Spiced Carrot Soup

155 Reviews
95% would make this recipe again

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Preparation : 10 min Cooking : 25 min
100 calories/serving


6 carrots, cut into thin rounds 600 g
1 onions, finely chopped 200 g
1 clove garlic, finely chopped
1 tbsp butter, unsalted 14 g
3 1/2 tsp curry powder 10 g
2 cups chicken broth 500 mL
2 3/4 cups water 700 mL
1/2 cup cream 15% 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the vegetables easier.

A blender or food processor will be very useful to purée the soup.


  1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
  2. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sauté a few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 serving (320 g)


% Daily Value




5 g

7 %

Saturated 2.8 g
+ Trans 0.1 g

14 %


10 mg


290 mg

12 %


14 g

5 %


3 g

13 %


5 g

Net Carbs

11 g


2 g

Vitamin A

113 %

Vitamin C

13 %


6 %


6 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A
Good source of  :
Potassium, Vitamin K
Source of  :
Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1

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155 Reviews (150 with rating only) 95% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | Diabetes-friendly | Halal

Top Reviews

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october 20, 2021 | I would make this recipe again

I would make it again but add more carrots and no cream. I found it takes away from the great taste of carrots.

Useful 3
october 20, 2021 | I would make this recipe again

Made it twice. It is excellent! Here are some tips: after it cooks, let it rest in the fridge for a day. I only put it through the blender the next day: it was delightful, tastier, and nicely thick. It doesn't need the cream, but it is smoother with it. Another tip: once in purée form, pass it through a strainer. Enjoy!

Useful 2
march 17, 2014 | I would make this recipe again

I regularly make this recipe, but I put less curry since it might be too spicy for me (3 tea spoons for 8 servings). I also add some flour (around 3-4 table spoons for 8 servings) at the same time of the curry so the consistence is thicker. I do not always add cream or milk, it depends on the thickness and the spicyness (it it is too spicy, add milk or cream).

Useful 2

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