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Carrot soup usually needs an injection of flavour. Curry powder gives it just the right zing.

Servings: 6


2 tablespoons butter

1 pound carrots, peeled and sliced

1 cup chopped onion

1 cup peeled and diced potatoes

1 teaspoon ground ginger

1 teaspoon finely chopped garlic

1 teaspoon curry powder

5 cups chicken stock

½ cup whipping cream


Heat butter over medium heat in a heavy pot. Stir in the carrots, onions and potatoes. Sauté for about 5 minutes or until onions soften. Add ginger, garlic and curry powder. Sauté 2 minutes more.

Pour in chicken stock, bring to a boil, lower heat and simmer 20 to 25 minutes or until the vegetables are tender. Purée with a hand blender or in food processor. Return to heat, add the whipping cream, salt and pepper and simmer for 5 minutes.