Curried Carrot Soup

Carrots are cooked in a broth and pureed with flavors of ginger and onions infused into the blend. This spicy and sweet soup can be eaten hot or cold. Top with yogurt or sour cream for a refreshing contrast!

Ingredients (for 2)

  • 4 carrots
  • 1 tsp curry powder
  • 2 cups vegetable stock
  • 1 garlic clove
  • 1/2 onion
  • 1 tbsp coriander / cilantro
  • 1 tsp grated ginger
  • 2 tbsp olive oil
  • a pinch of salt


  • Heat a large pot and add oil; put in onions add a little salt and saute for 3 minutes, until onions are soft
  • Add ginger and garlic, stir and saute for 1-2 minutes
  • Put in carrots (chopped) and stir to combine, then add curry and cook for another minute
  • Add vegetable stock, stir and cook for about 15 minutes until carrots are soft
  • Transfer to a blender along with cilantro and pulse until pureed
  • Strain mixture back into pot, add salt or other seasoning to desired taste
  • Serve topped with sour cream or Greek yogurt

Tips from the Chef

  • You can add cream or milk to your soup along with the broth, for a richer taste