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Curried carrot soup recipe

Curried carrot soup recipe

7 ratings

Take a classic carrot soup, add some creamy korma flavours and you have a delicious twist on tradition that also happens to be vegan and dairy-free. Perfect for a filling lunch or great-value midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 443 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 600g carrots, trimmed and roughly chopped
  • 1 baking potato (280g), peeled and chopped
  • 125g korma curry paste
  • 1 vegetable stock pot, made up to 800ml
  • 400ml tin light coconut milk
  • 4 tortilla wraps
  • 15g fresh coriander, chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    7g 36%
  • Sugars

    20g 22%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 64.6g Protein 8.3g Fibre 10.3g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large saucepan over a low heat and cook the onion and garlic for 5 mins or until softened. Add the carrots, potato and curry paste and cook for another 5 mins, stirring. Pour in the stock and coconut milk, bring to a simmer, then bubble over a low-medium heat for 20-25 mins until the veg is tender.
  2. Meanwhile, put the tortilla wraps in the oven for 5 mins or until crisp and golden. Remove and break into pieces.
  3. Stir half the coriander into the soup. Use a stick blender (or regular blender) to blitz the soup smooth, then spoon into bowls. Scatter over the toasted tortilla croutons and remaining coriander to serve.

See more Soup recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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