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

Curried Carrot Soup

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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
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Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 2 cups yellow onion chopped (about 1 large onion)
  • 1 tablespoon curry powder plus 1 teaspoon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ 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
  • ¼ cup peanut butter
  • ¼ 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

Instructions
 

  • 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.
    sautéing onions in a large soup pot
  • Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes.
    cooking carrots, apples and spices together in a soup pot until tender
  • 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.
    simmering vegan curried carrot soup in a soup pot
  • 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).
    blending curried carrot soup until smooth in a blender
  • Pour the puree back into the soup, then stir in the pepper. Serve hot, garnished with yogurt, peanuts, and cilantro.
    seasoning pureed carrot soup after blending

Notes

  • 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.

Nutrition

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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