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Creamy Carrot and Potato Soup with Curry and Ginger Recipe

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★★★★

4 from 20 reviews

This creamy and flavorful carrot soup combines tender carrots, potatoes, and aromatic vegetables simmered to perfection. Enhanced with ginger, curry powder, and a touch of cream, it’s a comforting dish perfect for any season. Garnished with fresh thyme, this soup delivers a warming and smooth experience that’s both satisfying and easy to make.

Ingredients

Scale

Base Ingredients

  • 3 tbsp butter
  • 2 ½ cups peeled and sliced carrots (about 5 medium carrots)
  • 1 large russet potato (peeled and cubed)
  • 1 cup chopped onion
  • 1 stalk celery (chopped)
  • 2 cloves garlic (minced)

Liquids and Seasonings

  • 3 cups low-sodium vegetable broth
  • 1 tbsp brown sugar
  • 1 tsp ground ginger (or adjust to your liking)
  • ¼ tsp dried thyme
  • ½ cup heavy whipping cream
  • 1 tsp curry powder
  • 1 tsp coarse salt
  • 1/8 tsp ground black pepper

Garnish

  • Fresh thyme for garnish

Instructions

  1. Cook aromatics: Melt butter over medium heat in a Dutch oven or medium heavy-bottomed pot. Add carrots, potato, onion, and celery. Sauté, stirring occasionally, until onion and celery have softened, about 3 minutes. Then, stir in the minced garlic and cook until fragrant, about 20 seconds.
  2. Add broth and simmer: Add the vegetable broth, brown sugar, ground ginger, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook, stirring occasionally, until the vegetables are tender, about 30 minutes. Uncover and reduce the heat to low to let the soup cool down slightly for 15 minutes.
  3. Blend: Using a handheld immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
  4. Add cream and seasonings: Stir in the heavy whipping cream, curry powder, coarse salt, and ground black pepper into the blended soup, mixing well.
  5. Cook again: Continue cooking the soup on low heat for about 5 more minutes to warm through and let flavors meld.
  6. Serve: Ladle the hot soup into bowls. Garnish with a drizzle of cream, a crank of fresh cracked black pepper, and a sprig of fresh thyme. Enjoy warm.

Notes

  • Use a Dutch oven or heavy-bottomed pot for even cooking and easy blending.
  • Adjust the ginger and curry powder amounts to suit your taste preferences.
  • To make this soup vegan, substitute butter with olive oil and heavy cream with coconut cream or a plant-based alternative.
  • For a smoother soup, carefully blend in batches using a blender.
  • Low-sodium broth is recommended to control the salt content.

Keywords: carrot soup, creamy carrot soup, vegetable soup, easy soup recipe, healthy soup, autumn soup, blender soup, stovetop soup

Find it online: https://epicrecipebox.com/creamy-carrot-and-potato-soup-with-curry-and-ginger-recipe/