Curry Carrot Soup

Recipe by BevCourse: SoupsCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 tablespoon Extra Virgin-First Cold Pressed Olive Oil

  • 2 tablespoons unsalted butter

  • 2 cups chopped onion

  • 4 cups grated carrots (organic if available)

  • 6 cups unsalted chicken broth

  • 1 ½ tablespoons curry powder (mild) or 1 tablespoon mild curry paste 

  • ¼ teaspoon ground cayenne pepper

  • Pink Himalayan Salt to taste

  • Sour cream for garnish (optional)


  • Preheat a large pot over medium high heat.  Add olive oil, butter, chopped onions and carrots.  Cook, stirring frequently for 5 minutes.
  • Add 4 cups of chicken broth to the pot with curry, cayenne pepper and 1 teaspoon of salt.
  • Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
  • Remove the pot from the stove and put it on a trivet next to the food processor.
  • Process the soup in 2-3 small batches until the soup is smooth and carrots are fully pureed.  Transfer each batch of the processed soup into a large glass bowl.
  • Return pureed soup to the soup pot and put it back on the stove over low heat. If the soup is too thick, add more chicken broth to the soup until you get just the right consistency.
  • Adjust the seasonings.  Serve hot with a dollop of sour cream on top of the soup in the middle of each soup bowl & enjoy!


  • Creamy & delicious soup with a mild curry flavor.  Even people who don’t normally like curry love this soup! A very healthy & satisfying soup for the entire family!