Curried Carrot Ginger Soup

There are three things that inspired this soup:

1) I’m on a curry kick lately. Can’t get enough of it.

2) My favorite juice is carrot, orange, ginger.

3) It was cloudy and a total soup day.

So I went for it… I made curried carrot ginger soup today. (Yes, there was some orange zest in there too.)

It began with all of these ingredients. Add celery. Subtract that lemon. Or better yet, pretend that lemon is an orange.

I love ginger.

Saute sweet potato, carrot, ginger, celery, and onion in a pot in olive oil. Season with salt and pepper. **Make sure your carrots and sweet potatoes are cut to similar size, so they take about the same amount of time to cook.

Add curry and cilantro. Stir it all around a bit- then add water until it covers everything in the pot. I also added some red chili flakes, for some heat. Totally optional.

Cook until carrots and sweet potatoes are fork tender (a fork can go through the vegetable w/o resistance). Add orange zest. Then puree with an immersion blender- by far one of the most useful tools in the kitchen. Taste it- and season it if needed.


Vegan (minus that dollop of yogurt on top, which you could easily do w/o). Comforting. Creamy. Super healthy!

It was also good with some crumbled walnuts. And pita to dip. But I think you could add anything to this soup and it’d be good 😉

Here’s the recipe. Make it fast, while it’s still chili out. It’ll warm you right up!

Curried Carrot Ginger Soup


  • 1 cup diced carrots
  • 1/2 cup cubed sweet potato
  • 2 stalks celery, chopped
  • 1/2 yellow onion, diced
  • 1/2 Tbs grated fresh ginger*
  • 1/2 tsp orange zest
  • Handful fresh cilantro
  • 1 tsp curry powder
  • 1/2 tsp red chili flakes (optional)
  • Water
  • Salt
  • Pepper
  • Olive oil

Method: In large pot add onion, carrots, sweet potatoes, ginger, and celery. Sautee in olive oil, adding salt and pepper, until fragrant and soft, about 8 minutes. Add curry powder and cilantro. Also add chili flakes, if desired. Stir a bit longer, maybe 2 more minutes. Add water until it sits just above the vegetables. Taste the water for salt level- season more if needed. Cover and let simmer for about 10-15 minutes, until carrots and sweet potatoes are fork tender. Add orange zest at this point. Use an immersion blender to puree. Serve with a dollop of yogurt, pita wedges, and/or walnuts. Or anything else you think may go well.

Enjoy 🙂

*At work we grated a bunch of ginger and froze it in ice cube trays. Once frozen, we transferred the cubes into a plastic bag. Makes using ginger much less intimidating! (That’s why the ginger is in the shape it is in, in the third picture above.)

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