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This creamy and healthy Curried Carrot Soup is the perfect balance of sweet, spicy, and savory in a single bowl. It’s surprisingly vegan, low on calories, and will wrap you up like a cute, chunky fall sweater.

The best curried carrot soup recipe with apples and chopped peanuts on top

This luscious, velvety spiced healthy carrot soup is one of the very first recipes I cook when I am transitioning you into fall.

At the start of a new season, it’s hard to know your mood—or if a chilly breeze is going to pick up when you least expect it. (Here in Wisconsin, the weather likes to change about every 20 minutes).

  • Do I need my coat to run to the store?
  • Should I be outside at the park or inside watching a football game?
  • Is it too late for Moroccan Chickpea Salad? (Answer: never!)
  • Is it too early for carrot soup, like Roasted Carrot Soup? (Answer: also never!)
Curried carrot soup with apple with peanuts in a white bowl

5 Star Review

“I just made your fabulous soup for the 4th time. Is my family sick of it yet? Nope! Rave reviews and empty bowls each time.”

— Sue —

The warm, aromatic flavor of curry is a dream pairing alongside winter squash (it’s why I also love Pumpkin Curry Soup and adding a pinch of curry to my baked Sweet Potato Fries).

This soup has a gorgeously smooth texture. It makes every part of me feel soothed, healthy, and complete.

  • The soup blends the brightness of summer carrots with the crispness of fall apples.
  • It satisfies our cooler-weather desire for comfort food.
  • PLUS, it’s vegan, low-calorie, and packed with vitamins, minerals, healthy fats, and other essential nutrients (like this Potato Curry).
Vegan curried carrot soup topped with cilantro and peanuts

How to Make Curried Carrot Soup

Warming spices, fresh fruits and vegetables, and a satisfying spoonful of dreamy peanut butter will position this soup securely in your family’s regular dinner rotation.

The Ingredients

  • Carrot. This vitamin-packed vegetable is the star of this soup—providing vitamin A, beta-carotene, vitamin K, and calcium. (For more carrot goodness, try this Instant Pot Carrot Soup with Ginger.)
  • Apple. Adds additional sweetness and a little tartness to the soup.


For the smoothest soup consistency possible, choose a soft-cooking apple, like McIntosh or Golden Delicious, as opposed to apples that hold their shape through cooking like Granny Smith or Honeycrisp.

  • Onion. Adds a little zip that balances the sweetness of the carrot and apple.
  • Curry Powder. Thanks to curry powder’s unique sweet and savory flavor profile, it not only complements the carrots and apples but also provides a nice contrast too.

Substitution Tip!

If you don’t have curry powder on hand, try making your own unique blend. Try a combination of garam masala, cumin, coriander, turmeric, and ginger. You could also add nutmeg, allspice, cinnamon, or chili powder too. Every curry powder is a little different, so don’t be afraid to experiment.

A bowl of Creamy curried carrot soup with yogurt, cilantro, and a spoon
  • Peanut Butter. A few tablespoons of peanut butter give the soup body, creaminess, and an extra layer of flavor. The healthy fats make the soup taste filling, instead of like something is missing. (Peanut butter is also my secret to this Crock Pot Moroccan Chicken.)

Substitution Tip

If you have peanut allergies, you could try making this curried carrot soup with a nut-free product like WowButter instead. I have not tried this swap personally, however, so keep in mind that it would be an experiment. Other nut butters, such as almond butter or cashew butter can be substituted for the peanut butter.

  • Vegetable Stock. Our main cooking liquid that brings this soup together. Feel free to swap for chicken stock if you’re not concerned about keeping this curried carrot soup vegan or vegetarian.
  • Spices. A blend of cinnamon and nutmeg adds warmth, depth, and an earthy aroma that works beautifully with the carrots.
  • Bay Leaf. To add herby complexity.

Curried Carrot Soup Toppings

While this soup is simply divine on its own, I love to add a few special garnishes that really take this soup to another level of YUM!

  • Chopped Peanuts. For a little crunch to contrast the velvety texture of the soup (these Honey Roasted Cashews might be a nice addition too).
  • Cilantro. For color and freshness.
  • Greek Yogurt. For some tang and extra creaminess. (If you want to keep this a vegan curried carrot soup, opt for your favorite non-dairy yogurt alternative.)
  • Apple Slices. For a pretty presentation, and they give a hint to what is in the soup.

The Directions

sautéing onions in a large soup pot
  1. Sauté the onions.
cooking carrots, apples and spices together in a soup pot until tender
  1. Stir in the spices, carrots, and apples.
simmering vegan curried carrot soup in a soup pot
  1. Add stock and bring to a boil. Then reduce the heat, cover, and simmer.
blending curried carrot soup until smooth in a blender
  1. Transfer soup to a blender. Add peanut butter and puree until smooth.


For less fuss, you can alternatively use an immersion blender directly in the pot.

seasoning pureed carrot soup after blending
  1. Return the puree back to the pot, season with pepper, and serve. Garnish and ENJOY!

