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.
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Is the ginger added at the same time as the spices? Don’t see it specifically listed. Thanks!
Hi Miriam! Yes, the ginger is added with the spices. Just added it. Thx!
is this recipe ok with reflux?
I don’t know. What are the requirements for it?
Could I end with a dollop of lemon yogurt AND goats cheese both? Can’t wait to make this!!!
Great options! Your choice 🙂
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
Sorry, meant “powder” so changed it now. Thanks for asking! It is good 🙂 One of my favorites and sometimes I make it with as little as 5 ingredients: carrots, onions, curry, salt and water.
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!
Great combination! I’ve been thinking about that as well since I love roasted butternut squash. Yes, to the paste!