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Curried Carrot Ginger Soup
with roasted shrimp and broccoli

Active: 40 Total: 60

This comforting soup is full of flavorful vegetables and warming spices. We've paired it with some quick roasted shrimp for protein. Be sure to adjust the spice amounts to suit your preference.
Smarts: Soups are mostly water, so remember to taste it several times throughout cooking (including after blending) and add salt as needed!



Curried Carrot Ginger Soup:
  • Carrots - 1 1/2 lbs , peeled and chopped (or use baby carrots to save time)
  • Onions, medium and red - 1/2 , chopped
  • Zucchini - 8 oz , chopped
  • Ginger, fresh - 1 Tbsp , chopped
  • Garlic - 2 cloves , chopped
  • Curry powder, mild - 2 tsp (use more or less depending on your preference)
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Paprika - 1/2 tsp
  • Turmeric (opt) - 1/2 tsp
  • Cilantro leaves - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 4 cups
  • Lemon juice - 2 tsp
  • Yogurt, paleo-friendly coconut - 1/4 cup , for serving
Roasted Shrimp and Broccoli:
  • Shrimp - 1 lb , peeled and deveined
  • Broccoli - 1 lb , florets
  • Garlic - 2 cloves , chopped
  • Coriander - 1 tsp + 1/2 tsp
  • Garlic powder - 1 tsp
  • Cumin - 1/2 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Lemon juice - 1 tsp


  1. Shrimp - Defrost and pat dry.

  2. Carrots / Onions / Zucchini / Ginger / Garlic (for soup and broccoli) / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed. Store carrots and onions in one container. Store zucchini, ginger, garlic, and broccoli in their own separate containers. (Can be done up to 5 days ahead)

  3. Make spice mix - Combine curry powder, coriander (portion for soup), cumin (portion for soup), paprika, and turmeric (if using), and store in an airtight container. (Can be done up to 5 days ahead)

  4. Cilantro - Prep as directed.

  5. Season shrimp - Toss shrimp with coriander (first portion for shrimp), garlic powder, cumin (portion for shrimp), and cooking oil (first portion for shrimp). Season with some salt and pepper.

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  1. Heat oven to 400F / 204C degrees.

  2. Toss broccoli with garlic (portion for shrimp), coriander (second portion for shrimp), and cooking oil (second portion for shrimp) and season with some salt and pepper. Spread broccoli out onto a sheet pan.

  3. Heat a Dutch oven with cooking oil (portion for soup) over medium heat. Add carrots and onions to heated oil along with a big pinch of salt. Saute for 5 to 6 minutes to get them started cooking (this step will also help develop flavor).

  4. Stir in zucchini, ginger, and garlic (portion for soup) and continue cooking for 2 to 3 minutes.

  5. Add spice mix along with another pinch of salt and saute until spices are incorporated and very fragrant, about 1 minute more.

  6. Add stock and bring to a simmer. Reduce heat to low and cover the pan. Simmer soup, stirring occasionally, until everything is very tender, ~18 to 22 minutes.

  7. While the soup cooks, transfer broccoli to the oven and roast until nearly tender, about 15 minutes. 

  8. Remove soup from heat and puree with an immersion blender until smooth. If the soup seems too thick after blending, you can thin it with some additional stock or water. Stir in lemon juice (portion for soup). Taste the soup and season with more salt, curry powder, lemon juice, or some black pepper if needed.

  9. Remove broccoli from oven and move it to one side of the pan. Place shrimp on the other side of the pan in an even layer (use two sheet pans if everything won't fit comfortably one one). Return to the oven and continue roasting until broccoli is golden and tender and shrimp is cooked through, about 6 to 8 minutes more. When finished, toss broccoli and shrimp with lemon juice (portion for shrimp).

  10. Ladle soup into bowls and top with cilantro and yogurt. Serve with roasted broccoli and shrimp on the side. Enjoy!



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