Curried Carrot Soup

Curried Carrot Soup

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331 people made this

About this recipe: 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.

Doug Matthews

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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