This creamy soup has carrots, onions, and tomatoes, with fresh ginger and touch of curry powder to spice things up. It’s tasty, nutritious, and light soup that you can enjoy even in warm weather. Every time I get myself a fresh bunch of carrots, and I’m in mood for a soup, I end up making curried carrot soup. I’m a curry lover, so I think everything taste better with bit of curry!
Tips for Delicious Soup
- For tomatoes, Roma tomatoes are best for soups for their low water content. But if you don’t have them, substitute 2 beefsteak tomatoes or 5-6 campari tomatoes.
- You don’t need pre-made stock to make flavorful soup. Plain water is good enough! You get wonderful flavors from all the veggies, thyme, fresh ginger and curry powder.
- Curry powder made by Japanese company, S&B is my all time favorite. I’ve tried different curry powders, but this one has the perfect blend of all the spices!
- If the soup is too spicy, add more sugar to balance the flavors.
- Make use of carrot greens! Carrot greens are jam packed with nutrients and oven dried carrot greens make great toppings for other dishes! Keep them in a small airtight jar and they will keep for months.
Delicious Soup Ready in an Hour!
You can make this soup even on a busy week day; it doesn’t take that many ingredients and it will be ready to enjoy in an hour.
- Cut carrots in rounds. Veggies will be blended smooth later, so carrot rounds don’t have to be perfect in shape or size. Cut them in ½” thick rounds and if they are large, cut them in half.
- Sauté onions and carrots. You only need to sauté veggies for few minutes, or until onions are translucent.
- Next toss in tomatoes to the pot then add 2 teaspoons of freshly grated ginger and 2 tablespoons of flour. Fresh ginger adds so much aroma and flavor and flour will add thickness to the soup!
- Add water, sprigs of thyme, and bay leaves. Cover the pot and let it simmer 30-40 minutes under low heat until carrots are tender.
- Blend the soup. When carrots are tender, fish out bay leaves and thyme sprigs and blend the soup until completely smooth!
- Finally, stir in heavy cream, curry powder, salt, sugar to the soup pot. Adjust the flavors to your liking. If the soup is too spicy from the curry powder, add more sugar. Add more curry powder if you want more curry flavor!
How to Serve Curried Carrot Soup
I served this delicious soup with some oven dried carrot tops sprinkled on top and served it in my vintage Johnson Brothers’ Old Britain Castles Pink pieces. These bowls were actually made as salad bowls, but in today’s standards, their size is more for appropriate for a small serving of soup!
Enjoy this soup on its own or pair it with some toasted raisin bread, a salad, sandwich or flatbread.
More Soup Ideas
- Creamy & Savory Purple Cauliflower Soup
- Roasted Bell Peppers and Tomato Soup
- Beans and Veggie Soup with Braised Pork
Curried Carrot Soup
Ingredients
For Curried Carrot Soup
- 4 medium carrots peeled and sliced in ½" thick rounds. If carrot rounds are large, then cut in half.
- 1½ medium sweet onions, diced.
- 4 roma tomatoes, diced. You can also use 2 large ripe tomatoes, or 5-6 campari tomatoes.
- 3 tbsp olive oil
- 2 tbsp all purpose flour
- 2 tsp grated ginger
- 3-4 sprigs fresh thyme
- 4 cups water
- 3 bay leaves
- ⅔ cups heavy cream, room temperature
- 2 tsp cane sugar
- 1¼ tsp curry powder
- salt to taste
- oven dried carrot tops for garnish (optional)
For Oven Dried Carrot Greens
- 4 cups carrot greens thoroughly washed and plucked from stems.
Instructions
Oven Dried Carrot Greens
- Preheat oven to 350° and line baking sheet with parchment paper.
- Spread carrot greens on baking sheet and bake for 15 minutes. Toss occasionally and check if greens are crisp. When done, let it cool and store in air tight jar.
Curried Carrot Soup
- Heat medium soup pot over medium heat and add olive oil. When olive oil starts to sizzle, add onions, carrots and sauté for 3-4 minutes.
- Stir in grated ginger, all-purpose flour and mix well. Toss in tomatoes and combine with onion-carrot mixture.
- Turn heat to low, add water, thyme and bay leaves to the pot. Place cover and simmer for 30-40 minutes or until carrots are very tender. Stir the pot occasionally.
- Turn off heat, take out bay leaves, thyme sprigs and transfer soup to a blender and blend ingredients until smooth (or use hand blender). Transfer blended soup back to the pot and stir in heavy cream, sugar, curry powder, salt and mix well.
- Serve with dried carrot tops on top.