Recipe courtesy of Amanda Haas

Curried Carrot Soup

Warm curry and bright orange juice make this velvety carrot soup pop. It’s creamy without using dairy, making it a nourishing appetizer or even a light meal. (Note: You can easily make this soup vegan by substituting vegetable stock for the chicken stock!)
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 10 servings
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2 tablespoons extra-virgin olive oil, plus more for drizzling

2 large shallots, peeled and minced

3 pounds carrots, peeled and coarsely chopped

2 teaspoons curry powder

3 quarts chicken or vegetable broth

1/4 cup fresh orange juice, juice from about 1 orange

Kosher salt, to taste

Freshly ground pepper, to taste

Chopped cilantro leaves, for garnish


  1. In a large, heavy pot over medium heat, warm 2 tablespoons olive oil. Add the shallots and sauté until translucent, about 2 minutes. Add the carrots, curry powder, and broth; increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
  2. Remove soup from heat; add the orange juice. Let cool slightly, 10 minutes. Place an immersion blender into the soup and begin pulsing to break up the carrot chunks. Once the soup has broken down a bit, purée until smooth. (If using a regular blender, ladle the soup into the blender and purée in batches.) Season to taste with salt and pepper.
  3. Ladle hot soup into bowls. Drizzle with additional olive oil, add a sprinkle of cilantro leaves, and serve immediately.
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