Storage Tips

  • To Store. Curried carrot soup will keep in the refrigerator for 5 days. I like to portion my leftovers out in individual microwave-safe containers for an easy, grab-and-go lunch.
  • To Freeze. Keep curried carrot soup frozen for up to 3 months. Let thaw overnight in the refrigerator before heating.
  • To Reheat. Warm leftover soup over medium-low heat on the stovetop until steaming. You may also warm, covered, in the microwave using a microwave-safe container.

Meal Prep Tip

For an easy weeknight meal, pre-chop all of your veggies and apples the night before and store them in the fridge overnight.

What to Serve with Curried Carrot Soup

a close up of a white bowl filled with creamy curried carrot soup

Recommended Tools to Make this Recipe

  • Blender. Investing in a quality, high-powered blender like Vitamix was one of the best decisions I’ve ever made for my kitchen.
  • Immersion Blender. A handy tool for making blended soups (like this Crockpot Butternut Squash Soup).
  • Stockpot. For chili, soups, stews, and more, you’ll want a large stockpot to get the job done.

Frequently Asked Questions

Is Carrot Soup Healthy?

Yes! This healthy curried carrot soup is an excellent vegetarian and vegan soup recipe. The low calories in curried carrot soup paired with its high fiber and vitamin A content make it a smart dinner choice.

Is Curried Carrot Soup Gluten Free?

Yes. This recipe, as it is written, is gluten free. However, check your labels while you’re shopping since peanuts, peanut butter, and curry powder can sometimes include gluten-containing additives or be processed in a facility that is not gluten free certified.

Can Coconut Milk Be Added to Curried Carrot Soup?

Yes! Several readers have reported making this a curried carrot soup with coconut milk. For a thinner soup, you can add 1/2 cup of coconut milk to the recipe in addition to the liquid that is already present. For a thicker consistency, replace 1/2 cup of the vegetable stock with coconut milk. Stir in the coconut milk with the pepper just before serving.

Curried Carrot Soup

4.91 from 22 votes
The BEST curried carrot soup recipe made with apples, peanut butter, and curry powder. It's easy, vegan, and healthy. Plus, low calories!

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

Servings: 6 servings


  • 1 tablespoon extra virgin olive oil
  • 2 cups yellow onion chopped (about 1 large onion)
  • 1 tablespoon curry powder plus 1 teaspoon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • 5 large carrots peeled and chopped
  • 4 cups soft-cooking apples such as McIntosh, peeled, cored, and coarsely chopped (about 3 medium apples)
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup peanut butter
  • 1/4 teaspoon freshly ground pepper
  • Greek yogurt for serving (or coconut milk yogurt for vegan or dairy-free)
  • Chopped peanuts for serving
  • Chopped fresh cilantro for serving


  • Heat oil in a large pot over medium heat. Stir in the onion, then sauté until the onion is softened and translucent but not brown, 8 to 12 minutes.
  • Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes.
  • Add 3 1/2 cups stock. Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer until the carrots and apples are tender, 20 to 25 minutes.
  • Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor or blender. Add peanut butter and process to a smooth puree, adding the remaining 1/2 cup stock as needed so that it blends easily (alternatively, you can use an immersion blender directly in the pot).
  • Pour the puree back into the soup, then stir in the pepper. Serve hot, garnished with yogurt, peanuts, and cilantro.


  • TO STORE: Curried carrot soup will keep in the refrigerator for 5 days.
  • TO FREEZE: Keep curried carrot soup frozen for up to 3 months. Let thaw overnight in the refrigerator before heating.
  • TO REHEAT: Warm leftover soup over medium-low heat on the stovetop until steaming. You may also warm, covered, in the microwave using a microwave-safe container.


Serving: 1(of 6)Calories: 184kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gPotassium: 417mgFiber: 6gSugar: 15gVitamin A: 8550IUVitamin C: 11mgCalcium: 46mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Saw this today and it looked nice so I dragged myself to Fairway, bought carrots apples and an onion and now I have a pot of soup. A lot of peeling and chopping and cooking and blending later I have enoug soup to feed the whole floor of my building. I added some grated ginger, for the simple reason that I had some ginger in the fridge. And after blending it I thought it was too thick, maybe too much carrot, so I added an extra cup of liquid. (I have just noticed that I completely forgot the peanut butter!!! But its still very yummy without it). I skipped all the garnishes too. Going to be eating soup for a week!

    Long time reader, first time comment-er.5 stars

    1. Hi Jayne! It so SO great to hear from you, and I am completely honored that this soup merited a special trip to the grocery store. I’m so happy to hear it turned out for you (even without the PB), and I wish you many happy leftovers :) This soup freezes really well too if need be. Thanks so much for trying the recipe and for taking time to leave your review. It means a lot!

