Curried Carrot Soup (recipe by @superfoodsiobhan)


Sunday lunch today? Soup! of course 😀 I´m still in soup mood and can´t get enough of it 😀 On Siobhan´s blog I always found some soup ideas (Broccoli & Pea for example) and this time I tried out her recipe for CURRIED CARROT SOUP 😀 and it also turned out as incredible as the ideas I´ve tried before 😀 with this touch of spices and the roasted carrots the soup is perfect for autumn days 😀 Soup is always perfect in autumn, don´t you think 😉 😀 Tomorrow I will show another soup idea from @superfoodsiobhan 😉 Can´t wait to share it with you 😀 😀 but for today – my carrot soup ❤

2 serves


You need :

  • 1 tbs coconut or olive oil
  • 1/2 kg carrots
  • 1/2 – 1 onion, chopped
  • 1 clove of garlic, crushed
  • 1-2 tbs coriander
  • 1-2 tbs cumin
  • 2 tbs fresh ginger
  • Some garam masala spice (Optional)
  • 2-3 cups water

Preheat your oven to 180°C.  Wash, peel and cut your carrots into small sticks, throw them into a baking dish with a tbsp or so of oil and shake well and roast for about 45 minutes or until soft and golden brown on the outside. Set aside and heat a large pot with remaining oil. Then fry the spices lightly until aromatic, add onion and garlic and put the lid on the pot to allow the onion and garlic to sweat and cook on a low heat until they the onion is translucent and soft. Next, add the roasted carrots and with 2-3 cups of the water and simmer for around 20 minutes until the carrots are tender. Transfer the soup to a food processor or blend using a stick blender to puree the soup (add more water if a thinner texture is desired). Pour back into the pot and reheat until bubbling hot.


Serve & Enjoy



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