Curried carrot soup

From Cookipedia

A lovely warming soup for autumn and winter. Note that the carrots and onions are net weight, ie after peeling.

Curried carrot soup
Servings:Serves 4
Calories per serving:411
Ready in:1 hour, 45 minutes
Prep. time:15 minutes
Cook time:1 hour, 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:18th January 2013

Best recipe review

Wierd food, very wierd


But bloody marvellous - the strange things are often the best!



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Melt the butter in a saucepan over a low-medium heat.
  2. Add the onion, garlic and carrots, and stew gently for about 30 minutes until they are soft, but not browned.
  3. Add a pinch of sugar and salt and continue cooking until the vegetables are beginning to caramelise.
  4. Meanwhile toast the cumin and nigella seeds in a dry frying pan until fragrant.
  5. Add the toasted seeds and jalfrezi masala to the vegetables and cook a further 2-3 minutes.
  6. Add the vegetable stock and water and bring to the boil.
  7. Reduce to a simmer and cook for 30 minutes.
  8. Blend the soup in a blender until smooth.
  9. Season to taste and serve, sprinkled with the chopped chillies or the parsley sprig.

Serving suggestions

Serve with a nice hunk of bread.

Recipe source


Instead of stock, use water to which has been added 2 tsps Marigold Swiss Bouillon Powder or Bron's Spanish vegetable stock concentrate Use chopped coriander to garnish if preferred. Adjust garlic quantity to taste. Use chicken stock if preferred and use any spice mix you like.

Chef's notes

If it is too thick, add a little more stock or water.

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