Pioneer Woman Carrot Curry Soup

This delicious Pioneer Woman Carrot Curry Soup is a creamy, hot, and nutritious dish perfect for a quick meal. With simple ingredients like carrots, coconut milk, and curry powder, it’s flexible and easy to make. The flavors are rich and comforting, making it the perfect soup to enjoy on a chilly day!

Ingredients Needed

• 1/4 cup coconut oil
• 1 yellow onion, roughly chopped
• 4 cups chopped carrots (peeled and roughly chopped)
• 1 medium russet potato, peeled and roughly chopped
• 4 cups vegetable stock
• 1 can unsweetened coconut milk
• 1 bay leaf
• 1 tbsp curry powder (or more to taste)
• 1 tsp cumin
• Kosher salt to taste

How To Make Carrot Curry Soup

1. Heat Coconut Oil: In a large pot, heat 1/4 cup of coconut oil over medium heat. Add 1 chopped yellow onion and cook for 5-7 minutes until soft and translucent, making sure not to brown the onions.
2. Add Vegetables and Spices: Add 4 cups of chopped carrots, 1 peeled russet potato, 4 cups of vegetable stock, 1 can of coconut milk, 1 bay leaf, 1 tbsp curry powder, and 1 tsp cumin. Stir everything together.
3. Simmer the Soup: Cover the pot, reduce the heat to low, and let the soup simmer for 40 minutes.
4. Puree the Soup: Once the soup is cooked, transfer it to a blender in batches and blend until smooth.
5. Reheat and Serve: Return the smooth soup to the pot, heat it over medium heat, and season with kosher salt to taste. Serve hot and enjoy!

Recipe Tips

• Use Fresh Ingredients: Fresh carrots and onions will give the soup the best flavor and texture.
• Adjust the Spice Level: If you like it spicier, feel free to add more curry powder or even a pinch of cayenne pepper.
• Don’t Skip the Pureeing: Blending the soup makes it creamy and smooth, which is key to its texture.
• Simmer Low and Slow: Let the soup simmer on low heat for the full 40 minutes to ensure the flavors fully develop.
• Season to Taste: Always taste the soup before serving and adjust with more salt or curry powder if needed.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers carrot curry soup in the fridge. Store in an airtight container for up to 4 days.
• Freeze: Transfer leftovers carrot curry soup to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.
• Reheating: Reheat leftovers carrot curry soup on medium heat for 5-7 minutes, stirring occasionally, until heated through. Add water or stock if needed.

Nutrition Fact

Serving Size: 1 cup (approximately 240 grams)

• Calories: 190
• Total Fat: 11 g
• Saturated Fat: 9 g
• Cholesterol: 0 mg
• Sodium: 400 mg
• Potassium: 400 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Sugars: 9 g
• Protein: 2 g

More Pioneer Woman Recipes:

• Pioneer Woman​ Meatball Soup
• Pioneer Woman Minestrone Soup​
• Pioneer Woman Turkey Noodle Soup Recipe​
• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Bean and Ham Soup