Curried Carrot Soup

    40 mins

    This quick, easy and light soup is the only way to get my niece to eat carrots. You can garnish with sultanas, chopped coriander and a dollop of sour cream.

    331 people made this

    Serves: 6 

    • 30ml (2 tablespoons) olive oil
    • 1 onion,peeled and chopped
    • 1 tablespoon curry powder
    • 1kg carrots, chopped
    • 1 Litre (4 cups) vegetable stock
    • 500ml (2 cups) water, or as needed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a large saucepan over medium heat. Fry onion until transparent.
    2. Stir in the curry powder. Add the chopped carrots and stir until the carrots are well coated.
    3. Pour in the vegetable stock, and simmer until the carrots are soft, about 20 minutes.
    4. Transfer soup to a blender, and purée until smooth (or use a hand held blender). Pour back into the pot, and thin with water to your preferred consistency.

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    Reviews and ratings
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    Reviews in English (291)


    Really tasty, a definate keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala.  -  07 Jan 2007  (Review from Allrecipes US | Canada)


    I had a bunch of carrots so looked for a good recipe. This was great! Simple and delicious. I read the reviews and, like others, added another T curry. I also added 2 cloves garlic with the onion, and saved some of the cooked carrots to add chunks to the puree mixture. I also added about 1/4 t salt. I garnished it with sour cream the first time, then with plain yogurt and some fresh cut cilantro.  -  07 Dec 2006  (Review from Allrecipes US | Canada)


    I didn't think this recipe was too bad, but my husband didnt care for it at all. It was very thick so I might add more broth next time and use chicken broth instead of vegetable.  -  19 Oct 2002  (Review from Allrecipes US | Canada)