Dinner

Lightly Spiced Carrot Soup Recipe

ByNoah Steele November 27, 2025November 27, 2025

Introduction

This lightly spiced carrot soup offers a comforting blend of warming curry notes and fragrant ginger, perfect for any season. Smooth and creamy with a hint of heat from chilli, it’s a vibrant way to enjoy everyday carrots.

A white bowl with a blue rim holds a thick, orange soup with a swirl of white cream on top and a spoon resting inside. Behind it, a large white soup tureen with a blue rim is filled with the same soup, with a ladle standing inside. To the right, a white jug with a blue rim holds silver spoons and forks. A blue and white checkered cloth is placed next to the bowl, and a piece of torn bread lies on the white marbled surface, along with some crumbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped

1 garlic clove, chopped
Knob of fresh root ginger, grated

1 red chilli, deseeded and chopped
1 tsp mild curry powder, plus extra for garnish

1kg carrots, trimmed and sliced
2 lemongrass stalks, bashed
2 strips orange zest

400g can coconut milk
700ml vegetable stock

Instructions

Step 1: Heat the vegetable oil in a large pan with a lid over medium heat. Add the onion, garlic, ginger, and chilli, and cook gently for 3 to 5 minutes until softened.

Step 2: Stir in the mild curry powder, then add the sliced carrots, lemongrass stalks, and orange zest. Cover the pan and cook on low heat for 10 minutes.
Step 3: Shake the can of coconut milk well. Pour most of the coconut milk into the pan along with the vegetable stock. Bring to the boil, then reduce to a simmer and cook for 15 minutes until the carrots are very tender.
Step 4: Remove the lemongrass stalks and orange zest. Use a stick blender or food processor to purée the soup until smooth.

Step 5: Ladle the soup into bowls. Garnish with a swirl of the reserved coconut milk and a sprinkle of extra curry powder if desired before serving.

Tips & Variations

For a delicious twist, try using a carrot and roast pepper purée: gently cook sliced carrots in butter and water until soft, grill and peel a red pepper, then blend with red wine vinegar to serve alongside meats.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.

How to Serve

A large white soup tureen with a thin blue rim is filled with thick orange pumpkin soup, a ladle inside. In front of it, a white bowl with the same blue rim contains a serving of the orange soup with a small swirl of white cream on top, and a spoon inside. Next to the bowl, there is a torn piece of bread resting on a white marbled surface, beside a blue and white checkered cloth. To the side, a white pitcher with a blue rim holds a bunch of silver forks and spoons. The scene is set on a white marbled table with a rustic white chair in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock, coconut milk, and vegetable oil with no animal products.

What can I use instead of lemongrass?

If you don’t have lemongrass, you can substitute with a small amount of lemon zest and a teaspoon of ginger to add a similar fresh, citrusy note.