As someone who is guilty of occasionally making assumptions about what my children will not eat, I’m always pleasantly surprised when I’m wrong. Especially when any of my kids discover they actually like a dish after convincing themselves they wouldn’t. When this happens, I can’t help but feel a bit redeemed considering the many times they have rejected new foods (or familiar foods served in unfamiliar ways).

However, as my kids grow older, particularly my daughters, I’m learning that their taste buds are evolving. Foods they once rejected, sometimes several times in the past, become new favorites with even earnest requests for me to make it.

Today I would like to share a recipe with you for Carrot Ginger Curry Soup. Because of the creaminess and texture of this velvety soup, kids who are adverse to the texture of carrots even like this soup. The apple compliments the natural sweetness of the carrots which balances out the flavors of the spiciness of the curry and the hint of ginger. Topped with a few slivers of fresh basil, this warm and comforting soup is a perfect way to welcome Fall.

My daughters love this soup. Based on that alone I think this soup is worth giving a try. Who knows, you may convert some carrot haters into lovers. Enjoy!

Recipe: Carrot Ginger Curry Soup

  • Prep Time: 10 min(s)
  • Cook Time: 20 min(s)

A simple yet flavorful carrot soup recipe with hints of ginger, red curry, and coconut milk.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken or vegetable broth
  • 1 - 14 ounce can Asian coconut milk
  • 1-2 teaspoons red curry paste
  • 6 medium-large carrots, peeled and chopped
  • 1 apple (any variety), peeled and chopped
  • salt and pepper
  • optional: fresh basil for garnish, slivered


  1. In a large soup pot over medium high heat, add the olive oil, onion, ginger, and garlic.
  2. Stirring occasionally, cook the onion mixture for about 5 minutes until the onions are soft.
  3. Add the broth, coconut milk, ½ teaspoon curry paste, carrots, and apple.
  4. Cover the pot and bring the soup to a boil. Reduce the heat and allow the soup to simmer for 15 minutes.
  5. Taste the soup and add more curry paste, a ½ teaspoon at a time, for more heat and spiciness up to 1 ½ teaspoons.
  6. Season with salt and pepper, if necessary.
  7. Carefully transfer the soup to a blender or food processor.
  8. Blend/puree the soup until smooth.
  9. Garnish with slivers of fresh basil and serve immediately.

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One Response to “Carrot Ginger Curry Soup”

  1. Kate

    We just made this soup tonight, and it was delicious! Our 5 year old ate it, and we (the adults) had two servings each. Perfect “Welcome Fall” soup! Thanks for the recipe!