Curried Carrot & Ginger Soup Recipe

Curried Carrot & Ginger Soup Recipe
This is one of my all time favorite soups. It combines the bold flavors of curry with the subtlety of ginger and the sweetness of carrots. With the help of a food processor and a hand held immersion blender, this delicious soup is very easy to prepare.

I have included a recipe for a basic home made curry powder but feel free to use a good quality store bought curry powder. This soup can be served thick or slightly on the thin side; the puree itself can be fine or slightly on the coarse side depending on your own personal preference.



2 shallots, thinly sliced
1 lb of carrots, peeled and finely shredded (you can definitely use a food processor)
1 heaping tbsp of fresh ginger, peeled & finely grated
2 tsps of good quality curry powder (home made recipe below)
½ tsp turmeric (haldi)
½ tsp red chili powder (to taste)
½ tsp ground cumin powder
2 cups good quality stock (chicken or vegetable, you can also use water)
1 can of good quality coconut milk (you can use light coconut milk)
juice of ½ lime
salt to taste
2 tbsp oil (vegetable or canola) or butter
freshly chopped cilantro leaves for garnish


In a large soup pot on medium high heat, add the oil and when hot add the shallots. Sauté until just slightly browned and add the grated ginger. Sauté for 3-4 minutes and add the spices (salt, turmeric, curry powder, red chili powder and ground cumin). Stir and cook for 5 minutes before adding the shredded carrots. Then add the stock (or water), lime juice and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.

Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with freshly chopped cilantro leaves and serve hot.


Add a handful of toasted cashews for wonderful flavor and smooth textures. Just sauté them along with the shallots and ginger and then puree along with the other ingredients. Garnish the soup with a few pieces of toasted cashews.




2 dried red chilies
½ tsp black mustard seeds
½ tsp ground ginger
1 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp turmeric
2 tsp cumin seeds
4 tsp coriander seeds
10 dried curry leaves


Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

Curried Carrot & Ginger Soup

You Should Also Read:
Curried Coconut Parsnip Soup Recipe
Curried Chicken Noodle Soup Recipe
Mulligatawny Recipe

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