Cream of Carrot Soup with Ginger and Curry Recipe

Name: Cream of Carrot Soup with Ginger and Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 2 tablespoons vegetable oil; 1/4 cup minced shallot; 1/4 cup minced fresh ginger; 1 1/2 tablespoons Madras curry powder; 1 tablespoon sambal oelek or other Asian chile sauce; 2 garlic cloves, thinly sliced; 1 teaspoon shrimp or anchovy paste; 2 kaffir lime leaves or 1 teaspoon finely grated lime zest; Kosher salt; 3 pounds carrots, peeled and chopped (about 5 large carrots); 4 cups low-sodium chicken or vegetable broth; 3/4 cup fresh carrot juice; 2 tablespoons light brown sugar; One 14-ounce can coconut milk; 1 tablespoon fresh lime juice; Freshly ground white pepper; Chopped cilantro and lime wedges, for serving

Servings: persons

1 tablespoon coriander seeds
2 tablespoons vegetable oil
1/4 cup minced shallot
1/4 cup minced fresh ginger
1 1/2 tablespoons Madras curry powder
1 tablespoon sambal oelek or other Asian chile sauce
2 garlic cloves, thinly sliced
1 teaspoon shrimp or anchovy paste
2 kaffir lime leaves or 1 teaspoon finely grated lime zest
Kosher salt
3 pounds carrots, peeled and chopped (about 5 large carrots)
4 cups low-sodium chicken or vegetable broth
3/4 cup fresh carrot juice
2 tablespoons light brown sugar
One 14-ounce can coconut milk
1 tablespoon fresh lime juice
Freshly ground white pepper
Chopped cilantro and lime wedges, for serving

1
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes.
2
In a large saucepan, heat the oil until shimmering.
3
Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt.
4
Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes.
5
Add the carrots, broth, juice and sugar and bring to a boil.
6
Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
7
Working in batches, carefully puree the hot soup in a blender or food processor until smooth.
8
Strain the soup through a medium sieve and return it to the saucepan.
9
Stir in the coconut milk and lime juice and bring to a simmer.
10
Season the soup with salt and white pepper.
11
Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 2 tablespoons vegetable oil, 1/4 cup minced shallot, 1/4 cup minced fresh ginger, and more.

Yes, Cream of Carrot Soup with Ginger and Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Carrot Soup with Ginger and Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions