My favorite carrot soup. Easy to make, full of immune-boosting spices and vitamin A.
I hesitated to call this quick and easy because technically it takes about 30 minutes to make, from prep time to finish. But that's relatively quick for soup, and it's certainly easy enough.
It's not too sweet; it's relies on the sweetness of the carrots, so use fresh carrots that are on the sweet side. I imagine if you like your soup sweeter you could add a dash of honey or maple syrup, but I don't because I add a dash lemon juice at the end. The lemon juice strengthens the yin and yang of sweet and sour, helping the sweetness of the carrots to stand out.
To top it off I add some crumbled goat cheese, but I can see adding some roasted cauliflower rice or lemon yogurt.
Miriam says
Is the ginger added at the same time as the spices? Donโt see it specifically listed. Thanks!
Erica says
Hi Miriam! Yes, the ginger is added with the spices. Just added it. Thx!
renee says
is this recipe ok with reflux?
Erica says
I don't know. What are the requirements for it?
Cynthia Hartley says
Could I end with a dollop of lemon yogurt AND goats cheese both? Canโt wait to make this!!!
Erica says
Great options! Your choice ๐
Melissa says
Hi,
What exactly do you mean by "curry"? Do you mean paste, powder, or leaves? If powder, do you know exactly what is in the kind of curry powder you use (so I can simulate it at home)?
Thank you (looks good, by the way!),
Melissa
Erica says
Sorry, meant "powder" so changed it now. Thanks for asking! It is good ๐ One of my favorites and sometimes I make it with as little as 5 ingredients: carrots, onions, curry, salt and water.
Mattie says
I love this soup! I used a combination of roasted carrots and butternut squash (left overs), and used a yellow Thai curry paste. It came together quickly, and tasted even better the next day for lunch!
Erica says
Great combination! I've been thinking about that as well since I love roasted butternut squash. Yes, to the paste!