Carrot-Ginger Soup with Curry and Coconut Milk Recipe
This Carrot-Ginger Soup with Curry & Coconut Milk is a vibrant, creamy, and comforting dish that combines the natural sweetness of roasted carrots with the warmth of curry spices and the creaminess of coconut milk. Perfect for a cozy meal, this soup is easy to prepare with simple ingredients and features a blend of roasting and stovetop cooking methods to develop deep, rich flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 1.5-1.75 pounds carrots, washed well and unpeeled
- 2 small onions, finely diced (yield about 2 cups)
- 4-5 stalks celery, finely diced (yield about 1 heaping cup)
- Small knob of ginger, peeled and minced (yield about 2 tablespoons)
Spices & Seasonings
- 2 teaspoons kosher salt, divided (plus more to taste)
- Freshly cracked black pepper to taste
- 1 tablespoon coriander seed or ground coriander
- 1 tablespoon curry powder (such as Madras)
- 1/2 teaspoon turmeric
Other Ingredients
- 3 tablespoons olive oil, divided
- 1 can unsweetened coconut milk
Instructions
- Preheat and Roast Carrots: Heat the oven to 425ºF. Trim the root ends off the carrots and roughly chop them into 2-inch pieces, slicing lengthwise through thicker parts. Place carrots on a rimmed baking sheet lined with parchment paper. Toss with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Roast in the oven for 25 minutes until edges caramelize.
- Sauté Aromatics: While carrots roast, heat 2 tablespoons olive oil in a large pot over high heat. Add the diced onions, celery, and minced ginger. Once sizzling, reduce heat to low, season with a pinch of salt, stir, cover, and cook gently for 15 minutes, stirring occasionally to ensure vegetables soften without browning significantly.
- Prepare and Add Spices: If using whole coriander seeds, toast them in a small skillet until fragrant and slightly browned, then grind to a fine powder using a mortar and pestle. Add coriander (ground or powdered), curry powder, and turmeric to the pot with softened vegetables. Stir well to combine flavors.
- Add Roasted Carrots and Liquids: Add the roasted carrots to the pot along with the can of coconut milk. Fill the empty coconut milk can twice with water and pour into the pot. Add the remaining teaspoon of kosher salt. Bring the mixture to a gentle simmer.
- Puree the Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, transfer the soup in batches to a food processor and blend until creamy.
- Adjust and Serve: Taste and adjust seasonings as needed. If soup is too thick, add more water and simmer to desired consistency. Serve warm and enjoy.
Notes
- Carrots are roasted unpeeled for extra flavor and nutrition; scrub well before roasting.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Toasting whole coriander seeds enhances flavor, but ground coriander can be used as a shortcut.
- Adjust the amount of water when blending to achieve preferred soup thickness.
- This soup can be made ahead and reheated gently on the stovetop.