Curried Carrot Soup
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Olive oil – 1 tbsp
  • Mustard seed – 1 tsp
  • Onion – 1, small, chopped
  • Carrots – 500 gms, peeled and cut into ½-inch pieces
  • Freshly grated ginger – 1 tbsp + 1 tsp
  • Green chili - 1, seeded
  • Curry powder – 2 tsp
  • Chicken stock or vegetable stock – 5 cups
  • Fresh cilantro – ¼ cup, plus leaves for garnish
  • Fresh lime juice – 2 tbsp
  • Salt to taste
  • Sour cream or plain yogurt – 3 tbsp
  • Grated zest of 1 lime
  1. In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, add the onion and sauté until soft and translucent. It will take about 4 minutes.
  2. Next add the carrots, grated ginger, green chilli and curry powder and sauté until the seasonings are fragrant for about 3 minutes.
  3. Add 3 cups of the stock, raise the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer, covered, until the carrots are tender. This will take approximately 20 minutes.
  4. In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. You can also use a stick blender and blend the soup directly in the saucepan.
  5. Stir in the remaining 2 cups stock. Reheat the soup gently on medium heat. . Season with the salt to taste.
  6. Just before serving, stir in the chopped cilantro and lime juice.
  7. Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves. Serve hot with bread sticks!
Recipe by Flavor Quotient at