About this recipe:This carrot and curry soup is a delicious soup any time of year and really lovely served with fresh parsley and some crusty bread.
2 tablespoons vegetable oil
1 onion, chopped
1L boiling water
500g diced carrots
1 tablespoon curry powder
1 tomato, peeled and chopped
1 bouillon cube
salt and pepper, to taste
1 dash Tabasco®
1 tablespoon chopped fresh parsley
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Method Prep:15min › Cook:30min › Ready in:45min
In a stock pot, heat the oil and cook and stir the onion until tender. Pour in 1L boiling water, add carrots and curry powder. Simmer for 15 minutes until carrots are soft. Stir in tomato and a bouillon cube. Simmer for 10 more minutes.
Transfer soup to a food processor or a hand blender. Purée until smooth. Season with salt, pepper and Tabasco®. Pour back to the pot and heat up. Garnish with chopped parsley before serving.