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Creamy Curried Carrot Soup

This carrot soup is divinely smooth with a rich mix of savory, sweet, and sour flavor. It's perfect with a warm slice of fresh bread on a chilly day.
Prep Time15 mins
Cook Time50 mins
Course: Appetizer, Main Course, Soup
Keyword: Budget-friendly
Servings: 4 servings
Cost: $1.85 per serving


  • Blender or immersion blender


  • 2 lb carrots peeled and roughly chopped
  • 2 tbsp olive oil separated
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp curry powder
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 4 cups chicken or vegetable broth
  • 1 cup coconut milk
  • cup cilantro chopped, leaves and stems separated
  • 1 lime sliced into wedges


Roast the carrots

  • Preheat the oven to 425° F.
  • Peel and roughly chop the carrots into 2-inch pieces. Lay them out on a baking sheet and drizzle with 1 tablespoon of olive oil. Mix the carrots around with your hands to make sure they're evenly coated in oil.
  • Roast the carrots in the oven for 40 minutes or until fork tender.
    Roughly chopped carrots roasted on a baking sheet

Prep the other ingredients

  • While the carrots are roasting, prep the rest of the ingredients. Dice the onion and mince the garlic. Set aside.
  • Measure out the broth and coconut milk. Set aside.
  • Remove the leaves from the cilantro, roughly chop them, and set aside. Then roughly chop the cilantro stems and set these aside separately.

Sauté the onions and garlic

  • When the carrots have about 10 minutes left in the oven, heat one tablespoon of olive oil at medium-high heat in a large pot. Add the chopped onion and sauté for five minutes or until translucent.
  • Add the minced garlic and sauté for 30 seconds more or until the garlic releases its aroma.
  • Add curry powder, salt, pepper, and cilantro stems. Stir to evenly coat the onions.
  • Add the broth and bring to a boil.


  • About the time the broth starts to boil, the carrots should be done roasting. Take them out of the oven and add them to the pot.
  • Turn the heat to low. Simmer for 10 to 15 minutes or until the carrots are very soft.
    Onions, carrots, garlic, cilantro stems, and spices simmering in broth in a large pot

Purée and add coconut milk

  • Transfer the soup to a blender, or use an immersion blender, and purée the soup until smooth and creamy. If using a traditional blender, work in small batches and don't exceed the max liquid fill level. The soup will be very hot and create a lot of pressure inside the blender--overfilling could cause a soup explosion.
  • Add the coconut milk and stir until incorporated.
  • Taste the soup and adjust seasonings if necessary. Serve with chopped cilantro and lime wedges.