Dinner

Lightly Spiced Carrot Soup Recipe

ByLuna Ryder November 26, 2025November 26, 2025

Introduction

This lightly spiced carrot soup is a comforting and flavorful dish that’s perfect for cozy evenings. Infused with fresh ginger, lemongrass, and a hint of curry, it’s both warming and refreshing. Smooth and creamy, it makes a delightful starter or light meal.

A white bowl with a blue rim holds a bright orange creamy soup, topped with a small swirl of white cream and a silver spoon in it, placed on a white marbled table next to a folded blue and white checkered cloth and a piece of torn brown bread. Behind the bowl, there is a large white soup tureen with a blue rim filled with the same orange soup and a silver ladle inside. To the right of the tureen, a white pitcher with a blue rim holds several silver spoons and forks. The scene feels warm and inviting with soft natural light. 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 serving
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 finely chopped onion, garlic, grated ginger, and chopped red chilli. Cook for 3-5 minutes until softened but not browned.
Step 2: Stir in 1 teaspoon of mild curry powder, then add the sliced carrots, bashed lemongrass stalks, and orange zest strips. Cover the pan and cook over low heat for 10 minutes to allow the flavors to meld.
Step 3: Shake the can of coconut milk well and pour most of it into the pan along with the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes or until the carrots are very soft.
Step 4: Remove the lemongrass stalks and orange zest strips. Use a stick blender or food processor to purée the soup until smooth and creamy.
Step 5: Ladle the soup into bowls and add a swirl of the reserved coconut milk on top. Sprinkle with extra curry powder if desired before serving.

Tips & Variations

For a twist, try adding a handful of fresh coriander or a squeeze of lime juice for extra brightness.
If you prefer a milder soup, reduce the amount of red chilli or remove it altogether.
Use up extra carrots by making a carrot and roast pepper purée: gently cook sliced carrots in butter and water, grill a red pepper until charred, then blend both with red wine vinegar for a delicious side.

Storage

Store any 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. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl with a dark rim is filled with thick yellow-orange soup, topped with a swirl of white cream in the center. The bowl sits on a blue and white checkered cloth, next to a piece of light brown bread with a rough texture. Behind the bowl, there is a large white soup tureen with dark rims holding more soup, with a ladle inside. To the right, a white jug with dark rims holds several spoons and forks. All items are placed on a white marbled surface with some crumbs scattered around. The photo was 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 and coconut milk. Just ensure your curry powder contains no animal-derived ingredients.

Can I use fresh carrots instead of peeled and sliced?

Using whole carrots will require longer cooking time and may affect the texture. It’s best to slice the carrots as instructed for even cooking and smooth blending.