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Curried carrot soup
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 soured cream.
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon curry powder
- 1kg (2¼ lb) carrots, chopped
- 1 litre (1¾ pints) vegetable stock
- 500ml (17 fl oz) water, or as needed
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots and stir until the carrots are well coated. Pour in the vegetable stock, and simmer until the carrots are soft, about 20 minutes.
- 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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Reviews & ratings
Average global rating:
(386)
Reviews in English (293)
Altered ingredient amounts. i used curry paste and added a drained tin of chickpeas gave extra bite a good soup - 05 Feb 2010
Used different ingredients. Wonderful soup - easy and very flavourful - I added other Indian spices as well as the curry and loads of garlic - fantastic. I will definately make this again. - 21 Jul 2008
Used different ingredients. Really tasty, a definite keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala. - 21 Jul 2008