It’s officially Fall which means it’s soup season y’all! No better way to kick off the season than with Creamy Curry Carrot Ginger Soup!
This recipe came to be after cleaning out my fridge one day. I had somehow collected 3 bags of carrots and an abundance of fresh ginger. I am a big fan of carrot-ginger dressing so I want to translate those flavors into soup. When making soup beyond having great aromatics, you need a flavorful backbone that is going to give the soup richness and depth. This comes from the broth you use!
What is broth?
- Broth (or stock) is a flavorful liquid usually made with bones (from chicken, beef, pork, fish or shrimp shells) or it can be made entirely from vegetables
- The broth includes aromatics such as onions, celery, carrots
- Some broths can include additional aromatics such as parsnips, cabbage, fresh herbs like thyme or parsley, bay leaves, black peppercorns and more
- All the ingredients are added into a large pot and covered with COLD water
- These ingredients are simmered for a few hours and then strained to give the final product
As you may know, I consider myself somewhat of a “stock (or broth) queen.” I love making it from scratch and utilizing any leftover bones or vegetable trimmings. However when I am not able to make my own, I turn to really good store-bought options like Aneto Broth!
Why use Aneto Broth?
I like using Aneto Broth for a couple reasons!
- They use all natural ingredients and ZERO additives (no flavorings, coloring or dyes)!
- You can literally read and pronounce all the ingredients like onion, leek, free-range chicken, cabbage, carrots, sea salt and water.
- They taste great! Honestly, most of the time when I use “boxed” broths it doesn’t taste good on it’s own. It’s fine to use in recipes but I wouldn’t drink a cup of it. These broths smell and taste great because they have been simmered on low heat for hours to give you that rich, homemade taste
- They are easy to buy and available on Amazon (commissionable link)!
How Do You Make Creamy Curry Carrot Ginger Soup?
This soup couldn’t be any easier! It’s all made in one pot and only has 11 ingredients (including salt,pepper and oil)! You will need the following ingredients:
- avocado oil (or other neutral oil)
- leeks
- garlic
- ginger root
- carrots
- red thai curry paste
- honey
- Aneto Low-Sodium Chicken Broth (if you want to make this vegan or vegetarian use their vegetable broth)
- coconut milk
- chives (for garnish)
First you’ll, sweat the avocado oil and leeks in a pot or dutch oven
Next, add chopped garlic and sliced ginger (you don’t even need to peel it)!
You’ll add the thai red curry paste and let it bloom in the hot pan for 1 minutes. Add the sliced carrots and let it saute for another minute or two.
Next, add the honey and Aneto Chicken Broth. I used the low sodium chicken broth so I could control how much salt I needed to add. Let the soup simmer for 30 minutes. Add half a can of coconut milk and let that simmer for another 3-4 minutes.
Puree the soup in a blender and garnish with chives and a drizzle of coconut milk. It couldn’t be easier!
Why should you make Creamy Curry Carrot Ginger Soup?
- It’s an easy, one-pot soup perfect for fall and wintertime.
- It can easily be made vegan and vegetarian by using Aneto Vegetable Broth
- It’s a little sweet, spicy and creamy but also healthy
Creamy Curry Carrot Ginger Soup
Ingredients
- 2 tbsp avocado oil
- 1 each leek sliced
- 4 each small garlic cloves chopped
- 1 inch fresh ginger sliced (you don't need to peel it)
- 2 tsp thai red curry paste
- 2 pounds carrots peeled and sliced
- 1 quart Aneto Low Sodium Chicken Broth
- 2 tbsp honey
- 1 can coconut milk save 1/4 cup for garnish
- 2 tbsp chives sliced
Instructions
- In a large pot or dutch, add avocado oil and sliced leeks. Turn the heat to medium-low and allow the leesk to start to sweat (not caramelize). This will take about 5-10 minutes. Season with salt and pepper.
- Next add the garlic and ginger and saute for 1-2 minutes.
- Add the thai red curry paste and allow the curry paste to "bloom" in the pan for about 2 minutes.
- Add carrots and saute for 2-3 minutes. Season with salt and freshly ground black pepper.
- Add Aneto low sodium chicken broth and honey. Give it a stir and season with salt and freshly ground black pepper. Bring the soup up to a boil and then turn it down to a simmer. Place the lid on the pot and allow it to simmer for 30 minutes.
- After the soup has simmered, taste it for seasoning. Next add 1/2 can of coconut milk to the pot. Let the soup simmer for 5 minutes to incorporate the coconut milk.
- Next, add the soup to a blender. Note: Don't add all the liquid, leave about 1 cup behind. You don't want to the soup to be too thin.
- Blend the soup until creamy. If it's too thick add more coconut milk (save 1/4 cup for garnish). If it's still too thick add remaining soup broth.
- To serve, ladle soup into a bowl and drizzle coconut milk and add sliced chives.
Notes
Nutrition
This post is sponsored by Aneto Broth.
Looking for more soup recipes? You’ll love these:
Vegetarian Black Lentil Soup
Vegetarian Chili
Turkey Sausage, White Bean and Escarole Stew
Chicken Chili Verde
Roasted Pumpkin Soup
