Roasted Carrot Curry Noodle Soup

BY : PUBLISHED : October 9th, 2013 UPDATED: August 5th, 2022

From an over abundance of carrots this delicious soup was born. Onion, garlic, ginger, and carrots are roasted in the oven to concentrate their flavors, then blended with vegetable broth, coconut milk and spices. It's simple to make and warming on the coolest fall days. The noodles are completely optional, though they do add a nice touch of texture. The vitamins, minerals, and immunity boosting power of this soup are well worth the roasting time. Just throw the veggies in the oven and relax until it's time to blend. This soup does make a large pot, save it for the rest of the week, or halve the recipe if you prefer.

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A square white bowl fill with roasted carrot curry soup.

A square white bowl fill with roasted carrot curry soup.

Curried Carrot Soup with Noodles

Renee Press
This recipe for curried carrot soup sprang from an over abundance of carrots from my garden!  Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that's warming on the coolest fall days. 
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Asian
Servings 6 servings
Calories 367 kcal
METHOD Stovetop
DIET Vegan


  • 5 cups of sliced carrots
  • 1 yellow or red onion sliced
  • 2- inch ginger peeled and sliced
  • 5 garlic cloves unpeeled
  • 1 Tablespoon of salt
  • 1 Tablespoon of cumin
  • ½ teaspoon of cayenne pepper
  • 6 cups of vegetable broth
  • 15 ounces of canned coconut milk
  • juice from 1 lemon
  • 2 Tablespoons of soy sauce
  • 1 Tablespoon of rice vinegar or any vinegar
  • 2 cups of cooked rice noodles optional


  • Preheat the oven to 450 degrees F. Lightly oil a baking sheet or use parchment paper, and spread carrots, onion, ginger, and garlic cloves onto it.
  • Sprinkle with salt, cumin, and cayenne.
  • Place in oven and bake for 25 minutes until carrots and onions are starting to brown.
  • In a large pot, combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from its papers and add all veggies to the pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles if using and serve.


  • Add the noodles right before serving so they don’t keep cooking in the hot soup and become mushy. 
  • Roasting the vegetables may seem like an extra step but the carrots really develop richer, sweeter flavors when roasted in the oven to make this soup.


Calories: 367kcalCarbohydrates: 59gProtein: 4gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2528mgPotassium: 573mgFiber: 4gSugar: 8gVitamin A: 18403IUVitamin C: 12mgCalcium: 79mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press

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