Curried Carrot Soup | From Root to Stem Recipes

Curried Carrot Soup | From Root to Stem Recipes Super Hungry? Jump to the Recipe

This recipe uses everything - from root to stem and everything in between! Using carrots, parsley root, and knob onions for the soup with a pesto swirl made from the stems and leaves.

It's wonderfully spicy - perfect to fight this resurgence of winter we seem to be experiencing in the Midwest.

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Curried Carrot Soup

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
Curried Carrot Soup | From Root to Stem Recipes


  • 16 ozs carrots with leaves and stems
  • 8 ozs parsley root with leaves and stems
  • 16 ozs onion knobs with greens
  • 2 tbsps curry powder
  • 1 tsp cayenne pepper
  • 2 tsps garam masala
  • 1 tbsp ginger powder
  • 3 tbsps olive oil
  • ⅓ cup almonds
  • 2 tbsps sour cream
  • 2 tbsps butter
  • salt & pepper, to taste

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  1. Wash and remove the stems and leaves from the parsley root and carrots. Chop the greens from the tops of the onion knobs. Peel the carrots and parsley root. Chop all into approximately 1 inch pieces.
  2. Melt two tablespoons of butter in a sauce pan. Add the chopped carrots, parsley root and onions to the pan. Saute until just turning tender, about 10 minutes, then add two cups of chicken broth.
  3. Bring to a rolling simmer for 10 minutes. Transfer the soup to a food processor and pulse until the soup has reached a smooth consistency.
  4. Pour the soup back into the pan. Add the curry powder, cayenne pepper, garam masala, and ginger powder. Simmer over a medium low temperature for 20 minutes, stir occasionally.
  5. While the soup simmers, place the parsley and carrot leaves into the food processor along with the onion greens. Drizzle in the olive oil and toss in the almonds. Pulse until smooth, then add the sour cream and pulse until combined.
  6. Serve the soup with a spiral of pesto and a dollop of sour cream. Enjoy!

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