Go Back
+ servings

Carrot and Curry Soup

Servings 4


  • 1 Tbsp. olive oil
  • 3 Tbsp. Original Ghee
  • 1/2 large sweet onion - chopped
  • 2 piece ginger roots - peeled and grated
  • 2 Garlic cloves - minced
  • 8 large carrots - scrubbed and chopped
  • 5 cups chicken or veggie stock - homemade or store bought
  • 1 Tbsp. curry paste
  • 1.5 Tbsp. curry powder
  • 1 Teas. turmeric powder
  • 1/2 Teas. black pepper
  • 1 Teas. good salt
  • 1/4 cup cream or half and half - optional
  • Sour cream as garnish - optional
  • Chives as garnish


  • Heat olive oil, 2 tablespoons ghee, onions and carrots in a stock pot. Sauté till onions are a little translucent.
  • Add the ginger and garlic and sauté till you begin to smell the garlic.
  • Add 4 cups of the broth (reserving 1 cup for later).
  • Bring to a boil; reduce heat to medium and cover. Allow to simmer for 20-25 minutes or until the carrots are very tender.
  • Remove from heat and using an immersion blender (or put it into a blender – carefully) blend till very smooth. If a thinner consistency is preferred, add the last cup of broth slowly and blend till the desired consistency.
  • Adjust seasoning and add a warm cup of milk or cream to the soup. Add the last tablespoon of ghee and stir into finished soup till fully incorporated.
  • Serve garnished with chopped chives and or sour cream. (optional)
  • Serves 4-6. Good crusty, sourdough bread works for dunking.
Tried this recipe?Let us know how it was!