Curried Carrot Soup

A flavour packed soup that's thick, filling, creamy and indulgent.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Slice the carrots and set aside
  2. In a deep pan place a glug of olive oil over high heat
  3. Once hot enough add the onion and garlic in to the oil and fry off until golden brown
  4. Add in the spices, salt and pepper and fry for about 3-4 minutes
  5. Now add in the chopped carrots and cover in the onion / spice mix until fully coated
  6. Pour over 750 ml stock and bring to boil
  7. Once boiling, turn to simmer and place pan lid and leave for 30 minutes or so
  8. Using a hand blender, blend the carrots in the water until smooth and creamy. If the consistency is to think then add a cup of boiling water at a time until desired consistency
  9. Season to taste

Notes

Store in a sealed containe in the fridge for up to 5 days or you can even freeze it. It matures in taste as the days go by.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:40 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:102
    Fat:0 g
    Carbohydrates:14 g
    Protein:1 g
    Calculated per serving.

Used in this recipe

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