Curried Carrot Soup

Name: Curried Carrot Soup
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil, plus more for serving; 1 large shallot, minced; 1 1/2 pounds carrots, peeled and coarsely chopped; 1 teaspoon curry powder; 6 cups low-sodium chicken broth; 2 tablespoons fresh orange juice; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; Plain yogurt and chopped cilantro, optional, for serving

Published November 9, 2026

Cooking Club Team · 2026-11-09 · 32 min

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Creamy curried carrot soup with yogurt, cilantro, olive oil, and curry spice

This curried carrot soup combines sweet carrots, aromatic shallot, warm curry powder, and a splash of fresh orange juice in a silky, colorful bowl.

Serve it warm for a cozy meal or chill it for a refreshing make-ahead starter.

Prep: 10 min · Cook: 22 min · Total: 32 min

Cuisine: American-inspired · Course: Soup

THE RECIPE

Curried Carrot Soup Recipe Card

Prep10 min

Cook22 min

Total32 min

Servings4

Ingredients

1 tablespoon olive oil, plus more for serving
1 large shallot, minced
1 1/2 pounds carrots, peeled and coarsely chopped
1 teaspoon curry powder
6 cups low-sodium chicken broth
2 tablespoons fresh orange juice
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Plain yogurt and chopped cilantro, optional, for serving

Instructions

Warm the olive oil in a large saucepan over medium heat. Add the shallot and cook, stirring often, until softened and translucent, about 2 minutes.
Add the carrots and curry powder. Stir for 30 seconds, then pour in the broth and bring the mixture to a boil.
Reduce the heat, cover, and simmer until the carrots are very tender, about 20 minutes. Remove from the heat and stir in the orange juice.
Blend the soup until smooth with an immersion blender, or carefully purée it in batches in a countertop blender. Season with salt and black pepper.
Serve warm with a drizzle of olive oil, or cool and refrigerate for 2 to 8 hours for a chilled soup. Garnish with yogurt and cilantro if desired.

Tips for Smooth Carrot Soup

Cut the carrots into similar-size pieces so they soften evenly.
Bloom the curry powder briefly with the vegetables to bring out its aroma.
For an extra-silky texture, blend for a full minute and strain the soup if desired.
Taste after adding the orange juice, then adjust the salt and pepper.

Substitutions and Variations

Use vegetable broth for a vegetarian version. Coconut milk can replace part of the broth for a richer, dairy-free variation. Add ginger, cayenne, or extra curry powder for a bolder flavor.

Storage

Refrigerate the soup in a covered container for up to 4 days. Reheat gently over medium-low heat, stirring often. Freeze without the yogurt garnish for up to 2 months and thaw overnight in the refrigerator.

Frequently Asked Questions

Can I serve this soup cold?

Yes. Let it cool, cover, and refrigerate for 2 to 8 hours. Stir well and adjust the seasoning before serving.

Can I use a countertop blender?

Yes. Blend in small batches, remove the center cap from the lid, and cover the opening loosely with a towel so steam can escape.

How can I make the soup creamier?

Blend in a small amount of coconut milk, heavy cream, or plain yogurt after the soup is smooth.

By Cooking Club Team

Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.

Featured image: AI-generated food photography.

Soup Blended Carrots Vegetarian option