Easy & Healthy Recipe: Simple Curried Carrot Soup

As the weather gets cooler, there’s nothing more comforting, healthy and filling than soup.

I love homemade soup! ¬†Actually, homemade soup is the only soup I eat. ¬†I just don’t like the canned stuff. ¬†And soup is EASY to make.

I’m ¬†someone who doesn’t like to spend hours in the kitchen. ¬†I like recipes that are easy, have simple ingredients, and don’t take much time (or talent!).

So here’s one of my favorite recipes for Simple &¬†Easy Curried Carrot Soup.

Don’t let the “curried” scare you off. ¬†The bit of curry powder gives it just a nice hint of flavor that makes people go “mmm” but not know what the secret ingredient is.

I’ve found that different curries have different strength….so I suggest the first time you make it, use the recommended 1 teaspoon, and go light on the teaspoon! ¬†Then once you’ve made it a few times you can see just how much ‘heat’ you like. ¬†Also keep in mind the the hotness seems to increase the longer the soup sits. ¬†So the leftover soup might seem hotter (spicier) than when you eat it fresh right after cooking.

So here you go — enjoy and let me know how you like it! ¬†

Simple & Easy Curried Carrot Soup


1 tablespoon olive oil

1 medium onion, sliced

2 celery ribs, sliced into pieces about 1/4-inch thick

2 garlic cloves

3 pound carrots, rinsed & scrubbed but unpeeled, cut into 1/2-inch thick rounds

1 teaspoon curry powder (*you can use up to one Tablespoon, depending on the brand, as some are stronger than others).

1 teaspoon ground ginger

6 cups reduced-sodium chicken broth

Salt & pepper to taste

Per Serving:  1-2 tablespoons of heavy cream, OR half & half, OR 1 tablespoon of sour cream


1)   Heat the oil in a large soup pan over medium heat.  Add the onion and celery.  Cook, stirring occasionally until the onion is soft, about 5 minutes.  Add the garlic, stirring occasionally (so as not to burn the garlic) and cook for about another 2 minutes.

2)  Add the carrots and stir well.  Stir in the curry powder and ground ginger and cook, stirring constantly, for 30 seconds.

3)  Add the broth. Bring to a boil over high heat.  Reduce heat to medium-low, and cover pot.  Simmer until carrots are tender, about 25-30 minutes.

4)   Use an immersion blender and mix the soup right in the pot, until creamy and smooth.

5)  Serve hot into bowls.  Add salt & pepper to taste.  Add cream on top (or mixed into) each bowl, if desired.

© Dinneen Diette

One Response to "Easy & Healthy Recipe: Simple Curried Carrot Soup"

Leave a reply