14 Delicious Curried Carrot Soup Variations

Just when you thought carrot soup couldn’t get any more comforting, we’ve spiced things up with 14 delicious curried variations that promise to warm your soul and tantalize your taste buds. Whether you’re craving a quick weeknight dinner or a seasonal favorite to share, these recipes are sure to inspire. Dive into our roundup and discover your next bowl of cozy, flavorful perfection!

Spicy Curried Carrot and Lentil Soup

Combining the earthy sweetness of carrots with the bold warmth of curry, this Spicy Curried Carrot and Lentil Soup is a comforting bowl that promises both nutrition and depth of flavor.

Ingredients

• Carrots – 2 cups, chopped
• Red lentils – 1 cup
• Vegetable broth – 4 cups
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in chopped carrots and cook until they begin to soften, about 5 minutes, stirring occasionally.
4. Add curry powder and salt, stirring to coat the carrots evenly, cooking for 1 minute to toast the spices.
5. Pour in vegetable broth and bring the mixture to a boil, then reduce heat to a simmer.
6. Add red lentils, stirring to combine, and simmer uncovered for 20 minutes, or until lentils are tender.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
8. Tip: For an extra creamy texture, add a splash of coconut milk before blending.
9. Tip: Adjust the thickness by adding more broth if the soup is too dense after blending.
10. Tip: Garnish with a drizzle of olive oil and a sprinkle of curry powder for an elegant finish.

Yielded is a velvety soup with a harmonious blend of spicy and sweet, perfect for a chilly evening. Serve with a side of crusty bread to dip into its rich, flavorful depths.

Creamy Coconut Curried Carrot Soup

This velvety Creamy Coconut Curried Carrot Soup marries the sweetness of carrots with the rich, aromatic spices of curry, all enveloped in a silky coconut milk base. It’s a dish that promises warmth and comfort with every spoonful, perfect for any season.

Ingredients

• Carrots – 2 lbs, peeled and chopped
• Coconut oil – 2 tbsp
• Onion – 1 large, diced
• Garlic – 3 cloves, minced
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant to bloom the spices.
4. Add chopped carrots, tossing to coat in the spice mixture, then pour in vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until carrots are tender when pierced with a fork.
6. Remove from heat and blend the soup until smooth using an immersion blender, or in batches in a countertop blender.
7. Return the soup to the pot, stir in coconut milk and salt, then warm through over low heat for 5 minutes without boiling.

Finished with a velvety texture that’s both luxurious and comforting, this soup’s depth of flavor is beautifully balanced by the sweetness of carrots and the warmth of curry. For an elegant touch, garnish with a swirl of coconut milk and a sprinkle of fresh cilantro.

Roasted Curried Carrot and Ginger Soup

Warmth emanates from this Roasted Curried Carrot and Ginger Soup, a harmonious blend of sweet, spicy, and earthy flavors, perfect for any season. Its velvety texture and vibrant hue invite a moment of comfort and sophistication at the table.

Ingredients

• Carrots – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, medium
• Fresh ginger – 1 tbsp, grated
• Curry powder – 1 tbsp
• Vegetable broth – 4 cups
• Salt – ½ tsp

Instructions

1. Preheat the oven to 400°F. Peel and chop the carrots into 1-inch pieces.
2. Toss the carrots with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
3. Tip: Roasting the carrots deepens their natural sweetness, adding complexity to the soup.
4. Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Dice the onion and sauté until translucent, about 5 minutes.
5. Add the grated ginger and curry powder to the pot, stirring for 1 minute until fragrant.
6. Tip: Blooming the curry powder in oil unlocks its full flavor potential.
7. Add the roasted carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Use an immersion blender to puree the soup until smooth. Season with salt.
9. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.

Zesty and aromatic, this soup boasts a creamy consistency with a kick of ginger and warmth from curry. Serve with a dollop of coconut yogurt and a sprinkle of fresh cilantro for an elegant touch.

Curried Carrot and Apple Soup

Unveiling a symphony of flavors, this Curried Carrot and Apple Soup blends the earthy sweetness of carrots with the crisp tartness of apples, elevated by the warm spices of curry. Perfect for any season, it’s a comforting bowl that promises both nourishment and a touch of elegance.

