Curried Carrot Soup


Curry carrot soup with fresh sage, thyme, and tarragon. Simple, easy, and healthy!


For Mother’s Day this past year I made a pot of this soup along with some “fancy” grilled cheese sandwiches (Havarti with pear and provolone with bacon, both on fresh focaccia) and panna cotta. Nothing brings a family together like food, and this soup is packed with flavor and warm fuzzy feelings.

Makes: 8 Servings


  • 1 1/2 lbs. baby carrots, peeled and washed
  • 5 cups chicken stock or broth
  • 1 medium onion, chopped
  • 2 Tbsp. butter (or lard for paleo)
  • 1 Tbsp. mild curry paste (or 1 1/2 tbsp. curry powder)
  • 1 Tbsp. olive oil
  • 1/4 tsp. ground cayenne pepper
  • 1/2 cup heavy cream or half and half (substitute coconut milk for paleo)
  • Fresh herbs (I used sage, thyme, and tarragon)


  1. Heat a medium heavy pot with a lid over medium-high heat.
  2. Add the olive oil, butter, onions, and carrots and sauté for five minutes.
  3. Add 4 cups of the chicken stock, curry, and cayenne.
  4. Bring to a boil, cover, and cook until carrots are tender (about 15 minutes)
  5. Transfer one third of the contents of the pot to a food processor or blender and process until smooth. Continue in batches with the remaining two thirds. Alternatively you can process this soup in the pot with an immersion blender.
  6. Return pureed soup to the pot and place over low heat.
  7. Stir in the heavy cream. If the soup is too thick, add remaining stock to achieve desired consistency.
  8. Adjust seasonings, adding salt if needed. Serve with crusty bread or grilled cheese.

Nutrition (1/8th of recipe):

160 calories, 9 g. fat, 5 g. protein, 15 g. carbs, 3 g. fiber. WW PointsPlus: 4


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