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This sweet and savory curry carrot soup is perfect for a chilly fall day.  Have any leftover or stale bread lying around? Make croutons to add to the soup right before serving. Dice your bread in small squares, Toss with oil or butter and seasonings (ex: salt, pepper, and garlic powder), Spread out on a baking sheet and bake until crispy.

Ingredients:

  • 4 cups carrots, peeled and chopped.
  • 1 onion, chopped
  • 1 russet potato, medium, peeled and chopped
  • 2 Tbsp coconut/olive oil
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 1 bay leaf (optional)
  • 3- 4 cups stock
  • 1 can (15 oz) coconut milk
  • Salt & pepper, to taste
Main Ingredient(s): Carrots, Garlic, Onions, Potatoes

Steps:

  • In a large pot, heat oil over medium-low heat. Add yellow onion, curry powder and cumin, and sweat onion 5–7 minutes until soft and translucent.
  • Increase heat to medium, add carrots, potato, stock, coconut milk, and bay leaf. Bring to a soft boil, reduce heat to low, cover and let soup simmer for 30 minutes until vegetable are tender. Taste and adjust seasoning.
  • Using an immersion blender, food processor or blender, puree soup until smooth. Return to heat if necessary. A hand masher may be used for a chunky, rustic style soup.
  • Serve hot with crusty bread or croutons.
Pureed Carrot soup in a bowl topped with parsley leaf
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: October 20, 2020