Curried Carrot Soup





This is a lovely soup. It’s filling, warming, and pretty easy to make. I like to have this for lunch. I make up a batch and then let it cool and put into Tupperware containers so I can take it to work and microwave it. Great with fresh bread or crackers!

If you want to make it spicier, use a hotter curry powder. Or, if you prefer it less spicy, use less or add some yogurt to take the heat out of it.

Either way, I’m sure you’ll love this special, spicy soup!

Ingredients  – makes six servings 

3 tablespoons canola oil

2 teaspoons mild/medium/ or hot curry powder as preferred

8 medium carrots, peeled and thinly sliced

4 medium stalks celery, thinly sliced

1 medium onion, coarsely chopped

5 cups chicken or vegetable broth

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper, to taste


1. Cook oil and curry powder in a large saucepan over medium heat, stirring, for 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes.

2. Stir in broth and bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.

3. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). The professional blender I use and my recommendations. Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.

Nutrition per serving 

133 calories

Fat 8 grams

Carbohydrates 12 grams

Fiber 3 grams

Protein 5 grams


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