One of my favourite things about the colder months is soup — it feels like a warm hug from the inside. I usually cook a large pot each week so there’s enough for a few meals, and this week’s recipe highlights two of my favourite flavours: carrots and curry.
Fun fact: Carrots are one of my favourite root vegetables, especially raw or juiced — though I’m highly allergic to raw carrots, so I enjoy them cooked most of the time.
This soup is creamy and packed with flavour. I used a masala-style curry powder I buy at Surinamese grocery stores, but any curry powder you like will work. I make the soup creamy by adding cauliflower, but if you dislike cauliflower you can substitute potatoes, or if you prefer a richer, tropical profile use a can of full-fat coconut milk. As with any recipe, feel free to experiment and adjust seasonings to suit your taste, but don’t forget the star of the dish: the carrot-and-curry combination.
This recipe takes about 30 minutes to cook (not counting chopping) and is low-effort apart from the prep, which makes it a quick and satisfying meal to prepare on busy days.
Garnish ideas: chopped cilantro, toasted pine nuts, black sesame seeds, a drizzle of vegan sour cream or yoghurt, fresh basil, or sliced spring onions. Any of these add texture and brightness to the soup.
Now let’s get cooking!
One Love,
A.J.
Spicy Carrot Curry Soup
Pin Recipe
Ingredients
- 1 kilo carrots or 2 pounds
- 1 leek
- 1/2 cauliflower
- 1 onion
- 7 cloves garlic
- 1 cube vegetable bouillon
- 3 tbsp curry powder
- 8 cups water or enough to cover the vegetables
- 1 chilli pepper or adjuma if you’re brave
- 1 handful cilantro (optional)
Instructions
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Chop all the vegetables. Begin by sautéing the onion and garlic in a little oil for about 3 minutes. Add the carrots, cauliflower, leek and curry powder, and stir for another 2 minutes so the spices become fragrant.
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Add the water, vegetable bouillon and the chilli pepper, then simmer until the carrots and cauliflower are tender. Once soft, blend the mixture with a stick blender or in batches in a regular blender until smooth and creamy. Adjust seasoning to taste and serve topped with cilantro or your preferred garnish. Enjoy.