Spicy Carrot Soup
From the author, David Sterkel: Last week, my local grocery store had carrots on sale for 49 cents per pound! When I saw the price, I immediately filled bags with carrots and had no plan on what I would make. Last night, it was really cold out and I started craving soup. When I opened the refrigerator, I was hit in the face with a vat of carrots … here is what I came up with. A Spicy Carrot Soup!
From Plant-Based on a Budget: This Spicy Carrot Soup is simple, full of sweet carrot flavor, and the perfect transition from winter to spring.
If you are a soup lover like we are, then brace yourself for a super delicious Spicy Carrot Soup recipe coming your way! It’s (very) budget-friendly, sweet, spicy, and perfect for some fall/winter cozy days with the family.
This Spicy Carrot Soup is velvety smooth, packed with sweet carrot flavor, garlic, and has just enough spice to give it an edge. Even though there seems to be something sort of enchanting and elegant about pureed soups, they are often the easiest, most minimal ingredient recipes out there, and this spicy carrot soup is no exception.
Affordable Carrots
This Spicy Carrot Soup shines through its sweetness, spicy kick, and creaminess, but those are not the only reasons why we love it so much. Carrots must be one of the most affordable vegetables on the planet, making this fantastic soup a highly rated Plant-Based on a Budget recipe.
At $0.49 a pound, carrots should always be a part of your weekly food haul, and we are happy to report that there are so many delicious plant-based dishes you can easily prepare with them. From these incredible glazed carrots, these carrot cake muffins, our crunchy edamame salad, to some warming carrot cake oats for breakfast!
Immersion Blender Magic
The beauty of soup lies in its simplicity. You only need a basic large pot, and you’re pretty much set. No need for fancy equipment or techniques. We are all for it, but if there’s one gadget that can turn your soup game from great to amazing is an immersion blender.
They might seem like a very optional accessory to some, but when it comes to achieving a perfectly creamy or semi-chunky soup, it is a fundamental need. If you’d like to play with the texture, for this Spicy Carrot Soup, you can blend only ⅔ of it and leave some yummy chunks in there. This immersion blender will also come in handy for our favorite Corn Chowder!
But don’t worry, the recipe will tell you how to blend the soup in an upright standard blender, too.
Warm-up this winter season with a tasty bowl of Spicy Carrot Soup!
The Ingredients and Substitutes
- Vegetable Oil: 2 tablespoons
- Onion: 1 large diced (use onion of your choice)
- Garlic: 3 cloves, minced
- Ginger: 2 tablespoons, minced
- Celery: 6 stalks with leaves, chopped
- Extra Hot Curry Powder: 1 tablespoon (regular curry will work as well)
- Garam Masala: 1 tablespoon
- Salt: 1-2 tablespoons (start with one and increase to taste)
- White Pepper: 1 tablespoon (black pepper will work too)
- Carrots: 10 large, chopped
- Vegetable Broth: 4 cups
- Coconut Milk: 1 can (13.5 ounces)
How to Make Spicy Carrot Soup?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Heat the oil over medium heat in a large pot.
- Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
- Add the curry, garam masala, salt, and pepper. Cook over medium heat for about 10 minutes.
- Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower the heat to a medium-low and cook for 20-30 minutes until carrots are very soft.
- Puree. Carefully place the mixture in a blender once the carrots are very soft. If you have an immersion blender, you can do this in the pot.
- Place the soup back in the pot when the vegetables are broken down, and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
- Serve & Enjoy!
Recipe Notes & Tips
- Use caution when blending. Steam expands quickly in a blender and can cause ingredients to splatter everywhere.
- Keep leftovers in the fridge and enjoy the next day or over the next 3-4 days.
- If you’re into cold soups, the spicy carrot soup is delicious when it’s chilled as well.
This Vegan Spicy Carrot Soup is:
- 100% plant-based
- Easy to throw together with just a few simple ingredients.
- Perfect for a simple weeknight dinner or make-ahead meal.
- Creamy and delicious!
What Do You Eat With Spicy Carrot Soup
Vegan carrot soup is a very light meal, which means your sides can range from light to heavy. The great thing about soup in general is that it pairs well with countless sides.
Consider pairing it with a fall-inspired salad. You can also never go wrong with a side of skillet cornbread!
FAQs
Can I freeze this recipe?
Yes, just make sure the spicy carrot soup is completely cooled before placing it in the freezer.
Can I cook the carrots beforehand?
You can use roasted carrots, which will change up the flavor a bit, making it a tad richer.
How do you reheat the soup?
When reheating from the freezer, let the carrot soup thaw naturally and then heat in the microwave or on the stovetop. Just skip the thawing step if reheating from the fridge.
More VEGAN Carrot Recipes You’ll Love
- Carrot Cake Oats
- Carrot Cake Muffins
- Pickled Carrots & Daikon Radish
- Japanese Carrot Ginger Salad Dressing
Photos by Alfonso Revilla
Spicy Carrot Soup
Equipment
Ingredients
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of minced ginger
- 6 celery stalks with the leaves, chopped
- 1 tablespoon of extra hot curry powder (regular curry will work)
- 1 tablespoon of garam masala
- 1 to 2 tablespoons of salt, start with one and increase by preference
- 1 teaspoon of white pepper (black will work)
- 10 large carrots, chopped
- 4 cups of vegetable broth
- 1 (~13.5-ounce) can of coconut milk
Instructions
- In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
- Add the curry, garam masala, salt, and pepper. Cook over medium heat for about 10 minutes.
- Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes until carrots are very soft.
- When the carrots are very soft, puree the mixture in a blender. If you have an immersion blender, you can do this in the pot.
- When the vegetables are broken down, put the soup back in the pot and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
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