Curried Carrot Soup Healthy Vegan Soup Wellplated Com

This luscious, velvety spiced healthy carrot soup is one of the very first recipes I cook when I am transitioning you into fall. At the start of a new season, it’s hard to know your mood—or if a chilly breeze is going to pick up when you least expect it. (Here in Wisconsin, the weather likes to change about every 20 minutes).

Do I need my coat to run to the store?Should I be outside at the park or inside watching a football game?Is it too late for Moroccan Chickpea Salad? (Answer: never!)Is it too early for carrot soup, like Roasted Carrot Soup? (Answer: also never!)

The warm, aromatic flavor of curry is a dream pairing alongside winter squash (it’s why I also love Pumpkin Curry Soup and adding a pinch of curry to my baked Sweet Potato Fries). This soup has a gorgeously smooth texture. It makes every part of me feel soothed, healthy, and complete.

The soup blends the brightness of summer carrots with the crispness of fall apples.It satisfies our cooler-weather desire for comfort food.PLUS, it’s vegan, low-calorie, and packed with vitamins, minerals, healthy fats, and other essential nutrients (like this Potato Curry).

How to Make Curried Carrot Soup

Warming spices, fresh fruits and vegetables, and a satisfying spoonful of dreamy peanut butter will position this soup securely in your family’s regular dinner rotation.

The Ingredients

Carrot. This vitamin-packed vegetable is the star of this soup—providing vitamin A, beta-carotene, vitamin K, and calcium. (For more carrot goodness, try this Instant Pot Carrot Soup with Ginger.)Apple. Adds additional sweetness and a little tartness to the soup.

Onion. Adds a little zip that balances the sweetness of the carrot and apple.Curry Powder. Thanks to curry powder’s unique sweet and savory flavor profile, it not only complements the carrots and apples but also provides a nice contrast too.

Peanut Butter. A few tablespoons of peanut butter give the soup body, creaminess, and an extra layer of flavor. The healthy fats make the soup taste filling, instead of like something is missing. (Peanut butter is also my secret to this Crock Pot Moroccan Chicken.)

Vegetable Stock. Our main cooking liquid that brings this soup together. Feel free to swap for chicken stock if you’re not concerned about keeping this curried carrot soup vegan or vegetarian.Spices. A blend of cinnamon and nutmeg adds warmth, depth, and an earthy aroma that works beautifully with the carrots.Bay Leaf. To add herby complexity.

The Directions

Storage Tips

To Store. Curried carrot soup will keep in the refrigerator for 5 days. I like to portion my leftovers out in individual microwave-safe containers for an easy, grab-and-go lunch.To Freeze. Keep curried carrot soup frozen for up to 3 months. Let thaw overnight in the refrigerator before heating.To Reheat. Warm leftover soup over medium-low heat on the stovetop until steaming. You may also warm, covered, in the microwave using a microwave-safe container.

Recommended Tools to Make this Recipe

Blender. Investing in a quality, high-powered blender like Vitamix was one of the best decisions I’ve ever made for my kitchen.Immersion Blender. A handy tool for making blended soups (like this Crockpot Butternut Squash Soup).Stockpot. For chili, soups, stews, and more, you’ll want a large stockpot to get the job done.

Chopped Peanuts. For a little crunch to contrast the velvety texture of the soup (these Honey Roasted Cashews might be a nice addition too).Cilantro. For color and freshness.Greek Yogurt. For some tang and extra creaminess. (If you want to keep this a vegan curried carrot soup, opt for your favorite non-dairy yogurt alternative.)Apple Slices. For a pretty presentation, and they give a hint to what is in the soup.