Spicy Homemade Carrot Soup (with Turmeric and Coriander)

There’s something so comforting about a bowl of spicy carrot soup.

This version is smooth, rich, and gently spiced with ginger, coriander, and a hint of chilli. Turmeric brings not just colour, but a subtle earthiness too. It’s easy to make, filling enough for dinner, and packed with fresh ingredients. A splash of cream or Greek yoghurt adds richness, but it’s just as good without.

Serve it with your favourite bread, and you’ve got a simple, satisfying meal, perfect for colder nights or busy midweek dinners.

Spicy carrot soup recipe for midweek dinners

This spicy carrot soup is warming, vibrant, and full of flavour. Made with fresh carrots, ginger, garlic, turmeric, and coriander, it’s a comforting bowl with just the right amount of heat.

It’s the perfect midweek dinner, simple to make, nourishing, and endlessly adaptable. It is ready to eat in just over 30 minutes. You can make it creamy with a splash of milk or cream, or keep it lighter with Greek yoghurt or crème fraîche. Either way, it’s a satisfying soup that makes the most of common, everyday ingredients.

Serve it with your favourite bread and a sprinkle of fresh coriander for a meal that is wholesome, inexpensive and filling. 

Packed with goodness: health benefits of this carrot soup

This spicy carrot soup isn’t just easy to make, it’s also full of ingredients that do your body good. Carrots are rich in beta-carotene, which the body turns into vitamin A, and they’re a great source of fibre. The garlic and onion add depth but also bring anti-inflammatory and immune-boosting benefits.

Turmeric gives the soup its golden glow and is known for its anti-inflammatory properties. Fresh ginger adds warmth and can help with digestion, while coriander is rich in antioxidants and gives a lovely brightness to the finished dish. It’s the kind of soup that feels good as well as tastes good, ideal for cold nights or when you just need a bit of a reset.

How to make this weeknight dinner vegan

This soup is super flexible, so you can easily tailor it to your dietary needs. To make it vegan, simply swap the cream for coconut milk or use a plant-based cream alternative. Both add lovely creaminess without dairy. Use vegetable stock instead of chicken stock to keep it fully plant-based.

Feel free to add a splash of lemon juice or a sprinkle of nutritional yeast for extra depth and umami. You can also adjust spice levels to suit your taste, adding more chilli for heat or leaving it out for milder flavours.

Tips for making a lighter version of creamy carrot soup

If you want a lighter version of this comforting soup, there are a few easy tweaks. Swap the cream for extra milk or stir in low-fat Greek yoghurt just before serving for a creamy texture with fewer calories. You can reduce or omit the olive oil used for frying the vegetables, sautéing them in a little water or vegetable broth instead.

Adding plenty of spices and fresh herbs boosts flavour without extra fat, making this soup ideal for a wholesome weekday dinner when you want something nourishing but not too heavy.

Customising your spicy carrot soup with other root vegetables

Carrots are undoubtedly the understated star of the show, providing signature sweetness and vibrant colour. However, you can mix things up by adding or substituting other root vegetables. Parsnips, sweet potatoes, or butternut squash work wonderfully alongside carrots, adding creaminess and depth of flavour.

These roots also boost natural sweetness and help create a richer texture without needing more cream. Cooking times might vary depending on the vegetables you choose, so cook until all are tender and easily blended. Experiment with different combinations to tailor the soup to your taste and kitchen supplies.

Roasting vegetables for extra flavour

If you have a bit more time, roasting the vegetables can take this soup to another level. Roasting the carrots, onion, garlic, and red pepper caramelises their natural sugars, adding deeper, richer flavour and lovely sweetness you won’t get from stovetop cooking.

Toss chopped veggies with olive oil, salt, and pepper, then roast at 200°C (400°F) for 25-30 minutes until tender and caramelised. Transfer the veggies to a pot, add stock and spices, and proceed as usual. Roasting adds some cooking time, but the enhanced flavour and complexity are well worth the wait, perfect for cosy weekends or impressing guests.

Best breads to accompany carrot soup

No soup experience is complete without good bread on the side. Bread is essential for soaking up every last drop of spicy carrot soup, turning a simple bowl into a truly satisfying meal. Whether dunking, spreading, or enjoying bites between spoonfuls, the right bread elevates the whole dish. 

Here are some of my favourite spelt flour breads to serve alongside this soup:

• Quick no-knead bread: simple Swedish frallor, or cheese topped buns
• Quick breads: without the fuss of rising, breads like soda bread, or my cheddar and jalapeño quick bread, are great choices for a fast midweek meal
• Nutritious breads: such as Swedish rye and wholegrain, offer a hearty, wholesome complement to the soup’s warmth
• Cornbread: my jalapeño cornbread is great for those who want to enhance the spicy heat of the soup
• Focaccia: soft, airy, Monterey Pepper Jack topped bread is perfect for soaking up all that goodness
• Pillow-soft bread: nothing beats giant soft bread buns dipped in your soup
• Garlic bread: soft bread peppered with garlic and cheddar complements the carrot perfectly
• Naan bread: might be a surprising choice, but soft, homemade garlic naan brings about an interesting dynamic that works surprisingly well
• Muffins: not quite a bread, but savoury wholemeal muffins are a great accompaniment for any kind of soup

Serving size, storage, and freezing tips for spicy carrot soup

This soup recipe makes about 4 generous servings, perfect for a cosy family meal or to enjoy over a couple of days.

Once cooked, the soup will keep well in the fridge for up to 3 days when stored in an airtight container. Reheat gently on the stove or in the microwave until piping hot.

If you want to make this soup ahead or save leftovers for later, it freezes beautifully. Allow the soup to cool completely, then transfer to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat as usual. The flavours and creamy texture hold up well, making it a perfect make-ahead meal for busy days.

Print Pin

Spicy Homemade Carrot Soup (with Turmeric and Coriander)

Servings 4

Ingredients

• 1 tbsp olive oil
• 4-5 medium-sized carrots (peeled and chopped)
• 1 onion (chopped)
• 2 cloves garlic (finely chopped)
• 1 small red pepper (chopped)
• ½ tsp fresh ginger
• 1 tsp fresh coriander (with extra to garnish)
• ¼ tsp turmeric
• ½ tsp chilli
• sea salt and pepper (to taste)
• Approx. 650ml (2¾ cups) stock (see note 1)
• 120ml (½ cup) milk
• 120ml (½ cup) cream (see note 2)

Instructions

• Fry the onions in the olive oil for a couple of minutes.
• Add the garlic, ginger, pepper and fry until softened.
• Add the carrots, fresh coriander, turmeric, chilli, salt and pepper and cook for a further two minutes.
• Add the stock and cook for about 30 minutes.
• Pour soup into a blender and process until smooth.
• Return it to the pan, rinsing the blender with about 125ml of water along with the milk and cream and any additional seasoning required.
• Bring to the boil and serve immediately with your favorite bread. Enjoy!

Notes

 

1. I used homemade chicken stock, but you can use any you like.
2. Check out the suggestions for alternatives here.