to coat with butter. Allow to soften for about 5 minutes.
  • Add the chopped carrots, ginger, garlic and the spices. Stir and cook until softened, about 10 minutes.
  • Add the stock. Stock should cover the carrots mixture. If needed, add more stock or water to ensure they are covered by 1 inch. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are tender and cooked through, about 10 to 15 minutes.
  • Puree the soup using either an immersion blender, or transfer to a blender. If transferring to a blender allow to cool slightly and secure the lid. Cover the lid with a towel for extra layer of protection in case any liquids escape.
  • Add enough coconut milk to bring the soup to the consistency you want. Add in the lime juice to brighten the flavors. Taste soup and adjust the seasoning with more salt and pepper.
  • To achieve a nice presentation, take any remaining coconut milk and drizzle over the top. A pinch of cayenne or freshly grated nutmeg on top will add a nice note at the end. Top with toasted pepitas