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.

Spicy Carrot Soup

Yield: 4 people
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
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. 
Print Recipe
4.6 from 5 votes

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion
  • 2 celery stalks
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 pound of carrots, peeled and chopped
  • 6 cups vegetable broth
  • 1 tsp curry (add ½ tsp and see how it tastes, add more if desired)
  • ½ tsp coriander
  • ¼ cayenne pepper
  • 1 tbsp garlic powder
  • Fresh parsley for garnishing

Instructions

  1. 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 and celery. Cook until onions are translucent.
  2. Then, add salt and pepper.
  3. Add the carrots along with 6 cups of vegetable broth.
  4. Bring it to a boil, cook with lid partially on, until carrots are tender. It is about 20 minutes.
  5. Now it is time to add curry, coriander, cayenne pepper and garlic powder. Mix everything very well.
  6. Using an immersion hand blender or a counter-top blender puree the carrots. It is not necessary remove the rest of the liquid from the pot to puree the carrots.
  7. Taste and add any extra seasonings, if necessary.
  8. Serve topped with fresh parsley
Course: Soup
Cuisine: American
Keyword: dairy free, gluten-free, lunch, paleo, side dish, Special Diet, vegan, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 117, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 954mg, Potassium: 562mg, Carbohydrates: 19g, Fiber: 5g, Sugar: 9g, Protein: 2g, Vitamin A: 956%, Vitamin C: 14%, Calcium: 42%, Iron: 8%

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