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.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

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

Curried Carrot Soup Recipe

This Curried Carrot Soup recipe garnished with fresh sage, thyme, and tarragon is simple, easy, and healthy!
4 from 1 vote
Pin Rate
Course: Soups & Stews
Cuisine: European
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 Servings
Calories: 197kcal
Author: Linda
Print Recipe

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 ½ 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

  • Heat a medium heavy pot with a lid over medium-high heat.
  • Add the olive oil, butter, onions, and carrots and sauté for five minutes.
  • Add 4 cups of the chicken stock, curry, and cayenne.
  • Bring to a boil, cover, and cook until carrots are tender (about 15 minutes)
  • 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.
  • Return pureed soup to the pot and place over low heat.
  • Stir in the heavy cream. If the soup is too thick, add remaining stock to achieve desired consistency.
  • Adjust seasonings, adding salt if needed.
  • Add garnishes
  • Serve with crusty bread or grilled cheese.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 396mg | Fiber: 3g | Sugar: 8g

Want more inspiration?

More Recipes You'll Love

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe