Curry Carrot Soup is a quick and easy weeknight dinner! Just a few pantry ingredients come together to make a dinner worthy of company! Bonus: you can mix and match toppings to suit everyone’s tastes!
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Curry Carrot Soup
This curry carrot soup recipe is adapted from a recipe that my mom makes (she actually made it for Irving and I on the first night we came home from the hospital when David was born!).
Quick Weeknight Dinner
All about the Toppings!
The thing that really makes this carrot soup shine is the toppings! A bowl of soup gets piled high with crispy fried shallots, sweet apple chunks, pepitas, a package of microwave rice, and parsley.
More Soups you will love!
- Restaurant Style Vegan Lentil Soup
- Pumpkin Curry Soup
- Vegan Tomato Soup with Crispy Croutons
- Edamame Miso Soup from Awesome Vegan Soups
- Vegan Black Bean Soup
- Barley Minestrone Soup for Christmas Eve
- Curried Garbanzo Soup with Tomato Broth
Let’s make Curry Carrot Soup!
I hope you enjoy this Curry Carrot Soup recipe as much as my family does! It’s such an easy dinner to throw together, and customize to each person’s preferences! Give it a try, and leave me a note in the comments telling me how you like it!
Curry Carrot Soup
Ingredients
For the Soup:
- 2 Tablespoon olive oil plus extra for shallots
- 1 cup diced shallots 1 large shallot or 1 medium onion
- 3 cloves garlic
- 1 pound carrots roughly chopped (no need to peel if they are organic and cleaned well)
- 2 teaspoons curry powder
- 1 teaspoon salt
- 4 cups water
- 2 cups non dairy milk unsweetened (I like using oat or soy)
For the Toppings:
- Brown rice/quinoa/wheatberries prepared (—I like using precooked packaged brown rice—enough servings for each person you are serving)
- 1 cup sliced shallots (1 large shallot)
- ½ cups pepitas (pumpkin seeds—I get salted and roasted)
- 1 large crisp apple diced
- 1 package of veggie sausages, diced (I like Field Roast maple breakfast links or apple sage sausages)
- parsley
Instructions
For the Soup
- Heat olive oil in a large pot over medium heat. Add the shallot and cook until softened and slightly brown. Add garlic and cook lightly. Add carrots, curry powder, and salt. Mix well.
- Add water and bring to a boil. Once boiling, cover and reduce to low heat. Cook until carrots are very tender. Once tender, remove from heat. Blend thoroughly with an immersion blender until completely smooth. Alternately, carefully transfer to your blender and blend. While whisking, pour in milk and stir completely.
- While the soup is cooking you can prep your toppings. In a frying pan, heat a drizzle of oil and add the shallots. Cook over medium heat until they are browned and slightly crispy—about 15 minutes. Remove to a plate lined with a paper towel to drain oil. Place the veggie sausages in the pan and cook to heat them through and crisp them up a bit. Remove from heat.
To serve:
- To serve, I like to place all of the toppings in little bowls. Fill each soup bowl with a few ladles of soup and then top as desired. I start with a scoop of rice in the center and then add the pepitas, apples, sausages, shallots, and parsley. Enjoy!
From the 2014 archives…
It is officially fall! David had his first day of school today (what?!?) so I’m finally ready to admit that summer is over. Also, David had his first day of school today and is zonked out on the couch so I get to write a new post! I’m liking this school thing!
