Curry Carrot Soup


  • Carrots, peeled and roughly chopped
  • Extra virgin olive oil
  • Large white onion, roughly chopped
  • Curry powder
  • Garlic, minced
  • Vegetable stock
  • Salt and pepper, to taste


Heat the olive oil in a large saucepan over medium heat.

Add the onion, curry powder, and a pinch of salt and Sauté.

Add garlic and carrots.

Add Vegetable stock.

Bring to a boil.

Simmer until the carrots are tender.

Remove from heat and blend with a hand blender until smooth.

Add more salt and pepper to taste. 

Serve with rye bread or make rye bread croutons to add to the soup.