Ingredients

• Carrots – 4 cups, chopped
• Apples – 2 cups, peeled and chopped
• Onion – 1 cup, diced
• Vegetable broth – 4 cups
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in curry powder and cook for 1 minute to bloom the spices, releasing their aroma.
4. Add chopped carrots and apples to the pot, stirring to coat them in the curry and onion mixture.
5. Pour in vegetable broth, ensuring all ingredients are submerged, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until carrots are tender when pierced with a fork.
7. Remove from heat and let cool slightly before blending until smooth, using an immersion blender for ease.
8. Season with salt, blending again to incorporate, then taste and adjust seasoning if necessary.

Yield a velvety soup with a harmonious balance of sweet and spicy, perfect when garnished with a dollop of yogurt or a sprinkle of fresh herbs. Its vibrant color and rich flavor profile make it an inviting starter or a light meal on its own.

Hearty Curried Carrot and Chickpea Soup

Nothing warms the soul quite like a bowl of Hearty Curried Carrot and Chickpea Soup, a dish that masterfully blends the earthy sweetness of carrots with the rich, aromatic spices of curry. Perfect for any season, this soup promises a comforting embrace with every spoonful, offering a delightful harmony of flavors that are both nourishing and invigorating.

Ingredients

• Carrots – 2 cups, chopped
• Chickpeas – 1 can (15 oz), drained and rinsed
• Vegetable broth – 4 cups
• Curry powder – 1 tbsp
• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder and cook for another minute to release the spices’ aromas.
4. Add the chopped carrots to the pot, stirring to coat them in the spice mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil before reducing the heat to simmer. Cover and cook until the carrots are tender, about 20 minutes.
6. Add the drained and rinsed chickpeas to the pot, simmering for an additional 5 minutes to heat through.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.

Just before serving, a drizzle of coconut milk or a sprinkle of fresh cilantro can elevate this soup to new heights. The velvety texture and deep, spicy flavors make it a standout dish, perfect for pairing with crusty bread or a light salad for a complete meal.

Curried Carrot and Sweet Potato Soup

Hearty and vibrant, this Curried Carrot and Sweet Potato Soup is a symphony of flavors, blending the earthy sweetness of root vegetables with the warm spices of curry. Perfect for a cozy evening, it’s a dish that promises comfort in every spoonful.

Ingredients

• Carrots – 2 cups, chopped
• Sweet potatoes – 2 cups, peeled and chopped
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Curry powder – 1 tbsp
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in curry powder and cook for 1 minute to toast the spices, releasing their aroma.
4. Add chopped carrots and sweet potatoes, stirring to coat with the onion and spice mixture.
5. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender when pierced with a fork.
6. Remove from heat and blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve.
7. Return the soup to the pot, stir in coconut milk and salt, warming through over low heat for 5 minutes.

Gloriously creamy and rich, this soup’s velvety texture and harmonious blend of sweet and spicy flavors make it a standout. Serve with a swirl of coconut milk and a sprinkle of fresh cilantro for an elegant touch.

Light Curried Carrot and Coriander Soup

Fragrant and vibrant, this Light Curried Carrot and Coriander Soup is a harmonious blend of sweet carrots, aromatic spices, and fresh herbs, offering a comforting yet sophisticated bowl that’s perfect for any season.

Ingredients

• Carrots – 1 lb, peeled and chopped
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Curry powder – 1 tsp
• Vegetable stock – 4 cups
• Fresh coriander – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder and cook for 30 seconds to release its aromas.
4. Add the chopped carrots to the pot, stirring to coat them with the onion and spice mixture.
5. Pour in the vegetable stock, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes.
6. Remove the pot from the heat and blend the soup until smooth using an immersion blender. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve.
7. Stir in the chopped fresh coriander and salt, adjusting the seasoning if necessary.
8. Serve the soup hot, garnished with additional coriander leaves if desired. Tip: A dollop of yogurt or a squeeze of lime can add a refreshing contrast to the soup’s warmth.

