Curry Ginger Carrot Puree Soup

Curry ginger carrot soup



This puree soup has a rich curry and carrot flavour with a mild spicy ginger undertone. A sweet complementary soup that goes nicely with many spicy Indian-style dishes.

Curry Ginger Carrot Puree Soup

Ingredients                                     Makes: 6 servings
3 tbsp unsalted butter
1 tbsp avocado oil -or- extra-virgin olive oil
7 large carrots, peeled and sliced
2 celery stalks, sliced
1 sweet onion, chopped
2 tsp ginger, finely diced
2 garlic bulbs, finely diced
2 tbsp curry powder
1/8 tsp sea salt or to taste
1/4 cup purified water (only as needed)
2 tbsp brown rice flour -or- arrowroot flour -or- all-purpose flour
4 cups vegetable broth                *check out our Vegetable Herb Broth recipe!
Chopped chives, parsley, cilantro or fennel for garnish

Prepare ingredients. Slice the celery and peeled carrots, chop the onion and finely dice the ginger and garlic bulbs; put aside in a bowl.

In a large saucepan, warm the vegetable stock over medium-high heat, cover with lid and reduce to a low simmer when it begins to boil.

Sauté the vegetables. In a large deep skillet over medium-low heat add one tablespoon of oil and butter and combine. Add the onions, garlic, ginger, celery and carrots; and cook for 8 to 10 minutes or until the onions have softened, stirring occasionally to prevent burning. Season with a few shakes of sea salt and curry powder and cook for 1 minute longer or until curry is fragrant

Add 1/2 cup of the vegetable broth to the skillet. Bring to a simmer, cover, and cook until the carrots soften, about 5 minutes. When carrots are soft, remove from heat and allow vegetables to cool for about 15 minutes.

Thicken the soup. In a sauce-pot melt over medium-low heat, melt 2 tablespoons of butter. Stir in the 2 tablespoons of flour and mix to combine with the butter. Then add 1/4 cup of the vegetable broth and mix to combine, whisking well until smooth. When mixture is smooth, add another 1/4 cup of vegetable broth and whisk until smooth. Repeat until 1 full cup of the vegetable broth has been whisked in. Then slowly mix the thickened broth mixture into the remaining broth until well combined.

Purée soup. Add the cooled cooked vegetables to a blender or food processor and purée until completely smooth; add the purified water as needed to create a smooth texture. When mixture is smooth, mix in 1/2 cup of the broth and mix again until smooth; repeat with another 1/2 cup of vegetable broth and mix until smooth. Then slowly mix the pureed vegetable mixture into the thickened broth mixture. Mix well to combine.

Warm the soup back up over medium heat until it begins to boil then reduce heat again to a simmer. Taste test the soup and add sea salt and pepper to suit personal taste.

Garnish with chopped chives, parsley, cilantro or fennel fronds.

Recipe shared by: J. Marshall

* Check out our Vegetable Herb Broth recipe here!

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