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Wild & Wet Curried Carrot Soup

Sopa de zanahoria al curry

Prep/Total Time: 15 min.


  • 1 tablespoonolive oil
  • ½ cup chopped onions
  • 1 cup choppedcarrots 
  • ½ teaspoonminced ginger
  • ¼ teaspoonground cumin
  • ¼ teaspoonground turmeric
  • ¼ teaspoonground coriander
  • ⅛ teaspoonchili powder
  • 1 cup chicken broth
  • ½ cup unsweetened low-fat coconut milk
  • 2 tbsp pumpkin seeds
  • cilantro leaves, chopped, and optional for garnish



Add olive oil to a pan over medium-high heat. Add the chopped onions, carrots, spices, and a pinch of salt and pepper. Stir and cook until vegetables are softened, about 10 minutes. Add the chicken broth. Bring to a boil, then reduce the heat to simmer and continue cooking until the carrots are cooked through about 10 minutes. Puree soup in a blender until it is creamy. Return soup to the pot. Stir in coconut milk, salt, and pepper to taste. Garnish with chopped cilantro and pumpkin seeds for crunch.

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