My Soup Signal goes off when winter’s chill takes hold. This quick and easy curried carrot soup will fill your kitchen with amazing aromas of curry, cider and ginger — an added benefit for those whose Soup Signals are more olfactory than weather-related.
Dial up or down the spice in this dish to suit your tastes and remember, with any good soup or casserole recipe, feel free to add and delete ingredients according to what you have available and what you prefer!
It couldn’t be easier to make: simply cook the carrots in broth, then purée.
Each time I make this recipe it is a little different, altered slightly to complement the rest of my meal or what I have on hand. Add more broth, cider or coconut milk if you like your soup thinner, cook longer without the lid if you like a thicker consistency. I’ve given you a few garnish options as well – choose one or none at all – you’re in charge!
Serve with homemade gluten free baguettes, gluten-free cornbread, or even gluten-free pumpkin cornbread for a Halloween/autumnal theme. It’s also delicious to use as a sauce over grilled fish or veggies. So many possibilities!
Curried Carrot Soup Recipe
Healthy and hearty, this spicy curried carrot soup recipe is just the right dish for chilly winter meals or anytime you crave something more than ordinary in your soup bowl!
Ingredients
- 1 large onion, chopped
- 3 Tbs. olive oil
- 2 – 3 Tbs. gluten free Thai yellow curry paste (optional)*
- 3 Tbs. coconut aminos or gluten free tamari
- 2 tsp. curry powder
- 1/4 tsp. red pepper flakes
- 1/2 Tbs. fresh finely chopped and peeled ginger
- 1 clove garlic, finely chopped (optional)
- 2 lbs carrots, peeled and chopped
- 3/4 cup apple cider
- 1 1/2 cups vegetable stock
- 1 cup unsweetened coconut milk
- 1 Tbs. red wine or balsamic vinegar
garnish
- 8 Tbs. gluten-free chutney (optional)
- 1 1/2 Tbs. fresh peeled ginger slices (garnish)
- 4 sprigs cilantro (use leaves for garnish)
Instructions
Sauté onion in olive oil over medium-high heat until translucent. Add to stock pot or pressure cooker, together with remaining ingredients and bring to a boil or pressure cook for 8 minutes on high.
Once boiling, reduce heat to medium-low and cover, stirring periodically until carrots are soft. Using an immersion blender (or transfer to a blender or food processor) purée soup to desired smoothness.
If the soup is too thick for your liking, add more cider, broth or coconut milk to achieve your desired consistency. If it is too thin, continue to cook uncovered until it cooks down.
Spoon one tablespoon of chutney, if using, into each bowl. Top with soup and garnish with remaining garnish ingredients. Serve warm.
Notes
*If not using a commercial gluten free yellow curry paste, add additional spices to suit your tastes: one alternative combination we enjoy is to add 1 Tablespoon toasted sesame oil + 1 Tablespoon ground cumin + 1 teaspoon additional curry powder.
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Do you know calorie counts on all your yummy posts? Would love to know!
Hi Gwen, I don’t have the calorie counts for all my posts, but I do for all my ebook recipes and for some on the blog that are super healthy, like the peas & lentils posts like this Chocolate Cake and my “Eat Your Veggies Bread!” . Hope that helps!