We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable soup
- Root vegetable soup
- Carrot soup
- Carrot potato soup
This pureed soup is good, that it'll make your taste buds sing with delight. It's the perfect soup to be enjoyed during the cold winter days.
61 people made this
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, finely chopped
- 4 large carrots, sliced
- 5 new potatoes, quartered
- 475ml vegetable stock
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- salt and pepper to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat oil in a soup pot over medium heat. Add onion and garlic and cook stirring often until onion is translucent. Add carrots and potatoes and cook for just a few minutes to allow the carrots to sweat out some of their juices.
- Pour the vegetable stock into the pot and season with ginger, curry powder, salt and pepper. Bring to the boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Puree soup in small batches using a food processor or liquidiser or if you have a hand blender, it can be done in the soup pot. Reheat soup if necessary and serve.
Reviews & ratingsAverage global rating:(73)
Reviews in English (59)
Nice mix of flavors, but the proportions are way off. As written, this "soup" has the consistency of a bowl of mashed potatoes. I ended up adding another cup of broth and 2 cups of half-n-half. It was still very thick soup. (Adding dairy messes up the vegan attribute.) Also, 1 tsp of curry just got lost in the other flavors, so I added a bunch more. With those changes, this is pretty good soup.-29 May 2004
by keri marion
this is very similar to the carrot soup that i make; the only difference is that i do not use vegetable broth. also, i only use one potato, unless they happened to be very small potatoes, like reds or something, but russets? i can't imagine using more than one.instead of broth i just use water, and enough water to cover all the vegetables (thus making a broth) and when everything is tender, then puree.i have had a couple variations, using ginger, adding cinnamon, incorporating a 1/4 cup coconut milk or less to the mix and garnishing with cilantro and green onions. makes enough for days or a family.-27 Feb 2007
This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!!-21 Oct 2007
Curried Carrot and Potato Soup recipe - Recipes
As careful as I ordinarily am to to provide a balance of proteins, fats and other nutrients into my dinners, there are times when I just crave a little comfort food and a blissful indifference to the rest. Not that it's difficult to balance the essential nutrients, and after years of healthy vegetarian living I can do this pretty much automatically, but still… It may just be the time of year when it seems like spring really ought to be right around the corner, but it's not and we're all still just coping with the cold and dark.
That said, I'm not going to start gorging on deep-fried goodies just for the sake of comfort either. No, for me comfort is a hot bowl of a simple and creamy homemade potato, carrot and broccoli soup, just all by itself and no worries about whether I'm incorporating grains or legumes into my meal for just one particular night. I love the smell of cooked potatoes, and the little specks of bright green broccoli buds swimming on the surface of the soup is a visual treat. And no one is going to call a potato, carrot and broccoli soup unhealthy.
If you want a spicier version of this soup, consider adding more curry powder, a dash or two of cayenne and a small amount of red chili and vinegar paste.
A simple and warming soup loaded with comfort food vegetables for chilly evenings.
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 large potatoes, diced
- 1 large carrot, sliced
- 1 head of broccoli, stems trimmed and diced, florets broken into small pieces
- 1 teaspoon curry powder
- 7 cups vegetable stock or water
- 1 cup whole milk
- 1 1/2 teaspoons sea salt, or to taste
- fresh ground black pepper
- fresh grated Cheddar or Parmesan cheese for garnish (optional)
Heat the olive oil in a large saucepan or soup pot over medium heat. Add the onions and sauté for 3 to 4 minutes or until the onions are translucent. Add the potatoes, carrot, broccoli stems and curry powder and stir to coat the vegetables.
Raise the heat to medium-high and pour in the vegetable stock or water. Bring to a high simmer, reduce the heat to medium, and cook for 20 minutes or until the vegetables are tender. Stir in the milk and warm for 2 to 3 minutes, stirring frequently.
Remove from heat and purée a portion of the soup with a hand blender or in a countertop blender — purée a larger portion if you prefer a creamier soup, or a smaller portion if you prefer a chunkier soup.
Return to heat and season with salt and plenty of fresh ground black pepper. Add the broccoli florets and simmer for 3 to 4 minutes or until the florets have turned a bright green.
Serve hot in bowls with a scattering of grated cheddar or Parmesan cheese if desired.
Curried Sweet Potato and Carrot Soup for Crock Pot
I’m just going to tell you, the name of this soup is really weird….and kinda gross. If I had seen it in a cookbook, I would have made a nasty face and passed it by as quickly as possible. Curried? Sweet Potato and Carrot curry? EWWW! My great friend Erinn sent me this recipe with the recommendation that it was awesome.
