Creamy Curried Carrot Soup

Dear Food Processor,

Thanks for all the soup. You were the best Christmas present ever.

Love,
Alicia

creamy curried carrot soup with ginger

Nothing makes me happier in winter than wool socks, a flannel shirt, and a big bowl of soup. Spicy and served piping hot, this mix of carrots, curry powder, and creamy coconut milk will warm you from the tips of your toes to your nose (which may tickle from the fresh ginger)!

Inspired by Maribel’s recipe for flu-fighting Curried Butternut Squash Soup, I took what I had in the crisper and made a creamy, Paleo version using coconut milk. This recipe makes the base of a nourishing Whole30 meal when you simply add cooked, shredded chicken or pork. If you have an immersion blender, get on with your bad self and skip step 7. If not, your trusty food processor can guide the way to a simple bowl of delightful winter warmth.

Creamy Curried Carrot Soup

Author: Alicia of HumbleFoodie.com
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4
A comforting soup with the zing of curry and ginger that will warm you from toes to nose!
Ingredients
  • 2 tablespoons coconut oil
  • 1 pound carrots, peeled and roughly chopped
  • 1 medium onion, chopped
  • 1″ piece of fresh ginger, peeled and chopped
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • salt and pepper
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken stock
  • 1 can coconut milk
Instructions
  1. In a large pot over medium heat, melt coconut oil. Add carrots, onion, and ginger and cook, stirring occasionally, until the onions begin to turn translucent.
  2. Add curry powder, garam masala, salt, and pepper and stir until evenly combined.
  3. Add garlic, stir, and cook for 30 seconds or until fragrant.
  4. Add chicken stock and coconut milk. Bring to a boil, then cover and reduce heat to medium. Cook for about 10 minutes or until carrots are easily pierced with a fork.
  5. Remove from heat and let cool, uncovered, for ten minutes.
  6. Pour into a food processor (mine is 7 cups and handled this amount just fine) and pulse 8-10 times or until liquefied. Pour back into the pot to make serving easier.
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By the way, please let me know what you think of the recipe format. I’m trying a new plug-in and hope this will make it easier for people to print recipes for quick use in the kitchen. Your feedback is always welcome!

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
This entry was posted in Alicia, Gluten-Free, Main Dish, Paleo/Primal, Soups & Stews, Weeknight Dinner and tagged , , , , , , , . Bookmark the permalink.

8 Responses to Creamy Curried Carrot Soup

  1. Looks great! Love the carrot and ginger combination.
    Kenley

    • Alicia says:

      Thanks Kenley! I’ve seen some great muffin recipes that combine carrots and ginger…I’ll have to try something like that post-Whole30.

  2. This looks so good! What is garam masala? {I’m clearly not a chef.}

    • Alicia says:

      That’s a great question! Garam masala means “hot spices”. It is an Indian spice blend that varies regionally but often includes cinnamon, cloves, cardamom, cumin seeds, and both black and white peppercorns. Garam masala can be used on its own or in curries and other dishes to add intense flavor and spice. It can be expensive if you go to the grocery store and try to buy a big name brand jar of it, but I’ve found that at spice shops (in Chicago I go to the Spice House, you could try Penzeys or a local store) it is very reasonably priced. I love having it on hand to spice things up on the fly.

  3. i’m inspired to whip up something similar using butternut squash this evening! the plug-in looks good! i’ve been pondering using something simliar on my blog, as well. i like this format! i’ll let you know if i uncover another one worth checking out.

    • Alicia says:

      Thanks Eileen! The original from Food4ThoughtNYC is great too. It’s an easy swap for vegetable broth to make it vegan- I love recipes like that.

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