Curried-Carrot-Potato-Soup Recipe

Name: Curried-Carrot-Potato-Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium carrots; 1 1/4 kg potatoes; 2 white onions; 2 red onions; 1 garlic clove; 2 tablespoons oil; 1 1/4 liters vegetable broth (more if you like your soup less creamy); 2 1/2 - 3 teaspoons curry powder; 1 teaspoon caraway seed; salt and pepper

Servings: persons

6 medium carrots
1 1/4 kg potatoes
2 white onions
2 red onions
1 garlic clove
2 tablespoons oil
1 1/4 liters vegetable broth (more if you like your soup less creamy)
2 1/2 - 3 teaspoons curry powder
1 teaspoon caraway seed
salt and pepper

1
Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
2
Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
3
Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
4
Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
5
Serve with some warm bread of your choice.

452

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 10 ingredients. The key ingredients include: 6 medium carrots, 1 1/4 kg potatoes, 2 white onions, 2 red onions, and more.

Yes, Curried-Carrot-Potato-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.

Curried-Carrot-Potato-Soup

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