Kaleidoscopic in color and velvety in texture, this soup delights with its subtle heat and herbal freshness. Consider serving it alongside crusty bread or as a starter to a multi-course meal for an elegant touch.

Curried Carrot and Parsnip Soup

On a crisp autumn day, nothing warms the soul quite like a bowl of Curried Carrot and Parsnip Soup, a harmonious blend of sweet and earthy flavors elevated with a hint of spice.

Ingredients

• Carrots – 2 cups, chopped
• Parsnips – 2 cups, chopped
• Onion – 1, medium, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until translucent, approximately 5 minutes.
3. Stir in chopped carrots and parsnips, cooking for another 5 minutes to soften slightly.
4. Sprinkle curry powder and salt over the vegetables, stirring well to coat evenly.
5. Pour in vegetable broth, bringing the mixture to a boil before reducing heat to a simmer.
6. Cover and simmer for 20 minutes, or until vegetables are tender when pierced with a fork.
7. Remove from heat and blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
8. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
9. Tip: Adjust the thickness by adding more broth if desired, but remember the soup will thicken upon cooling.
10. Tip: Garnish with a drizzle of coconut milk or a sprinkle of fresh herbs for added flavor and presentation.

Mellow yet vibrant, this soup boasts a velvety texture that pairs beautifully with crusty bread or a dollop of yogurt. Its rich, aromatic profile makes it a standout dish for both weeknight dinners and special occasions alike.

Rich Curried Carrot and Butternut Squash Soup

Hearty and aromatic, this Rich Curried Carrot and Butternut Squash Soup is a velvety blend of sweet and savory, perfect for cozy evenings. Its golden hue and warming spices invite a spoonful of comfort in every bite.

Ingredients

• Butternut squash – 1 medium, peeled and cubed
• Carrots – 3 large, peeled and sliced
• Onion – 1 medium, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and curry powder, cooking until fragrant, about 30 seconds.
4. Add cubed butternut squash and sliced carrots, stirring to coat with the spice mixture.
5. Pour in vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 20 minutes.
6. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
7. Return the soup to the pot over low heat. Stir in coconut milk and salt, heating through for about 5 minutes.

This soup boasts a silky texture with a harmonious balance of sweetness from the squash and carrots, deepened by the warmth of curry. Serve with a swirl of coconut milk and a sprinkle of fresh cilantro for an elegant touch.

Curried Carrot and Cauliflower Soup

Nothing warms the soul quite like a bowl of Curried Carrot and Cauliflower Soup, a harmonious blend of sweet, earthy carrots and robust cauliflower, elevated with the warm spices of curry. This velvety soup is a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• Carrots – 2 cups, chopped
• Cauliflower – 3 cups, chopped
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until translucent, about 5 minutes.
3. Stir in chopped carrots and cauliflower, cooking for another 5 minutes to soften slightly.
4. Sprinkle curry powder and salt over the vegetables, stirring to coat evenly.
5. Pour in vegetable broth, bringing the mixture to a boil, then reduce heat to simmer for 20 minutes, or until vegetables are tender.
6. Blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
7. Stir in coconut milk, heating through for an additional 2 minutes.

Perfectly creamy with a hint of spice, this soup boasts a luxurious texture that’s both comforting and sophisticated. Serve it garnished with a drizzle of coconut milk and a sprinkle of fresh cilantro for an extra touch of elegance.

Simple Curried Carrot and Tomato Soup

This velvety Simple Curried Carrot and Tomato Soup marries the sweetness of carrots with the tang of tomatoes, elevated by a warm hint of curry, creating a comforting bowl that’s both nourishing and sophisticated.

Ingredients

• Carrots – 2 cups, chopped
• Tomatoes – 1 cup, diced
• Onion – ½ cup, chopped
• Vegetable broth – 4 cups
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped onion and sauté for 3 minutes, until translucent, stirring occasionally to prevent burning.
3. Stir in curry powder and cook for 1 minute to release its aromas, ensuring it doesn’t scorch.
4. Add chopped carrots and diced tomatoes to the pot, stirring to coat them in the curry-infused oil.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low (200°F) and simmer for 20 minutes, until carrots are tender.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
7. Season with salt, blending again if necessary to incorporate.

