This vegan carrot-golden beet curry soup is earthy, spicy, and so rich thanks to coconut milk. Serve it with bread or piled on top of rice.
This carrot curry soup is my new favorite weeknight meal. It’s a really great set-it-and-forget-it dinner recipe but it’s still loaded with tons of great flavor.
I love smooth, creamy soups but often don’t have the motivation to whip out my immersion blender. Fortunately, this carrot-golden beet curry soup can be eaten smooth or chunky, depending on how you like it. The best part? You only need a few ingredients!
- First, the the staples: oil, water, salt, and pepper.
- Next, the aromatic: lemongrass and curry powder for this one!
- The veggies: carrots and golden beets in this case.
- Lastly, the creaminess: I used coconut milk, though cashew cream could work too!
This vegan carrot curry soup is SO easy to make. But first, what curry powder should you use?
I highly recommend a spicy powder because it’ll pair great with the coconut milk. If you’re averse to rice, a standard curry powder will do. I went with a fiery Malaysian-style curry spice blend made by Auria’s Malaysian Kitchen.
Try it with a simple mild Indian curry powder or use a spicy Madras curry powder. Auria’s Malaysian curry powder had some whole spices, like whole star anise and whole lime leaves which I removed prior to blending. If using a smooth powder, you won’t need to worry about that.
How to make this vegan carrot-golden beet curry soup:
First, prep your ingredients. Remove any tough outer layers of the lemongrass and smash the stalks with the back of your knife. Next, peel and dice the carrots and golden beets.
From there, simply heat a little oil in a large pot and add the lemongrass. Let it sizzle for about 1 minute and then add the carrots and golden beets. Let them cook in the oil for 2–3 minutes before turning and cooking an additional 2–3 minutes more.
Add the curry powder and let it cook until fragrant, about 1 minute. Next, simply cover with water and bring to a boil. Let it simmer for 30–40 minutes until thickened. Once the carrots are fork-tender, it’s basically done!
To finish, add the coconut milk and then blend with an immersion blender until smooth and creamy. That’s it! Serve it over rice, with naan, or add chickpeas or tofu to it, if you want some extra protein.
Vegan Carrot-Golden Beet Curry Soup
- Wide pot
- Immersion blender
- 1 tablespoon neutral oil
- 6- inch piece of lemongrass, tough outer layers removed, and stalk lightly smashed with the back of your knife
- 1 pound golden beets, peeled and diced
- 1 pound carrots, peeled and diced
- 2 tablespoons curry powder
- 5 cups water or vegetable stock
- 15- ounce can coconut milk
- Salt and pepper to taste
For serving (optional):
- Cooked white rice or naan
- Fresh cilantro
- Lime wedges
Cook the vegetables:
- Heat a little oil in a large pot and add the lemongrass. Let it sizzle for about 1 minute until fragrant. Add the carrots and golden beets. Cook the vegetables in the oil for 2–3 minutes before turning and cooking 2–3 minutes more. Season with salt and pepper.
Bloom the curry powder:
- Add the curry powder to the pot and cook, stirring to coat the vegetables with the powder, until fragrant, about 1 minute.
Simmer the soup:
- Pour in the water or stock and bring to a boil. Simmer for 30–40 minutes until the carrots and beets are fork-tender. Taste and season with salt and pepper.
Blend the soup:
- Add the coconut milk and blend the soup with an immersion blender until smooth and creamy. Taste and season once more.
- Ladle the soup into bowls. Serve with cooked white rice or toasted naan. Garnish with fresh cilantro and lime wedges, if you like. Enjoy!