Curry Carrot Soup


servings: 4 – 6


1 kg carrots, peeled and chopped

2 tbsp butter

4 cups water

1 vegetable stock cube

curry powder, to taste

sour cream, to taste



  1. Melt the butter in a large saucepan over medium heat. Add carrots and mix to coat.
  2. Pour in the water and add the vegetable stock cube. Cover with a lid, bring to boil and simmer until the carrots are soft, about 20 minutes
  3. Remove the saucepan from the heat. Purée carrots until smooth (with a blender or hand held blender). Return the soup back to heat, add curry powder and cook for another 5 minutes. If the soup is to thick, add a splash of water.
  4. Serve with a spoonful of sour cream.


Entertaining tips:

  • Curry Carrot Soup Ia sweet and spicy, and if you don’t cook with curry powder on everyday basis, it’s exotic.
  • You can prepare the soup a day before the party and reheat it on the stove when ready to eat.
  • Add soup and a dollop of sour cream to each plate. There is something about that combination; sweet and spiry soup and cold scour cream.