Carrot soup with curry

March 20, 2018 1 min read

Carrot soup with curry

This soup is quick, easy and light and a great way to get kids to eat their veggies. Garnish it with coriander.

  • SERVES 4
  • PREPARATION TIME 20 minutes
  • COOKING TIME Chicken stock 1 hour, Carrot soup 20 minutes
  • DIFFICULTY medium


  • 500g large carrots
  • 600g chicken stock (celery, carrot, onion, bay, chicken)
  • 100g red onion
  • 1 garlic clove
  • 100g fresh ginger, grated
  • Curry powder
  • Cumin powder
  • 100g goat milk
  • Ground coriander
  • Salt and pepper


    1. Wash, clean and cube vegetables. Place chicken and chopped vegetables into in a large, deep-bottomed pan. Add water and bring to the boil.
    2. Cook over medium heat for at least one hour. Strain the stock before using it.
    3. Sauté washed and peeled carrots with sliced onion, pressed garlic, grated ginger, cumin and curry powder.
    4. Once sautéed and well combined, pour on the stock and cook over medium heat for 20 minutes.
    5. Tip into food processor and mix until smooth. Return to stove and add milk. Season with salt and pepper and stir carefully.
    6. Before serving, garnish with coriander.


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