Curried Carrot Soup

It's the Lincoln Memorial! It has nothing to do with carrot soup except that I made this the same day I visited the Lincoln Memorial for the first time.

I came up with this soup recipe the other day. I think the key is using a good curry powder since that's where a lot of the flavor comes from. I'd definitely recommend madras curry powder since it's a bit spicier (although according to the internet, madras curry powder is basically the same as regular curry powder just with hot pepper. I'm not sure if this is a general rule or if it was specific to this one company's blends.). Anyways, this soup was a bit of an experiment, but I was pleasantly surprised by the results. It's pretty nutritious due to the carrots and chickpeas and is definitely filling. This recipe makes enough for 5-6 servings, so even though it's a bit of work to make, you get a few meals out of it. I'd recommend serving with naan or some other kind of bread. Finally, I used multicolored carrots, but I'd actually recommend just using orange carrots because the purple carrots turned my soup sort of brown.


  • 2 tablespoons oil
  • 1 onion
  • 1-2 cloves garlic
  • 1 bag baby carrots
  • 2 small potatoes
  • 1 can coconut milk
  • 1 can chickpeas, drained
  • 4 cups broth
  • 2 tablespoons peanut butter
  • 1 tablespoon cumin
  • 1 tablespoon madras curry powder (or a curry powder of your choice)
  • 1 lime
  • sour cream/creme fraiche/greek yogurt (optional, for serving)
  • peanuts (for serving)
  • cilantro (for serving)


  1. Dice onion and saute in a large pot in oil until translucent
  2. Mince garlic, add to onions and cook for 2 minutes
  3. Chop carrots and potatoes and add to onion mixture
  4. Add coconut milk, broth, peanut butter, chickpeas, cumin, and curry powder and bring to a boil. Cook until carrots and potatoes are soft
  5. Add lime juice
  6. Transfer soup in batches to a blender and blend until smooth - add any additional seasoning to taste (for example, you might want some red chili powder or cayenne powder if your curry powder isn't spicy)
  7. Serve with sour cream, peanuts, and cilantro