Curried Carrot Soup

This Curried Carrot Soup recipe garnished with fresh sage, thyme, and tarragon is simple, easy, and healthy!

This Curried Carrot Soup recipe garnished with fresh sage, thyme, and tarragon is simple, easy, and healthy!

 

For Mother’s Day this past year I made a pot of this curry carrot soup along with some “fancy” grilled cheese sandwiches (Havarti with pear and provolone with bacon, both on fresh focaccia) and panna cotta.

Nothing brings a family together like food, and this soup is packed with flavor and warm fuzzy feelings.

Here’s the Recipe!

This Curried Carrot Soup recipe garnished with fresh sage, thyme, and tarragon is simple, easy, and healthy!

Curried Carrot Soup

This Curried Carrot Soup recipe garnished with fresh sage, thyme, and tarragon is simple, easy, and healthy!

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 1/2 lbs. baby carrots, peeled and washed
  • 5 cups chicken stock or broth
  • 1 medium onion, chopped
  • 2 Tbsp. butter (or lard for paleo)
  • 1 Tbsp. mild curry paste (or 1 1/2 tbsp. curry powder)
  • 1 Tbsp. olive oil
  • 1/4 tsp. ground cayenne pepper
  • 1/2 cup heavy cream or half and half (substitute coconut milk for paleo)
  • Fresh herbs for garnish (I used sage, thyme, and tarragon, but you can also use cilantro)

Instructions

  1. Heat a medium heavy pot with a lid over medium-high heat.
  2. Add the olive oil, butter, onions, and carrots and sauté for five minutes.
  3. Add 4 cups of the chicken stock, curry, and cayenne.
  4. Bring to a boil, cover, and cook until carrots are tender (about 15 minutes)
  5. Transfer one third of the contents of the pot to a food processor or blender and process until smooth. Continue in batches with the remaining two thirds. Alternatively you can process this soup in the pot with an immersion blender.
  6. Return pureed soup to the pot and place over low heat.
  7. Stir in the heavy cream. If the soup is too thick, add remaining stock to achieve desired consistency.
  8. Adjust seasonings, adding salt if needed.
  9. Add garnishes
  10. Serve with crusty bread or grilled cheese.

Nutrition

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 197|Total Fat: 12g|Saturated Fat: 6g|Trans Fat: 0g|Unsaturated Fat: 5g|Cholesterol: 31mg|Sodium: 396mg|Carbohydrates: 16g|Fiber: 3g|Sugar: 8g|Protein: 6g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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June 10, 2013 | Last Updated on January 29, 2021 by Linda

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