Carrot & Curry Soup Recipe

Name: Carrot & Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp extra virgin olive oil; 2 tsp cumin powder; 2 tsp curry powder; 2 cloves garlic; 2 tbsp fresh ginger minced; 1 small onion; 1 1/2 lb carrots diced; 2 fresh springs of cilantro; 2 fresh basil leaves; 1 bay leaf; 4 cups vegetable broth salt & pepper to taste

Servings: persons

4 tbsp extra virgin olive oil
2 tsp cumin powder
2 tsp curry powder
2 cloves garlic
2 tbsp fresh ginger minced
1 small onion
1 1/2 lb carrots diced
2 fresh springs of cilantro
2 fresh basil leaves
1 bay leaf
4 cups vegetable broth salt & pepper to taste

1
In a soup pot, place oil, garlic, ginger, onions & carrots and cook until onions are translucent.
2
Add in the curry, cumin, cilantro, basil and bay leaf, cook for 2 minutes just to incorporate the spices.
3
Add the vegetable broth and heat on high and bring to a boil for 5 minutes. And then place on low heat.
4
At this point you can use your immersion blender or counter top blender to blend down the solids
5
Return to heat and cook to desired finish. Serve Cold
6
Optional add on: toss some really large shrimp in olive oil and red chili flakes and grill them to pace in the soup as a garnish

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tbsp extra virgin olive oil, 2 tsp cumin powder, 2 tsp curry powder, 2 cloves garlic, and more.

Yes, Carrot & Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot & Curry Soup

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