Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Curried Carrot Soup

By Thursday, October 10, 2013 , , , , ,

As Autumn is officially on the doorsteps of me and my fellow Northern Hemisphere dwellers, it comes a time to say goodbye to summery salad dinners and welcome warming meals back into our evenings. This curried carrot soup is a simple and delicious weeknight dinner that combines the slightly sweet taste of roasted carrots, with the warming indian spices of cumin, coriander and ginger. It takes very little preparation or cooking, and it's delicious with a dollop of coconut yoghurt and some parsley on top, and a slice or two of homebaked bread to dip in.

Serves 4 as a main

You will need:
3 tbsp coconut oil or olive oil
1kg (2lbs) carrots
1 onion
2 cloves of garlic
3 tbsp ground coriander
3 tbsp ground cumin
2 tbsp fresh ground ginger root
1/2 tbsp garam masala
4-5 cups water

Preheat your oven to 180C, then wash, peel and cut your carrots into small sticks. Throw them into a baking dish with a tbsp or so of oil and shake well, then roast for 45 minutes or until soft and golden brown on the outside. Set aside and get to work on the rest of the soup. Heat a large soup pot and add the remaining oil, then fry the spices lightly until aromatic, then add the onion and garlic, mixing well. Put the lid on the pot to allow the onion and garlic to sweat, and cook on a low heat until they the onion is translucent and soft. Add the roasted carrots and 4 cups of the water and simmer for around 20 minutes until the carrots are tender. Either transfer to a food processor/blender or use a stick blender to make the soup a puree, adding more water if a thinner texture is desired. Transfer back into the pot and reheat until bubbling hot, then serve with a dollop of coconut yoghurt and some fresh herbs

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  1. Do you know any subbstitution to coconut oil? Cuz we dont have it where I live :(

  2. Could I use curry powder instead of the garam masala?