Curried Carrot Soup

Curried Carrot Soup

Curry became one of my favorite spices this past winter, largely due to this recipe!  Such a simple soup, yet so warming and comforting.  My dear friend Dayna shared it with me one chilly night as she was savoring a big bowl.  She had asked her husband-to-be to pick up some carrots on the way home, and boy did he!  Dayna's Carrots for Curried Carrot SoupSuddenly finding herself with an over-abundance of carrots at hand, she went in search of a recipe to help use them up.  She loved this recipe so much, she shared it with me as well as her blog and I’m glad she did.  It’s quick and easy to prepare and totally delicious.

Image courtesy of thedabblist

Curry is actually a blend of spices, but its main ingredient is turmeric, which has been used in Ayurvedic medicine for centuries.  It has long been prized for its natural, non-toxic, anti-inflammatory and antioxidant properties.  Nutritionally, turmeric is a great source of both iron and manganese, and a good source of vitamin B6, fiber and potassium.

This lovely soup makes a nice start to a meal, or a light dinner paired with a salad.  And of course the leftovers are great for lunch!

Even though carrots are not on the Environmental Working Group’s “Dirty Dozen” list of produce that carry the worst toxic load of pesticides, we buy organic carrots because they just taste so much better!  They typically have a deeper orange color and are lots sweeter and more flavorful.


Bill Peterson Fix it! Plan Photos by: Bill Peterson Galleries facebook icon


This recipe was adapted from Rachel Ray as found at

2 thoughts on “Curried Carrot Soup

  1. I think I can safely say that this is my very favorite soup to make (and eat of course). Thank you for spreading the curried carrot word!

Leave a Reply

Your email address will not be published. Required fields are marked *