This curried carrot soup is a sweet and lightly spiced soup. Thick, rich and vegan – it’s perfect for a cool, rainy fall day.
It has been a cool, rainy Sunday here in Los Angeles. Perfect weather for spending a lazy day puttering around the house, taking care of neglected tasks while a pot of soup simmers in the kitchen.
This curried carrot soup is one of my favorite easy soups to make. It’s healthy, rich and thick, with no added cream or dairy. It’s a little bit sweet and a little bit spicy. Carrots give it a rich, sweet flavor. The soup gets its spicy warmth from curry powder and a little touch of heat from some red pepper flakes.
This healthy carrot soup comes together quickly – the hardest part is peeling the carrots – but how hard is that? I don’t bother finely chopping the carrots – I just give them a rough chop and add them to the soup pot. They’ll soften and blend easily after simmering in the broth for 30 minutes.
Carrots are loaded with beta-carotene and fiber. They are rich in vitamin A, vitamin C and vitamin K. Look for firm, bright orange carrots without cracks or splits. I try to buy organic carrots with their leafy green tops attached.
A couple of notes:
- I like my soup really thick. If you prefer a thinner soup, add a little additional water.
- I topped the soup simply with cracked black pepper. A swirl of yogurt or some crunchy croutons would make great toppings as well.
- Other warming fall soups to try are this roasted butternut squash soup or this red lentil and carrot soup recipe.
Recipe adapted from Martha Stewart’s curried carrot soup.
|Curried Carrot Soup|| |
- 2 pounds of carrots - washed, peeled and tops removed.
- 2 tbs olive oil
- 1 yellow onion - diced
- 2 cloves of garlic - minced
- 1 tsp curry powder
- ¼ tsp red pepper
- 3 cups of vegetable broth
- 2 cups of water
- A pinch of salt
- 8 twists of black pepper from a pepper mill
- ½ large lemon - about 1 to 1½ tbs juice
- In a large soup pot, add 2 tbs of olive oil to the pot over medium low heat.
- Add diced onion, minced garlic, curry powder and red pepper to the pot and stir to combine. Let cook over medium low heat for 5 to 7 minutes, stirring occasionally, until soft.
- While the onions are cooking, roughly chop the carrots.
- Add chopped carrots, vegetable broth, water, salt and black pepper to the onions.
- Bring the soup to a boil and then turn down to a simmer for 30 minutes.
- Puree soup with a hand blender directly in the pot until smooth.
- Stir in lemon juice and serve.