This spicy carrot soup is perfect for chilly autumn and winter days. It's flavoured with spices for a gentle warmth and is naturally vegan.
Warm up with a bowl of spicy carrot soup that’s bursting with flavour and just the right amount of heat!
This cosy recipe starts with a simple base of carrots, onion, and garlic, cooked to bring out their natural sweetness. Then it’s spiced up with a kick of cayenne pepper and a hint of earthy cumin, adding depth and warmth to each spoonful.
The result is a smooth, velvety soup with a satisfying blend of sweet and spicy. Perfect for a chilly evening, this soup is not only delicious but packed with nutrients, making it a go-to for a comforting, healthy meal.
Other carrot soup recipes you'll love are my Carrot, Coconut and Ginger Soup and Thai Carrot Soup.
Ingredients notes and substitutions
Carrots - I have used fresh orange carrots for this recipe. Frozen or canned carrots does work too.
Onion - white or yellow onion works best, again you can use frozen onion slices for this soup recipe.
Garlic - fresh garlic works best.
Ginger paste - fresh is best but you can use jarred paste.
Oil - I have used olive oil this time, however sunflower oil, avocado oil or rapeseed oil can be added too.
Spices - red chilli powder/cayanne powder and ground cumin.
Vegetable stock
Fresh Coriander, lime juice and chilli flakes (optional)
Add a half teaspoon turmeric powder if you wish.
Use Coconut milk or cashew cream for a creamy soup.
Serving suggestion
Topping Ideas
Add a dollop of yogurt, a sprinkle of pumpkin seeds, roasted peanuts or a dash of chili oil for extra flavour.
Serve spicy carrot soup with warm Air Fryer Bread or Sundried Tomato Bread.
Storage
Storage: This soup keeps well in the refrigerator for up to 3 days or it can be frozen for longer storage. This spiced carrot soup soups keep well for 2–3 months in the freezer.
Other Soup Recipes
Butternut and White Beans Soup
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Spicy Carrot Soup
Equipment
- 1 pan or Instant Pot
- 1 Blender or Hand blender
Ingredients
- 6 cup carrots peeled and roughly chopped
- 1 cup onion peeled and chopped
- 5 cloves garlic
- 1 tablespoon ginger paste
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 1 teaspoon ground cumin
- 4 cup vegetable stock broth
- 3 tablespoon coriander
- ½ teaspoon red chilli flakes
Instructions
Pan
- Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and garlic cloves and cook until just softened, about 5 minutes.
- Stir in the ginger, and cook for another minute until fragrant.
- Add the sliced carrots to the pan, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to become fragrant.
- Pour in the vegetable stock. Stir everything together, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are soft, remove the pan from heat. Use an immersion blender to purée the soup directly in the pan until smooth. (If using a regular blender, blend the soup in batches, being careful with the hot liquid.)
- If you’d like a creamier texture, stir in the coconut milk at this stage. Add salt and pepper to taste, Reheat if needed.
- Ladle the soup into bowls, garnish with fresh coriander and chilli flakes , and squeeze a bit of fresh lime or lemon juice on top if desired.
Instant Pot
- Set the Instant Pot to the "Sauté" mode and add olive oil. Once hot, add the chopped onion and garlic sauté for about 3-4 minutes until softened.
- Add ginger and cook for another minute, stirring until fragrant.
- Add the sliced carrots to the pot, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to release thier flavours.
- Pour in the vegetable stock. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Secure the lid on the Instant Pot and set the valve to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting, adjust to high pressure, and set the timer for 5 minutes.
- When the cooking cycle is complete, carefully perform a quick release by turning the valve to the "Venting" position. Once the pressure is fully released, open the lid.
- Use an immersion blender to purée the soup directly in the Instant Pot until smooth. (If using a regular blender, let the soup cool slightly, then blend in batches.)
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2018.
Priya Satheesh says
Beautifully presented. Love the colour of inviting soup.. I love having soup any time of the day and this is truly tempting !
JollyHomemadeRecipes says
Totally fall in love with this soup, beautiful colour and clicks too..texture of Spicy Carrot Soup is thick which I really like it most
Maria Nasir says
Yum! Spicy soups somehow have that extra hearty, comfy feel for me always! Love your plating and pictures too! 😊
Jyoti Babel says
Bookmarking it. When monsoon hits Pune, we will some hot soups to keep us warm. This look ideal
Archana says
Hee... My family will never realize what they are drinking. This rains...we are in for a treat.
Rafeeda AR says
I totally love soup, irrespective of the season. You make the simple soup look so royal... beautiful clicks!
Lathiya says
You presented a humble soup in a royal way..the soup looks fabulous.. beautiful color
Mayuri Patel says
Beautiful colour of the soup. Love the pictures. Making it in the pressure cooker is so quick and easy.
Soma Mukherjee says
Loved the healthy recipe of the carrot soup, and the photography is just awesome 👌🏻👌🏻
Sujata Roy says
Amazing presentation. Lovely share Jagruti. Soup looks so inviting. Delicious and comfort dish for the winter. I would love to try soon.
Padmajha says
First of all the pics are so good. And this is one recipe that I will be making as I love those Asian flavors in there!
Shobha says
Healthy bowl of soup.. Love to have soups for lunch.
Priya Suresh says
My kind of soup, would love to enjoy this healthy and hearty soup rite now for my lunch with some grilled bread slices. Inviting..
Ruchi's Veg Kitchen says
Amazing captures dear. Superb recipe. Sounds having all exotic flavours within.. easy and delicious.
Simplyfood says
Thankyou for cooking from my blog .I am so glad you enjoyed this carrot soup.Your photos look amazing.
jcookingodyssey says
Thanks Nayna! yes we did enjoy the soup 🙂