Curry Carrot Soup

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!).  It’s cozy, flavorful, and best of all easy to make.  It uses some pretty humble ingredients and transforms them into a dinner worthy of company….but is also simple enough for a weeknight meal!  Top off the smooth and creamy soup with a mountain of toppings, like crispy shallots, diced apple, and veggie sausages.  And if you’re anything like my family, you’ll find yourself racing for the last little bit of leftovers….that is, if you have any leftover to begin with.

Quick Weeknight Dinner

This curry carrot soup is quick and easy to put together!  I quickly put the shallots and carrots into the pot, add the curry for a pop of flavor, then add the water (you could use veggie broth, but it’s flavorful enough on it’s own with just water), and let it simmer away while I prep the toppings.  Everything is ready in about 30 minutes.

All about the Toppings!

The thing that really makes this carrot soup shine is all of the toppings!  A bowl of soup gets piled high with crispy pan fried shallots, sweet apple chunks, pepitas, veggie sausages, a package of microwave rice, and parsley.  It’s all yummy, but in my house the race is on for the crispy shallots because they’re our favorite!

I HEART Curry Powder!

Of all the flavors out there, curry is one of my favorites.  I never miss an opportunity to add curry powder to a dish.  Here are some of my favorite dishes:

• Curry Chickpea Salad
• Air Fried Cauliflower
• Curried Garbanzo Soup with Tomato Broth

More Soups you will love!

• Restaurant Style Vegan Lentil Soup
• Pumpkin Curry Soup
• Vegan Tomato Soup with Crispy Croutons
• Vegan Black Bean Soup
• Barley Minestrone Soup for Christmas Eve

Let’s make Curry Carrot Soup!

I hope you enjoy this Curry Carrot Soup recipe as much as my family does!  Give it a try, and leave me a note in the comments telling me how you like it!

Print Recipe

Curry Carrot Soup

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!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Entree, Soup

Cuisine: American

Keyword: soup

Servings: 4 people

Ingredients

For the Soup:

• 1 Tablespoon olive oil (plus extra for fried shallots)
• 1 cup diced shallots 1 large shallot (or 1 medium onion is ok)
• 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, see notes

For the Toppings:

• Brown rice/quinoa/wheatberries prepared, see notes
• 1 cup sliced shallots (1 large shallot)
• ½ cup pepitas pumpkin seeds, see notes
• 1 large crisp apple diced
• 1 package of veggie sausages, diced see notes
• 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, about 5 minutes. 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, about 20 minutes.
• 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. Set aside.
• 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. Prepare other toppings and set aside.

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!

Notes

Rice: I like using precooked packaged brown rice to make it super easy—prepare enough servings for each person you are serving

Pepitas: pepitas are pumpkin seeds, sliced and toasted almonds would also be delicious

Milk: optional, I like using soy or oat milk.  If you choose to omit it add 2 more cups of water or veggie stock

Sausage: I like Field Roast maple breakfast links or apple sage sausages in this soup

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!