Carrot Soup

    35 minutes

    This is a delicious carrot soup with a touch of curry powder. A soup that the kids will love and give them the vegetables their bodies need.

    47 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 3 cloves garlic, crushed
    • 4 large carrots, sliced
    • 5 new potatoes, quartered
    • 2 cups (500ml) vegetable stock
    • 2 teaspoons grated fresh ginger
    • 1 teaspoon curry powder
    • 1 pinch salt and pepper, to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in a large saucepan over medium heat. Add onion and garlic then cook stirring often until onion is translucent. Add carrots and potatoes then cook for just a few minutes to allow the carrots to sweat out some of their juices.
    2. Pour the vegetable stock into the saucepan and season with ginger, curry powder, salt and pepper. Bring to a boil then reduce heat to low. Simmer for 15 to 20 minutes until carrots are tender.
    3. Puree soup in small batches using a food processor or blender; or if you have an immersion blender it can be done in the saucepan. Reheat soup if necessary and serve.

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    Reviews in English (60)


    Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup.  -  29 May 2004  (Review from Allrecipes USA and Canada)


    this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like reds or something, but russets? i can't imagine using more than one. instead of broth i just use water, and enough water to cover all the vegetables (thus making a broth) and when everything is tender, then puree. i have had a couple variations, using ginger, adding cinnamon, incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family.  -  27 Feb 2007  (Review from Allrecipes USA and Canada)


    This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!!  -  21 Oct 2007  (Review from Allrecipes USA and Canada)