Carrot Soup with Curry

12 servings

90 minutes

Carrot soup with curry is a fragrant and rich dish that embodies the traditions of Pan-Asian cuisine. Its bright golden color and velvety texture make it a true table decoration. The curry adds an Eastern spiciness to the soup, while ginger contributes a fresh zest that highlights the natural sweetness of carrots. Thanks to the cream, the soup achieves a delicate creamy consistency that perfectly balances the rich spices. This soup not only warms but also provides a refreshing effect due to the combination of spices. It is perfect as a light lunch or dinner and is an excellent option for a detox diet. Served hot, garnished with fresh herbs or toasted seeds for added texture.

Energy value per serving

• Calories: 118.5
• Proteins: 4.3g
• Fats: 6.2g
• Carbohydrates: 11.8g

Ingredients

• Olive oil: 2 tbsp
• Onion: 3 head
• Curry powder: 4 tsp
• Grated ginger root: 1 tbsp
• Carrot: 1.2 kg
• Salt: to taste
• Chicken broth: 1 l
• Cream 10%: 1 glass

Cooking steps

1. Chop the onion and sauté in olive oil until golden.

   Required ingredients:

   • Onion: 3 heads
   • Olive oil: 2 tablespoons

2. Sprinkle curry, add ginger, simmer.

   Required ingredients:

   • Curry powder: 4 teaspoons
   • Grated ginger root: 1 tablespoon

3. Peel the carrot and cut it into large pieces.

   Required ingredients:

   • Carrot: 1.2 kg

4. Put fried onions and carrots in a pot, pour in chicken broth, add salt and 2 cups of water. Bring to a boil, cover, and cook for 30-40 minutes until the carrots are ready.

   Required ingredients:

   • Onion: 3 heads
   • Carrot: 1.2 kg
   • Chicken broth: 1 l
   • Salt:  to taste

5. Cool the soup slightly and blend it to a puree consistency. Pour in the cream and add water (about 3 cups to the desired thickness).

   Required ingredients:

   • Cream 10%: 1 glass