Curried Carrot and Potato Soup

    (39)
    30 min

    This pureed soup is good, that it'll make your taste buds sing with delight. Enjoy with crusty fresh bread, if desired. It's the perfect soup to be enjoyed during the cold winter days.


    45 people made this

    Ingredients
    Makes: 4 

    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 3 cloves garlic, finely chopped
    • 4 large carrots, sliced
    • 5 new potatoes, quartered
    • 475ml vegetable stock
    • 2 teaspoons grated fresh ginger
    • 1 teaspoon curry powder
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a soup pot over medium heat. Add onion and garlic and cook stirring often until onion is translucent. Add carrots and potatoes and cook for just a few minutes to allow the carrots to sweat out some of their juices.
    2. Pour the vegetable stock into the pot and season with ginger, curry powder, salt and pepper. Bring to the 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 liquidiser or if you have a hand blender, it can be done in the soup pot. Reheat soup if necessary and serve.
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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (35)

    by
    50

    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 US | Canada)

    by
    35

    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 US | Canada)

    by
    19

    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 US | Canada)

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