This carrot curry soup-- this silky, subtle, scented, sensuous, syncophant soup (okay, I just threw syncophant in there because I got carried away with the alliteration)-- is at once the perfect comfort food and a divine offering at a soup-and-sandwich potluck.
This soup recipe is both vegan and gluten-free, which means healing.
INGREDIENTS:
1 tablespoon Coconut Oil
1 large Onion cut into small pieces
1 Red Bell Pepper chopped small
1 1/2 tablespoon Curry Powder (or to taste)
1 thumb-sized piece of Ginger, peeled, grated and minced
3 large Carrots, peeled and cut into small pieces (not grated as in photo)
1 3/4 cup of Water (or vegetable broth)
1- 14 oz. can of Coconut Milk (full fat)
Celtic Sea Salt (to taste)
Freshly ground Black Pepper or a sprinkle of Cayenne
Other spices/herbs as desired (eg., Tumeric, Cumin, Garlic)
METHOD:
- Sauté Onion and Bell Pepper in Coconut Oil until fragrant and translucent
(Nothing like coconut oil to bring out that fragrance!)
2. Stir in Curry Powder, Ginger and Carrots for about 2 or so minutes.
3 Add in Water or Vegetable Broth and bring to a boil.
4. Put lid on pot and turn down to low setting, simmering for about 20 minutes until carrots are soft
5. Remove from heat and allow the mix to cool considerably before transferring, with Coconut Milk and Sea Salt, to a blender carafe (or, alternately, using a stick blender in the soup pot)
6. Do up the soup in a couple of batches if there is too much to safely do at once in the blender
7, Serve hot with black pepper ground at the time of presentation, or a sprinkle of cayenne.
Enjoy this lovely warming soup!
🥤 Article and photos © 2026 Cynthia Zirkwitz | Organic Granny
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