  2. I saw this and immediately knew what I was having for dinner. I didn’t change a thing about the recipe (it didn’t need it!) but next time I would consider leaving some of the solid carrots and apples in just to give the soup a little different texture. This was outrageously delicious! I made homemade naan to go with it and it was the perfect meal.5 stars

    1. Hi Lauren, I’m so excited that you tried and loved this recipe! Also, I am madly jealous that you enjoyed your soup with homemade naan. That sounds absolutely amazing. Thanks so much for taking time to share your thoughts here. It makes my night :)

  3. This soup is so amazing! I just stumbled across it on Pinterest over the weekend and had to add it to my grocery list. We had it last night, and I’m having it for left overs today. Love all the layers of flavors. Yum!5 stars

    1. Hi Alison, I’m so so happy to hear that you loved this soup! Enjoy the leftovers and thanks for taking time to let me know how it turned out :) Have a great day!

  4. Hi Erin – I had made curried carrot and apple soup before but not with the addition of peanut butter. The PB is a fantastic addition and it blends well with the spices. Thank you. I also added a red bell pepper for just a touch of color and added nutrition and it turned out great. Again, thank you for this!5 stars

    1. Hi Rachel! I am so happy to hear that you liked this recipe, and the red bell pepper addition sounds FABULOUS! Thanks so much for letting me know. It means a lot!

  5. Hi Erin,
    College student here. Looking forward to trying this recipe. I just happen to have bags on bags of baby carrots laying around. Do you think they would work for this recipe?

    1. Hi Rachael! Great to virtually meet you :-) your question timing is impeccable – I literally just remade the soup today for lunch, and I used baby carrots because that was what we had on hand. They work great!

  6. Hi Erin! If your mission is truly “tasty, healthy, budget-friendly…” then you have wildly succeeded, my friend! I would add one more thing: EASY! I just made your fabulous soup for the 4th time since I first saw it one month ago. Is my family sick of it yet? Nope! Rave reviews and empty bowls each time. Will I make it again? Heck yeah! (Weather here in MA today is below zero degrees with wind chill…I believe this calls for a double-batch!)5 stars

    1. Sue, I am so excited to hear this, and guess what? I just finished eating a bowl of this soup for lunch myself! I’m so, so glad that you and your family enjoy it. Thanks so much for your kind words and for taking time to leave your review. Stay warm!

  7. I don’t often comment anywhere, but I made this tonight for a casual weeknight family get-together and have to chime in. Followed the recipe, but used a combo of greek yogurt + coconut milk for the cream. WIN.
    My picky husband said “OHMYGODTHISISAWESOME” and my two toddlers literally, literally licked their bowls. Toddlers.
    Next time I’ll increase the spice blend by 50% and perhaps shave some jalapeno over the top for myself for a little heat. This is going into the rotation.
    Also I chopped all my veggies the night before for a speedy weeknight dinner…I think next time I’ll try it as a crockpot soup. Thank you!!5 stars

    1. Molly, this comment makes me beyond happy THANK YOU! I love your idea of doing this in the slow cooker too. I think I’m going to try that myself. All the best to you, your family, and I hope you enjoy the second round of this recipe as much as the first.

  8. Lovely! I didn’t blend it super smoothly, and I just love it! Didn’t have any yoghurt – still, tasted beautiful.
    Plus, the recipe made for six portions! Four of them into the freezer, for a lovely, convenient, warmer!5 stars

  9. This soup was a wonderful cozy start to fall! I got a fresh loaf of sourdough and made some grilled Brie sandwiches to go along with this soup and my husband loved it. Thank you for another amazing recipe! 5 stars

    1. Shelly, that combo sounds DREAMY! I’m so happy you loved the recipe. Thanks for taking time to leave this lovely review!

  10. Mine came out looking like baby food but damn if it isn’t the best baby food I’ve ever had! :) The crunch of the garnish peanuts and coolness of the greek yogurt is amazing. Can’t recommend this recipe enough – I’ve been eating cups of it for days!5 stars

  11. I love this recipe since I found it. I made it for company last night and they loved it too. Instead of stock, I use a 13.5 oz. can of coconut cream and make up the rest of the liquid with coconut milk; this gives it more of a Thai flavor. And I add cooked chunks of sweet potato into it, same color -taste surprise! I’ve used red onion as well as yellow and like the red better. This soup is easy to make and gives me several servings for the week.4 stars

  12. This was excellent! I subbed the 1/2 cup of water with coconut milk and also used coconut oil instead of EVOO—this is delicious!5 stars

  13. Thank you for this; it turned out great!

    I added 1 1/2 tbsp of grated ginger, and a bell pepper I needed to use up. When I blended the soup I also added a few tsp of lemon juice for brightness, and 2 tbsp of butter for a little extra creaminess.

    There’s lots of things you can switch up in this recipe (1/2 sweet potato + 1/2 carrots, omitting the PB or using almond butter, changing up the spices (I think garam masala would work really well), etc.), so I’m excited to experiment!5 stars