Spicy Carrot Soup

The perfect balance between spicy and sweet, this Spicy Carrot Soup will warm you up on those chilly night. This healthy and delicious soup, made with carrots, curry, garlic powder, coriander and a little bit of cayenne pepper, is so smooth and creamy!

You’re going to be so surprised at just how simple this spicy carrot soup is to make. Carrots last forever in the fridge, for up to a month to be exactly, so we always have carrots on hand and we try to build meals around it.

If you love Carrot Soup like me, you’ll love these two other recipes too: Carrot Parsnip Soup and Carrot Leek Soup.

For this carrot soup, we use a lot of pantry staples. These spices are almost always in my cupboard and pairing it up with carrots and onions, you probably don’t even need to grocery shop to make this soup! Even better, this soup takes less than 30 minutes from start to finish so it’s the perfect last minute recipe for those busy days.

I have to tell you that this soup is really spicy and if you think it is too much for you just add a little less of each spices and taste to make sure you need to add more or not. For me, the amount of spices is just right, but don’t trust me because I am really a spice fan.

This soup is also perfect if you have guests because not only is it delicious and healthy but it’s also gluten-free, vegan friendly, paleo friendly, and dairy free! Yep, we don’t use any dairy to make this spicy carrot soup creamy and smooth! It also makes for a great side dish, it goes really well with my Carrot Quinoa Salad. And if you can’t get enough of carrots, try my Gluten-free Carrot Muffins as well for a dessert.

Want more soup recipes? Try my Instant Pot Southwest Chicken Soup, Healthy Meatball Soup, Instant Pot Vegetable Beef Soup, Ground Beef Vegetable Soup, Ground Beef Butternut Squash Kale Soup, or my 20-minutes Butternut Squash Soup.

How to Make this Spicy Carrot Soup

Ingredients

• Olive oil
• Onion
• Carrots — peeled and chopped
• Seasoning: salt, ground pepper, curry, coriander, cayenne pepper, garlic powder
• Vegetable broth
• Fresh parsley and peanuts for garnishing

Instructions

Sauté the Ingredients

• In a large soup pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until onions are translucent.
• Then, add carrots and all the spices (salt, pepper, curry, corriander, cayenne pepper and garlic powder) to the pot.

Simmer the Soup

• Stir all together to combine and add vegetable broth.
• Bring it to a boil, cook with lid partially on, until carrots are tender. It is about 20 minutes.

Blend and Serve

• Using an immersion hand blender or a counter-top blender puree the carrots. Taste and add any extra seasonings, if necessary.
• Serve topped with fresh parsley and peanuts.

Spicy Carrot Soup Notes and Substitutions

• If you feel that your soup is too thick, add more vegetable broth to it.
• Feel free to use fresh garlic if you wish.
• Do you like ginger? It makes for a great addition to this spicy carrot soup.
• If you are using a blender, keep in mind that when you blend hot soup, you have to have a way for the steam to release. Most blenders have a small lid at the top that you can keep open. Always be very careful when blending hot soup.
• Don’t feel like making this on the stove? Add everything to a slow cooker for 3-4 hours on HIGH or 6-7 hours on LOW and you’ve got a soup ready for when dinner rolls around!

Make Ahead and Storage Tips

Make Ahead: This soup stores wonderfully and makes for a great meal prep! Simple allow the soup to cool and store it in an airtight container in the fridge for 4-5 days. Reheat on the stovetop or in the microwave (covered with a damp paper towel) until warmed through.

Freezer: There is no dairy in this soup so it freezes really well! You can freeze it in a freezer safe container or in a freezer safe bag. I like to put it in a freezer Ziploc, press out the air, and lay it flat. This way once it’s frozen, it doesn’t take up a bunch of space. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or microwave! This soup should last for at least 3 months in the freezer.

Recipes To Serve with This Soup

• Instant Pot Pot Roast Recipe
• Garlic Herb Butter Roast Chicken
• Baked Meatballs Casserole
• Garlic Butter Pork Tenderloin Recipe
• Blackened Salmon Recipe

Want more soup recipes? Here try this Sweet Potato Chicken Soup Recipe or 30 Healthy Soup Recipes after making my spicy carrot soup!

Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!

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4.08 from 14 votes

Spicy Carrot Soup

This fall spicy carrot soup will warm you up on those chilly night. It is made with carrots, curry, garlic powder, coriander and a little bit of cayenne pepper. 

Prep: 5 minutes

Cook: 20 minutes

Total: 25 minutes

Servings: 4 people

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Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 yellow onion
• ▢ 1 pound carrots peeled and chopped
• ▢ 1/2 tsp tsp salt
• ▢ 1/2 tsp freshly ground pepper
• ▢ 1/2 tsp curry
• ▢ ½ tsp coriander
• ▢ ¼ tsp cayenne pepper
• ▢ 1 tbsp garlic powder
• ▢ 4 cups vegetable broth If you think it's too thick, you can add more.
• ▢ Fresh parsley and peanuts for garnishing

US CustomaryMetric

Instructions

• In a large soup pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until onions are translucent.
  
• Then, add carrots and all the spices (salt, pepper, curry, corriander, cayenne pepper and garlic powder.)
  
• Stir all together to comnine and add vegetable broth.
  
• Bring it to a boil, cook with lid partially on, until carrots are tender. It is about 20 minutes.
• Using an immersion hand blender or a counter-top blender puree the carrots. Taste and add any extra seasonings, if necessary.
• Serve topped with fresh parsley and peanuts.
  

Tips

• If you find the soup too thick for your liking, you can add more broth to thin it out.
• If you are using a blender, you have to have a way for the steam to release. Always be careful blending hot soup.
• You can swap for fresh minced garlic in place of the garlic powder.
• To store: Store leftover carrot soup in an airtight container in the fridge for up to 5 days. 
• To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout. 
• To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.

Nutrition Information

Serving: 1/4 Calories: 117kcal (6%) Carbohydrates: 19g (6%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 954mg (41%) Potassium: 562mg (16%) Fiber: 5g (21%) Sugar: 9g (10%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas