- 1.5 pounds Carrotspeeled and coarsely chopped
- 1 teaspoon Curry Powder
- 6 cups Chicken Brothlow-sodium, low-fat
- 1 large Shallotminced
- 1.5 tablespoons extra virgin Olive Oil
- 2 tablespoons fresh Orange Juice
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Pepperfreshly ground
Vegetarian or Vegan Version
- Instead of chicken broth, add 6 cups Vegetable Broth
You can also add
- 3 leaves Mint
- to taste Croutons
Prepare the veggies
Peel and coarsely chop the carrots, mince the Shallot, freshly ground the pepper and make the orange juice.
Sauté the Shallot
In a large saucepan over medium heat, heat 3/4 of the olive oil. When it is hot, add the shallot and sauté until soft, about 2 minutes.
Add the carrots, curry powder, and chicken broth
Add the carrots, curry powder, and chicken broth. Increase the heat to medium-high and bring to a boil, about 5 minutes. Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
Remove from heat and add the orange juice. Using a food processor or blender, process to a smooth purée. Taste and season with salt and pepper. Drizzle with the remaining olive oil and serve in a bowl. Add croutons and mint if you like. Enjoy!
Curried Carrot Soup is a great helper when it comes to weight-loss purposes or diets. It is light, Indian flavored, tasty, and very healthy. No matter the purpose, the curried carrot soup is perfect for anything.
Content on this page…
Sweet carrots lend themselves to the flavors of the complex spices found in curries. This recipe calls for commercial curry powder, but it is possible to make your own blend, balancing cumin, turmeric, cayenne, or other chilis. In lieu of ghee, the clarified butter commonly used in Indian cooking, extra virgin olive oil is substituted.
This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter’s evening. Do you know those recipes where you’re in love from the first bite? This is one of them, trust me! The texture is pillowy smooth and the flavor is creamy, curry-like with a little Thai kick. There’s no cream, butter, or oil involved – just all-natural ingredients that make you feel calm and happy. The spice level in this soup is adjustable, and you can make it for your taste (even leave out the pepper if you can’t eat it too hot).
The soup is made with chicken broth but if you’re looking for a vegetarian or vegan version, my homemade vegetable broth can be prepared and substituted with ease. Just substitute it and you’ll have a vegetarian or vegan version.
Curried carrot soup is a delicious light meal with a lot of flavors and yet each bowl has only 85 calories (or 100 calories with the croutons). Carrots, onions, and garlic are gently simmered with vegetable stock (vegan version of this recipe) and curry powder for a hearty soup with a spicy Indian flavor. Perfect for those on the 5:2 Diet on fast days, or for anyone watching their calorie intake. Even if you make it with chicken broth, the soup is also great for weight loss diet, especially because curry will help burn the belly fat.
In the summer season, a lot of people are on a slimming diet, which means they are handling a low-calorie intake for a certain period of time to lower their body fat without losing too many muscles. Soup fits perfectly within this! This recipe for curried carrot soup contains almost no calories and provides you with lots of vitamins. Carrots are especially a great source of beta-carotene, which is a very effective antioxidant. This beta-carotene is partially converted in the body into vitamin A, which gives multiple benefits, not only for your eyes but also for your blood vessels and immune system. Other vitamins that can be found in my recipe for curried carrot soup are K, C, B6, and folate. It also protects against cardiovascular disease, inhibits the growth of colon cancer cells, contains fibers, and supports your immune system.
- This curried carrot soup is perfect for a lunch or a light dinner along with some bread and a side salad, or a first course for a dinner party.
- Can be transformed into vegetarian, vegan, is gluten-free, so it fits with many diets. Since it uses carrots, it’s got spring soup written all over it!
- It’s perfect for spring, though you could serve it in any season. The only “technique” required is chopping! You’ll need to chop onion and carrots.
- Look for firm, bright orange carrots without cracks or splits. I try to buy organic carrots with their leafy green tops attached.
- You can use an immersion blender or regular blender here. An immersion blender is nice because you don’t have to remove the hot soup from the pot. Just use it carefully because it can have a tendency to spray. Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway.
- To prevent the liquid from spattering, allow the heat to escape: Remove the cap from the hole in the lid, and cover lid with a dish towel when blending.
- If you like your food a little more or a little less spicy, you can adjust the amount of curry. Moreover, although I like using curry powder, you can use curry paste if you prefer.
- Start with less curry, and add more until you’re satisfied.
A splash of lime juice and a blend of spices transform an everyday carrot soup into a sophisticated indulgence. Accompany the soup with a green salad and crusty whole-grain bread for a complete meal. If the thought of peeling a bunch of carrots sounds daunting, then don’t. You really don’t need to when they’re cooked down and pureed. Most of carrots’ nutrients are in the outer layer and just beneath the skin, so leave them be. Give ’em a good rinse, and you’re good to go.
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