GF Recipes

Curried Carrot Ginger Soup

18 Comments 20 February 2011

Curried Carrot Ginger Soup

What’s a girl to do when she has so many carrots that she can’t fit them into the produce drawer?

How does a suburban girl even acquire that many carrots?

It’s purely a result of lack of communication and poor planning.

HM:  Do you need anything from the store?

H: Oh, yes, could you pick up some carrots?

HM:  Sure!

The Housemate (HM) is always willing to pitch in and help.  Aside from picking up shared items at the grocery store, he finds all sorts of thoughtful ways to make our lives easier.  Last spring he helped the Husband stain the deck, he’s awesome at cooking and cleaning up after himself, he takes extreme precautions with the glutenous products he brings into my kitchen (especially since his wife learned that she’s also gluten-intolerant).  He takes out the trash, and I can almost guarantee that he will beat me to emptying the dishwasher at least twice a week.  We love the Housemate, not just because he’s so helpful, but because he has become a part of our family.  We look forward to the day that he completes his studies here in Nashville, and he can join his wife back home.  All will be right when the Housemate and Gluten-Free Jesus Freak are together again, but it will be another bittersweet moment for our family.

I should have been a little more clear when I asked the Housemate to pick up “some carrots”. I also should have remembered that we were getting a CSA delivery in two days, and this is most definitely carrot season.

The humongous bulk carrot bag from Costco was shocking enough, but when I picked up the CSA carrots just days later, I couldn’t help but laugh.

Hence the inspiration for this delightful Curried Carrot Ginger Soup.

Before I share the recipe, note the drastic difference between the organic Bunny-Luv Carrots from Costco and organic carrots from Bountiful Blessings Farm.

Which carrots would you rather eat?  I prefer the gnarly, hairy carrots that taste like candied goodness, myself.

Curried Carrot Ginger Soup
by Heather


  • 2 T. grapeseed oil
  • 1 onion, chopped
  • 1 T. curry powder
  • 3 pounds carrots, chopped
  • 4 c. chicken broth (or vegetable stock for vegetarians)
  • 1/4 tsp. ground cayenne pepper
  • 3 garlic cloves, minced
  • 1 1/2 inches ginger root, finely minced
  • Snipped fresh parsley


1.  Heat the oil in a large pot over medium heat. Saute the onions until they are tender and translucent.

2.  Stir in the curry powder, add the chopped carrots and minced ginger, and stir until the carrots are coated.

3.  Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.

4.  Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.  I like mine thick.

Ladle leftovers into freezer bags in single servings for quick grab-and-go lunches throughout the month.


Thank you, HM!  You and your wife are inspirational in more ways than inspiring this delicious soup.

This recipe is linked to:

Your Comments

18 Comments so far

  1. Erin Block says:

    “I prefer the gnarly, hairy carrots” – me too! This looks so delicious….!

  2. Gail says:

    Finally! I have been waiting for this recipe ever since I smelled that delicious soup at lunch!

  3. Beth says:

    Mmm,I had the best curried carrot soup at a restaurant once but have never thought to make it myself. Looks delicious!

  4. This cracked me up… I’m all to familiar with HM and his bags of Costco carrots! Thanks for taking such good care of him while we’re living in different states! I miss him every minute, but it’s good to know that you and your wonderful husband have welcomed him back again! I miss you ALL!

  5. Melanie says:

    I prefer the gnarly, hairy carrots too. Sometimes its the most oddly shapped veggies and fruits that taste the best. Its a good indicator of somthing being GMO or not as well. Yea for gnarly veggies! Is the curry you use spicy as in hot?

  6. Lauren says:

    So much good stuff here. I too end up with bags and bags of carrots (why?). My new vitamix is en route and this recipe is on the list. I tend to make a beany soup as it’s a full meal but love carrot/ginger anything. You also reminded me of a nutrition professor who told us to buy “the ugliest vegetables” as chances are they had the least “done” to them.

  7. laxsupermom says:

    Yum! That looks like such a satisfying soup! I have to try this! Thanks for sharing.

  8. Renee says:

    I’m ready to make this soup, but I think you forgot to write when to add the ginger. It probably doesn’t matter much, but I thought I’d tell you anyway.


  1. Crockpot Curried Carrot Soup - 20. Apr, 2011

    […] Curried carrot ginger soup, Gluten-Free Cat […]

  2. No Croutons Required – The Winner for February and the Theme for March | backlin1 - 22. Apr, 2011

    […] This month we have two winners for the February creamy soup and salad challenge. Congratulations to Heather of Gluten-Free Cat, who entered this mouthwatering and nourishing Curried Ginger Carrot Soup. […]

  3. NCR – Creamy Soups & Salads – The Roundup | DesiFood Buzz - Exclusive indian food recipes straight from Indian kitchen. - 15. Jul, 2011

    […] […]

Share your view

Post a comment

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

Subscribe by Email

Enter your email address:

Connect with Me

Grab a Button!

© 2018 Gluten-Free Cat. Powered by Wordpress.