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Simple Curried Carrot Soup

I generally buy a big bag of carrots the beginning of the week and put them in everything from homemade spaghetti sauce to stir-fries. But sometimes the simple carrot can stand alone.

Carrots are relatively cheap and available year-round, so it's a great go-to staple food in my home.

Curried Carrot Soup


  • 2 cups vegetable broth
  • 1 can coconut milk
  • 3-4 medium carrots, chopped
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 1-inch ginger, chopped into tiny pieces
  • 1/2 tablespoon curry powder


  1. Heat oil to medium in a medium pot. Add onion and sauté about 5 minutes. Add carrots and cook until tender, but not mushy -- about 3-5 minutes. Add ginger and sauté another minute.
  2. Transfer everything to a blender and add 1 cup vegetable broth and curry powder. Puree until smooth.
  3. Return soup to pot. Add remaining vegetable broth and coconut milk. Heat through for 5-10 minutes.
  4. Salt and pepper to taste before serving.

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