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Vegan Carrot Curry Soup


"Simple, flavorful, comforting!"
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35 m servings 161 cals
Original recipe yields 8 servings

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  • Prep

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  1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
  3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.


  • Cook's Note
  • Substitute 2 cups of cauliflower, steamed until tender and pureed in a blender, for the coconut milk, if desired.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving: 161 calories; 11.1 g fat; 15.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 317 mg sodium. Full nutrition

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Read all reviews 65
  1. 83 Ratings

Most helpful positive review

I have been dealing with gallbladder issues and there are very few foods I can eat. After having many bland meals, this was a great flavorful change. I just made it for a second time. It took...

Most helpful critical review

I'm not so into coconut but this soup does have a very nice flavour. I agree with another reviewer in adding a little onion.

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Least positive

I have been dealing with gallbladder issues and there are very few foods I can eat. After having many bland meals, this was a great flavorful change. I just made it for a second time. It took...

I replaced half the broth with water because I need to watch out for sodium. I ran the carrots through the food processor before putting them in the broth at the beginning. Then when it was time...

This worked wonderfully in my slow cooker also. I added a little fresh minced ginger.

Fantastic. Warming and addictive and much better than expected. I used veg "Better than bouillon" for stock and added half teaspoon ground fenugreek. Perfect winter meal, garnished with a dollop...

I was hesitant to make carrot soup for my first time but was pleasantly surprised with this vegan recipe! It is quick and easy to make. It is also delicious and a great alternative for those w...

I love this soup! I caramelized an onion and added, saving some for garnish with homemade croutons. I used my immersion blender which makes life so much easier. I was very wary of the coconut...

This was excellent! I made it as directed except substituting chicken broth for vegetable broth, which I did not have. (At that point of course it is no longer vegan, but that isn't a concern ...

This recipe was one of the biggest surprises I've had in awhile. It was SO easy to put together, came together quickly and had an amazing depth of flavor. I love how smooth the coconut milk ma...

I utterly loved this, though I used a quick garam masala mix (from this site). However, my husband didn't care for the sweet spices in the garam masala. THE SECOND DAY, THEY WERE MORE SUBTLE. ...