The soup boasts a silky texture with a vibrant orange hue, its flavors a harmonious blend of sweet, tangy, and spicy. Serve garnished with a swirl of coconut milk or a sprinkle of fresh cilantro for an extra layer of flavor.

Curried Carrot and Red Lentil Soup

Flourishing with warmth and spice, this Curried Carrot and Red Lentil Soup is a harmonious blend of sweet carrots and earthy lentils, elevated by the aromatic depth of curry. Perfect for a cozy evening, it’s a dish that promises both comfort and a touch of sophistication.

Ingredients

• Carrots – 2 cups, chopped
• Red lentils – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Curry powder – 2 tbsp
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 5 minutes.
3. Stir in curry powder and salt, cooking for 1 minute to release the spices’ aromas.
4. Add chopped carrots and red lentils, stirring to coat them in the spice mixture.
5. Pour in vegetable broth, bringing the mixture to a boil before reducing to a simmer.
6. Cover and simmer for 25 minutes, or until the carrots and lentils are tender.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half.
8. Season with additional salt if needed, then serve hot.

Just as inviting as it is nourishing, this soup boasts a velvety texture with a vibrant, golden hue. The curry lends a gentle heat that complements the natural sweetness of the carrots, making it a versatile dish that pairs beautifully with a crusty loaf of bread or a dollop of yogurt for added creaminess.

Fragrant Curried Carrot and Lemongrass Soup

Combining the earthy sweetness of carrots with the citrusy punch of lemongrass, this soup is a symphony of flavors that promises to warm the soul and invigorate the senses.

Ingredients

• Carrots – 2 lbs, peeled and chopped
• Lemongrass – 2 stalks, bruised and chopped
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped carrots and bruised lemongrass to the pot, sautéing until the carrots begin to soften, about 5 minutes.
3. Sprinkle curry powder over the vegetables, stirring constantly to toast the spices, about 1 minute.
4. Pour in vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until carrots are tender, about 20 minutes.
5. Remove lemongrass stalks. Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
6. Stir in coconut milk and salt, heating through for another 5 minutes.

Zesty and velvety, this soup boasts a creamy texture with layers of spice and citrus. Serve garnished with a swirl of coconut milk and a sprinkle of fresh cilantro for an extra touch of elegance.

Curried Carrot and Pumpkin Soup

Amidst the crisp embrace of autumn, a bowl of Curried Carrot and Pumpkin Soup offers a warm, spiced sanctuary, blending the earthy sweetness of root vegetables with the exotic allure of curry in a velvety, comforting puree.

Ingredients

• Carrots – 2 cups, chopped
• Pumpkin puree – 1 cup
• Vegetable broth – 4 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Curry powder – 1 tbsp
• Coconut milk – 1/2 cup
• Olive oil – 1 tbsp
• Salt – 1/2 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in curry powder and cook for 1 minute to bloom the spices, releasing their aromatic oils.
4. Add chopped carrots and pumpkin puree, stirring to coat with the onion and spice mixture.
5. Pour in vegetable broth, bringing the mixture to a boil, then reduce heat to a simmer for 20 minutes, or until carrots are tender when pierced with a fork.
6. Remove from heat and blend the soup until smooth using an immersion blender, or in batches in a countertop blender, for a silky texture.
7. Stir in coconut milk and salt, warming the soup over low heat for an additional 2 minutes to integrate the flavors.

Velvety and rich, this soup marries the sweetness of carrots and pumpkin with the warmth of curry, creating a dish that’s as nourishing as it is flavorful. Serve with a drizzle of coconut milk and a sprinkle of curry powder for an elegant presentation, or pair with crusty bread for a satisfying meal.

Conclusion

Great flavors await in these 14 curried carrot soup variations, each offering a unique twist on a comforting classic. Whether you’re craving something creamy, spicy, or vegan, there’s a recipe here to warm your heart and home. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow soup enthusiasts to discover. Happy cooking!