A vibrant and warming soup made with sweet carrots, spicy ginger, and aromatic curry spices, perfect for a cozy meal.

Units Scale

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant and onion is translucent.
Stir in curry powder and cook for 1 minute to release the flavors.
Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until carrots are tender.
Use an immersion blender or transfer in batches to a blender to puree the soup until smooth.
Stir in coconut milk and season with salt and pepper. Heat through but do not boil.
Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.

Adjust the amount of curry powder based on your spice preference.
Use full-fat coconut milk for a richer soup or light coconut milk for a lighter option.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Add a pinch of cayenne pepper for extra heat if desired.