I trust Erinn. I trust her enough to make her nasty sounding Curry Soup – that’s love. And guess what? I loved it! It has an amazing blend of flavors and they all pair together wonderfully! Barry said it was a “girly” soup…..so don’t make this for Super Bowl Sunday. Amen.
Curried Carrot and Sweet Potato Soup
A flavorful and healthy soup that’s easy to make!
- Author:Healthy Happy Mama
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1 x
- Category: Soup
2 tablespoons coconut oil
2 pounds baby carrots (or 2 pounds regular carrots, chopped)
1 large sweet potato, cut into small chunks
2 small apples, cut into medium chunks
1 1/2 tablespoons mild curry
3 inches fresh ginger, peeled and chopped
8 cups stock (vegetable stock for vegan soup, chicken stock works also)
for the chickpea topping (optional)
1 (15 ounce) can chickpeas, drained, rinsed, and dried
In a large stock pot, melt the coconut oil over medium heat.
Add the carrots, sweet potato, apples, and curry and stir well. Allow to cook for a few minutes while you prepare the ginger.
Add the ginger, salt, and stock and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 25 minutes. Transfer the soup to a blender, in batches, and blend until very smooth. Serve with pan-fried chickpeas, if desired (Directions next)
For the chickpea toppings: In a small skillet, melt the coconut oil over medium heat. Add the chickpeas, lime juice, and salt.
Sauté until the chickpeas are browned and crisp, about 10-15 minutes. Evenly divide them between the bowls of soup. Enjoy!
- Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
- For a thicker curried carrot soup reduce the liquid by about a half of cup. For a thinner soup add an extra cup of stock.
- You can use a tabletop blender if you don&rsquot have an immersion blender.
- If not vegan, feel free to use chicken stock instead of vegetable stock.
- You can also make this Instant Pot Carrot Ginger Soup with full fat coconut milk if desired.
- Using green onions gives you all the flavour without the longer cook time.
As mentioned earlier, one of my favourite things about this curried carrot soup in instant pot recipe is how super versatile it is. Not only can you make this soup with a huuuge combinations of spices, but you can also garnish it with an unlimited array of toppings.
Here are some of my tried and true toppings options. But feel free to experiment and come up with very your own favourites as well!
- grated apples
- roasted chickpeas
- crispy pumpkin seeds
- chopped walnuts
- kale chips
- shredded coconut
- fried sage leaves
How to Make Curried Apple, Potato and Carrot Soup
We love hearty soups that are thick and satisfying and this easy soup recipe absolutely delivers! Just like when making our creamy vegetable soup, we blend in potatoes to make the soup thick and creamy. In addition to the potatoes, this curried soup combines apples, celery, coconut milk, and just enough curry powder to add spice and amazing flavor.
The soup is really simple to make. Start by adding lots of carrots, celery, apples and potatoes to a big pot with some olive oil. Cook them until slightly softened, and then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more.
When there’s a little color on the vegetables and they are starting to soften, we add creamy unsweetened coconut milk as well as chicken or vegetable stock. [Here’s our homemade chicken stock as well as our recipe for homemade veggie broth]
After simmering for a 10 to 15 minutes, the vegetables and apple will be soften enough to blend. We use an immersion blender to puree the soup until creamy, but adding the soup to a blender will work, too.
Just before serving, as an optional step, you can stir in some half-and half or cream, making it luxurious. We also love to serve it with a dollop of yogurt on top. For a dairy-free soup, simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top, instead.
Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Curried Carrot Soup
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with coconut milk and curry.
Game plan: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.
Tips for Christmas
- 1 Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
- 2 Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
- 3 Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
- 4 Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.
Beverage pairing: Annie’s Lane Riesling, Australia. This dry-but-fruity Riesling from Australia’s Clare Valley has the acidity to cut through a heavy soup, enough citrusy spunk to embellish the carrots, and a little spice to echo the curry.
Carrot potato soup, healthy Indian soup recipes
Carrot potato soup, a very light, deliciously healthy Indian-style soup for all of you craving a quick and easy dinner idea. If you use a pressure cooker, then this soup recipe is really a breeze to cook up but even if not, it’s a small set of ingredients to work with that results in a delicious and naturally creamy soup.
I adapted this recipe from a gem of an Indian cookbook that was recommended by a dear friend, Disha. She actually got this to help her Filipino helper pick up Indian cooking but I must say it has helped me immensely too. Simple recipes that are sure to please. My favourites so far are rajma rice and this healthy carrot potato soup. The book is called Pure and Simple by Vidhu Mittal (buy in India or US following the links).
