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Curried Carrot Soup

6 servings


  • 1 Tbsp canola oil
  • 1 large yellow onion, coarsely chopped
  • 1 clove garlic, smashed
  • 2 tsp curry powder
  • 1 1/2 pounds organic carrots, unpeeled but scrubbed, sliced into 1/4-inch thick rounds
  • 1/2 inch piece fresh ginger, peeled and finely chopped
  • 3 cups low-sodium vegetable broth


  • Heat oil in a medium saucepan over medium heat. Add garlic and curry powder, and cook about 30 seconds, stirring constantly.
  • Add carrots, onion, ginger, onion, and broth, and bring to boil over medium high heat. Reduce heat to medium-low, and simmer until carrots are tender (about 20 minutes)
  • Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth.
  • Serve hot or cold.