Curried Carrot Soup

Curried Carrot Soup | Green Valley Kitchen

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This curried carrot soup is a sweet and lightly spiced soup. Thick, rich and vegan – it’s perfect for a cool, rainy fall day.


  • 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
  • 1/4 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
  • 1/2 large lemon – about 1 to 1 1/2 tbs juice


  1. In a large soup pot, add 2 tbs of olive oil to the pot over medium low heat.
  2. 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.
  3. While the onions are cooking, roughly chop the carrots.
  4. Add chopped carrots, vegetable broth, water, salt and black pepper to the onions.
  5. Bring the soup to a boil and then turn down to a simmer for 30 minutes.
  6. Puree soup with a hand blender directly in the pot until smooth.
  7. Stir in lemon juice and serve.