I don’t make soups as often as I should but here are a few favourites from the site:
- 5 cups of carrots, cubed
- 2 cups of potatoes, cubed
- 1 tbsp + 1 tsp butter
- 4 tbsp chopped coriander leaves (cilantro)
- 1 tsp freshly cracked black pepper
- ½ tsp sugar
- Salt to taste
- Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you
- Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid
- Add 1 tbsp butter and enough water to submerge the vegetables
- If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes
- Let the pressure release
- If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender
- In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender
- Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup
- If using a regular blender, wait until the vegetables are cool before blending
- In a separate pan, heat 1 tsp butter and add the coriander leaves paste
- Cook for ten seconds until fragrant and then add the pureed vegetable mix
- Add water and adjust to your desired consistency
- Bring to boil and add salt, sugar, and freshly cracked black pepper
- There's no need to boil the soup for too long
- Serve hot garnished with chopped coriander leaves and more black pepper
Peel and cube the potatoes and carrots. I used the red washed potatoes so didn’t peel them, this is entirely up to you. Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid
Add 1 tbsp butter and enough water to submerge the vegetables
If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes. Let the pressure release
If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender
In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender
Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you’d like some texture in the soup
If using a regular blender, wait until the vegetables are cool before blending
In a separate pan, heat 1 tsp butter and add the coriander leaves paste
Cook for ten seconds until fragrant
and then add the pureed vegetable mix
Add water and adjust to your desired consistency
Bring to boil and add salt, sugar, and freshly cracked black pepper
There’s no need to boil the soup for too long
Serve hot garnished with chopped coriander leaves and more black pepper.
You can add other vegetables of your choice, like cabbage, beetroot, 1-2 tomatoes, etc for different flavours
Use olive oil instead of butter if you’d like the soup to be lighter. I recommend butter for best flavour though, considering how much soup this quantity makes, the amount of butter per serve is not much at all
You can refrigerate leftover soup for up to 3 days and reheat before serving
Squeeze some lemon if you’d like the carrot soup to be a bit tangy
For carrot potato soup recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, French, Spanish, etc please use the Google translate button in the sidebar.
- ¼ cup olive oil
- 2 onions, chopped (about 2 cups)
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, chopped
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 8 cups stock from Whole Poached Chicken with Bonus Stock, or purchased chicken or vegetable stock
- 3 large sweet potatoes (3 lbs), peeled and cut into 3/4-inch pieces
- 2 large carrots, peeled and chopped
- 1 tablespoon fresh lime juice
- Toppers such as fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil
Heat the olive oil in a 6-quart stock pot or Dutch oven over medium. Add onions, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Stir in garlic, curry powder, and coriander cook until the garlic is fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots cover, and bring to boiling over high. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are fork-tender, 20 to 25 minutes.
Puree the soup in batches in a blender or with an immersion blender. Stir in the lime juice and 1/2 teaspoon salt.
Serve the soup topped with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.
Carrot Curry Soup
In a large heavy pot, heat coconut oil over medium heat. Add yellow onion and sweat onion 5&ndash7 minutes until soft and translucent. (You do not want to brown the onions! It will ruin the color, so if you need to reduce the heat, do so).
Add carrots, potato, stock, coconut milk, bay leaf, curry and cumin and then put a lid on the pot and reduce heat to low. Simmer soup for 40 minutes.
Transfer soup in batches to the jar of a blender and puree until smooth, then transfer back to the pot and re-heat over medium heat. Season to taste with kosher salt and serve hot.
Curry is one of those flavors you either love or hate&mdashor just don&rsquot care for very much. I happen to be firmly on the love side. I love curry flavor in Thai and Indian food, but in this soup I use it in a very French way!
This recipe was inspired by a soup my little nephew Dylan had at a local French cafe many years ago. My sister called to gush about the miracle of Dylan eating soup that was full of carrots (gasp!) and curry (double shocking gasp!). It was pretty much the first time in his life he actually enjoyed eating vegetables, and she needed me to recreate it. I asked her to describe the soup over the phone, and eventually turned it into a recipe.
Recently, I found the recipe again and made it for Dylan. It had been a long time since I last made it for him. My sister said it was too carroty (big sisters do these things) and suggested I add a potato and a bay leaf. You know what? Sometimes you should listen to your big sister, because sometimes she knows just what to do. Those additions took this soup to a whole new place, and I was practically licking the pot clean. It was so good! The curry is there as a complement, not the dominant flavor. And pureeing the carrots and potato in a blender makes the soup so creamy that you don&rsquot need to add any dairy&mdashit&rsquos beautiful just as it is.
If you make this, you will be consuming pure veggie goodness! It is paleo, whole30, gluten-free and vegan.