Go Back Email Link
+ servings
carrot-soup-recipe

Curried Carrot Soup

The Starving Chef
Warm up with this curried carrot soup, a spicy and hearty dish that makes the most of your root veggies by using them from top to bottom.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Healthy, Quick & Easy
Servings 2

Ingredients
  

Instructions
 

  • 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.
  • Melt two tablespoons of butter in a saucepan. Add the chopped carrots, parsley root, and onions to the pan. Sauté until just turning tender, about 10 minutes. Then add two cups of chicken broth.
  • 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.
  • 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, stirring occasionally.
  • While the soup simmers, make the pesto by placing the 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.
  • Serve the soup with a spiral of pesto and a dollop of sour cream. Enjoy!
Keyword carrots, curry, soup
Tried this recipe?Let us know how it was!