Name: Easy Low Carb Creamy Curry Carrot Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups carrots, chopped; 1/4 cup heavy cream; 2 teaspoons Better than Bouillon vegetable base; 2 tablespoons Patak's hot curry paste; 2 cups water

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This easy low carb creamy curry carrot soup is such a delicious recipe that only requires 4 ingredients and takes about 15 minutes tops. It’s thick and creamy and full of Indian curry spices but it has only 5.5g net carbs and 104 calories. So this is not only a low carb soup, it’s also a low calorie soup!

You might also like this low carb Thai curry zucchini soup recipe too!

white bowl with a spoonful of low carb creamy curry carrot soup — This post contains affiliate links. For more information visit our policies page.

Recently I was at Costco stocking up on groceries for this crazy experience we are all going through. I bought a HUGE bag of carrots because that’s a rare healthy snack we all will eat. Little did I know I had 2 bags of carrots already at home hiding in my fridge so I thought I better make a carrot recipe.

I was really in the mood for curry so I played around and came up with this super easy, low carb, creamy curry carrot soup. My hubby and I gobbled it up for lunch one day and I already made another batch yesterday. You only need 4 ingredients and best of all it has just 5g net carbs and 104 calories. So it’s easy, healthy AND tasty!

Curry Carrot Soup Recipe In A Nutshell

In a soup pan, add the chopped carrots, water, Better than Bouillon and curry paste.
Bring to a boil, cover and let simmer for about 8 minutes until the carrots are fork tender.
Add to a high speed blender and whiz until nice and creamy.
Pour back into the pan and add the cream. Mix to incorporate and then serve.
Scroll to the bottom for the full recipe card you can print and save for later.

white bowl and a pot of low carb creamy curry carrot soup with raw carrots and Patak's hot curry paste — This carrot soup is creamy, healthy and delicious. Add as much spice as you want or add cooling sour cream to top.

What’s In This 4 Ingredient Curry Carrot Soup?

While there are only 4 ingredients in this carrot soup, 2 of them are very important. So you need carrots, Patak’s hot curry paste, Better than Bouillon and cream to make this recipe.

While the Pataks’ hot curry paste is not something everyone would have in their pantry, I would highly suggest you buy some and try it. You can probably find it in a bigger grocery store in the International section. And the Better than Bouillon is in most grocery stores too. Both add SO much flavor I hight recommend them. You can also find them in my Amazon low carb pantry storefront.

4 ingredients to make low carb carrot soup: carrots, cream, Better than Bouillon, curry paste

Let’s Make Some Creamy Carrot Soup!

Start by adding the chopped carrots, Better than Bouillon, Patak’s hot curry paste and water to a soup pan. Bring it to a boil, cover and simmer for about 5-10 minutes until the carrots have softened and are fork tender.

pot on stove with boiling carrots in the curry broth

Next add it to a high speed blender and blend until it’s nice and creamy. I LOVE my Vitamix blender for soups like this because it get’s it so nice and creamy. I’ve had my Vitamix for close to 10 years and I use it just bout everyday. It’s a great investment if you are thinking of buying one.

blender container with the carrots and broth ready to puree — This is one of those soups where I love my Vitamix blender.

Pour the soup back in the pan and add the cream. Mix well and then serve.

As you can see I made mine very thick but you can thin it out by adding more water if you want. And if you want to balance some of the heat, you can add a little dollop of sour cream on top for more even more creaminess. That’s what I did but my husband liked it just as it was.

pan of low carb creamy curry carrot soup on a beige tea towel l

This easy soup recipe works because the carrots add sweetness and when pureed they add thickness. The curry spices and Better than Bouillon add TONS of flavor without many carbs. And finally the heavy cream marries the two together.

To Make This More Of A Thai Curry Carrot Soup

This recipe can easily be made into a Thai curry soup instead of an Indian curry soup if you wish. I would use my favorite Mae ploy curry paste instead of the Patak’s curry spice and then use coconut milk instead of heavy cream. It too will be absolutely delicious. The carb count may be slightly different but it should still be low carb.

white bowl with creamy curry carrot soup and an orange pan in the background — This low carb curry carrot soup is very thick but you can thin it with more water or broth.

I’m just really loving this recipe and I think you will too. I have another carrot soup I think I ‘m going to play around with so if you like this one, keep your eyes out for the next one. The nutritional information for 1 serving is:

104 cals / 7.7g fat / 8 carbs / 2.5g fiber / 1.1g protein = 5.5g net carbs