Curried Carrot Soup Recipe

Curried Carrot Soup Recipe

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!

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 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 - gfJules

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Curried Carrot Soup Recipe

curried carrot soup bowl - gfJules
  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes

Ingredients

  • 1 large onion, chopped
  • 3 Tbs. olive oil
  • 2 – 3 Tbs. Thai yellow curry paste
  • 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
  • 1/2 cup vegetable stock
  • 2 cups unsweetened coconut milk
  • 1 Tbs. red wine or balsamic vinegar
  • 8 Tbs. chutney, optional
  • 1 1/2 Tbs. fresh peeled ginger slices (garnish)
  • 4 sprigs cilantro (use leaves for garnish)

Instructions

In a large stock pot, sauté onion in olive oil over medium-high heat until translucent. Add remaining ingredients and bring to a boil.

Once boiling, reduce heat to medium-low and cover, stirring periodically until ready to serve, ideally for one hour or more. If the soup is too thick, 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.

Gluten Free Curried Carrot Soup - gfJules

This quick and easy curried carrot soup will fill your kitchen with amazing aromas of curry, cider and ginger.

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5 thoughts on “Curried Carrot Soup Recipe

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    • 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!