Curry And Ginger Carrot Soup!

Carrots make me think of spring and the coming bounty of summer.  It is so funny that this soup was inspired by a craving that I had for carrots.  It must have meant that I needed to ground myself.  The curry spice blend that I use is one that I blend myself.  Organic ingredients are a must.  Just think about where and how the vegetables grow.  When you start to really think about where your food comes from, how it is grown and raised, organic becomes an easy choice.  This is a great grounding soup.  All of the ingredients grow below the ground, their roots are firmly planted, just as we need to be.

Note:  I have made this soup substituting my creole blend for the curry blend, with amazing results.  So go for it if you want to use a different spice blend, make the soup your own!


1  lb  organic carrots, chopped into large pieces (I do not peel my carrots)

1  lrg  organic onion, chopped

1  clove organic garlic, finely chopped

1 1″ piece of fresh organic ginger, peeled and finely chopped

1 – 1 1/2  teaspoons curry blend depending upon your taste

sea salt and freshly ground pepper, to taste

organic vegetable stock (use water if you don’t have any stock available or a combination of stock and water)

Note:  My Simple Vegetable Stock recipe can be found in Soups, Stews, and Stocks

Organic Extra Virgin Olive Oil

Organic chives, finely chopped, for serving

Organic fresh cilantro, roughly chopped, for serving (optional)

1  organic avocado, cubed, for serving (optional)

Note:  This soup is even better the next day!



Heat olive oil in a stock pot.  Add onion and saute until translucent, about 5 minutes.

Note:  I add the sea salt and freshly ground pepper gradually throughout the cooking process.  It really helps to build the flavor.

Add garlic and ginger, saute for a minute or two.

Add half of the curry blend, stirring well and saute for a minute.

Add carrots, stirring well again. (add a bit more olive oil, if needed)

Stir in the remaining curry blend and saute for about 4 to 5 minutes.

Pour in enough stock or water to cover the carrots, bring to a slight boil, reduce heat and simmer, covered until carrots are fork tender, about 10 to 15 minutes.

Ladle into a blender and puree until smooth, adding a bit more water or unused stock if it is too thick. Return to the stock pot.  Salt and pepper to taste.

Serve with chopped chives, cilantro and avocado for a real treat.  Adding a squeeze of lime is wonderful as well!


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