Discover the enchanting flavors of India right in your kitchen with this irresistible Creamy Carrot Curry Soup! Perfectly spiced and luxuriously creamy, this soup is not only a feast for your taste buds but also a warm hug in a bowl. In just 45 minutes, you can whip up a delightful dish that will impress your family and friends, making them wonder if you’ve been secretly taking culinary classes! Whether you’re looking for a cozy dinner or a vibrant starter for your next gathering, this recipe is sure to become a favorite. Read on to unlock the secrets of this deliciously comforting soup!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 5 cups carrots, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and curry powder to the pot. Stir continuously for 30-45 seconds to release the aromatic oils and prevent burning, allowing the spices to become fragrant.
- Add chopped carrots to the pot and stir to coat them with the onion, garlic, and curry mixture. Cook for an additional 3-4 minutes to slightly caramelize the carrots.
- Pour vegetable broth into the pot, ensuring all carrots are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until carrots are very tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. If using a standard blender, carefully transfer the soup in batches and blend until completely smooth.
- Stir in coconut milk, returning the pot to low heat. Gently warm the soup, being careful not to boil.
- Season with salt and pepper to taste. Adjust spices as needed for desired flavor intensity.
- Ladle the soup into bowls and serve hot. Optional: Garnish with a drizzle of coconut milk, fresh cilantro, or toasted pumpkin seeds for added texture.
Tips
- Prep Ahead: To save time, chop your carrots and onions ahead of time. You can store them in airtight containers in the fridge until you're ready to cook.
- Customize Your Spices: Feel free to adjust the amount of curry powder based on your spice tolerance. For an extra kick, add a pinch of cayenne pepper or a dash of chili powder.
- Blend for Creaminess: For the smoothest texture, use an immersion blender directly in the pot. If using a standard blender, allow the soup to cool slightly before blending to avoid splatters.
- Garnish Creatively: Elevate your presentation by garnishing with a swirl of coconut milk, a sprinkle of fresh cilantro, or even some toasted pumpkin seeds for a crunchy contrast.
- Make It Vegan: This recipe is naturally vegan, but always double-check your vegetable broth to ensure it meets your dietary preferences.
- Store Leftovers: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or water if it thickens too much.
- Serve with Bread: Pair your soup with crusty bread or naan for a complete meal that’s sure to satisfy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
