Curried carrot soup

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Prep time:

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Serves: 4

By ahyperbee



  • 1 vegetable stock cube dissolved in 300ml water

  • 1 tbsp curry powder

  • 1 bay leaves

  • 2 cloves garlic chopped

  • 1kg carrot washed and chopped

  • 1 small onion chopped


  1. Sauté onions in a splash of oil on a medium heat until slightly translucent.
  2. Add carrots, garlic and curry powder, stir to coat all the veg and sauté for a minute.
  3. Pour in vegetable stock, bay leaf, and add water to cover veg by 1 inch.
  4. Simmer until carrots are quite soft, adding more water if necessary, usually 25-30 minutes.
  5. Remove from heat.
  6. Remove bay leaf. Season with salt and pepper.
  7. Blend in the pot using a hand blender, or in batches in the blender until really smooth, adding salt and pepper to taste. Serve with warm crusty bread and butter.

Handy Hint

Don't add too much water when simmering. Wait until when you're blending. If the soup is too thick, just add more water until you get the desired consistency.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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  • ahyperbee 18/03/11 10:21

    Sometimes this soup tastes better the second day, when the flavours & spices have had more time to combine, so make ahead and store in the fridge! Can be stored in the fridge for about 4 days, or in the freezer for 2 months.