10 minutes preparation + 10 minutes cooking
14 serves of vegies in this recipe

Curried carrot soup recipe prepared and presented in qhute bowl with cream and shallot garnish.


  • 1 teaspoon vegetable oil
  • 1 onion, sliced
  • 2 teaspoons mild curry powder
  • 5 cups vegetable or chicken stock
  • 5 large carrots, washed and chopped
  • 1 large potato, peeled and chopped


Heat oil in a large pot and cook onion until translucent. Stir through curry powder and cook for 1 minute. Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender. Remove from heat. Puree in a blender until smooth, adding a little extra water if required. Return to the saucepan and reheat.

Serves 4.


To microwave, reduce stock to 4 ½ cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are soft.

Serving suggestion

Top with a dollop of low-fat natural yoghurt and sprinkle with chives.

The table below lists the nutritional values present in the recipe for curried carrot soup.
Serves in this recipe:
Serve size: 361g
  Quantity per serving Quantity per 100g
Energy 491.43kj 104.24kj
Protein 3.41g 0.72g
Fat 2.43g 0.52g
- saturated 0.53g 0.11g
Carbohydrate 18.67g 3.96g
- sugars 11.77g 2.50g
Fibre 4.02g 0.85g
Sodium 1346.81mg 285.68mg