Total Time
Prep 25 mins
Cook 35 mins

Ingredients Nutrition


  1. Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
  2. and curry powder.
  3. Saute for about 5 minutes or until leeks soften slightly.
  4. Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
  5. Puree in a blender or food processor.
  6. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
  7. Garnish with grated carrot. Serves 4 to 6.
  8. The Globe and Mail -----


Most Helpful

Excellent soup, easy to do. Haven't used curry paste, instead added extra curry powder. Also, try adding 1/2 tsp of nutmeg when adding the cream ... A restaurant quality soup!

Kim Edgar December 30, 2005

Good easy soup to make. Did not have any curry paste so I left it out and it was still good. Substituted evaporated milk for the whipping cream and regular onion for the leeks. Thanks for the recipe

Cilantro in Canada January 15, 2005

This was a nice, easy soup. I did not add fresh ginger, but used powder instead. I also didn't have any curry paste, so I added about two teaspoons of curry powder. Yum.

Mary Anne March 02, 2003

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