Carrot Curry Soup with Cilantro

carrot curry soup

Prep time: 00:15

Yield: 6

Carrot Curry Soup can be made from either the multi-colored carrots or the traditional all orange variety.   I made carrot juice months ago and just stumbled across the carrot pulp in my freezer. So, that’s what I used here.

There is plenty of room for experimentation with this soup. The quantities listed below make for a thick, chunky soup. Or, just add more broth or water for something lighter.

A garnish of seeds add protein and also give it a nice bite. I especially love pumpkin or sunflower seeds on top of carrot curry soup. The seeds, garlic bits, carrot chunks, and onions give it extra texture and heartiness.


2 cups 2 cups carrots, puréed

4 cups organic vegetable broth

2 tablespoons extra virgin olive oil

1/4 onion

4 cloves garlic

1 teaspoon curry powder

2 tablespoons fresh cilantro, chopped

1 tablespoon nuts and seeds to garnish (optional)


  1. Combine carrot purée and vegetable broth in pot. Bring to a simmer.
  2. Sauté onions and garlic in olive oil until onions are translucent.
  3. Add sautéd onions and garlic to carrot and broth mixture.
  4. Add curry powder, salt, and pepper. Simmer for 10 minutes.
  5. Remove from heat and serve.
  6. Garnish with cilantro, nuts, and seeds. (optional)