Baby Carrot Soup With Cilantro and Curry

READY IN: 45mins
8nine
Recipe by Barefoot Beachcomber

Another fabulous find from our local grocery, Thrifty Foods.

Top Review by CaliforniaJan

Delicious soup and so easy to make. I made as directed and mixed the yogurt in for a nice creamy texture and taste.

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 lb baby carrots
  • 12 medium onion, chopped
  • 1 tablespoon curry paste (hot medium or mild)
  • 2 tablespoons flour
  • 4 cups vegetable stock
  • 14 cup chopped fresh cilantro
  • salt and pepper
  • 14 cup low-fat yogurt (optional)

Directions

  1. Heat the oil in a pot over medium heat.
  2. Add carrots and onion, and cook until slightly softened, about 5 minutes.
  3. Mix in curry paste and flour.
  4. While stirring, slowly pour in stock.
  5. Bring to a boil, and then adjust heat so the soup gently simmers.
  6. Cook until carrots are tender, about 20 minutes.
  7. Working in batches, puree mixture in a blender or food processor.
  8. Return soup to pot and bring back to a simmer.
  9. Stir in the cilantro; season with salt and pepper.
  10. Pour soup into bowls.
  11. If desired, set a spoonful of yogurt in the centre of each bowl.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a