curried carrot soup

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 491.43kj
  • Protein: 3.41g
  • Fat: 2.43g
  • Saturated fat: 0.53g
  • Carbohydrate: 18.67g
  • Sugars: 11.77g
  • Fibre: 4.02g
  • Sodium: 1346.81mg
20 mins
4 people


1 teaspoon vegetable oil
1 onion, sliced
2 teaspoons mild curry powder
5 cups vegetable or chicken stock
5 large carrots, washed and chopped
1 large potato, peeled and chopped


Heat oil in a large pot and cook onion until translucent. Stir through curry powder and cook for 1 minute. Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender. Remove from heat. Puree in a blender until smooth, adding a little extra water if required. Return to the saucepan and reheat.

Hint! To microwave, reduce stock to 4 ½ cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are soft.

Serving suggestion

Top with a dollop of low-fat natural yoghurt and sprinkle with chives.

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