Healthy living

Curried carrot soup

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4


  • 1 teaspoon vegetable oil
  • 1 onion, sliced
  • 2 teaspoons mild curry powder
  • 5 cups vegetable or chicken stock
  • 5 large carrots, washed and chopped
  • 1 large potato, peeled and chopped


1. Heat oil in a large pot and cook onion until translucent. Stir through curry powder and cook for 1 minute.

Add remaining ingredients and bring to the boil. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender.

Remove from heat. Puree in a blender until smooth, adding a little extra water if required.

Return to the saucepan and reheat.


To microwave, reduce stock to 4 ½ cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are soft.


  • Top with a dollop of low-fat natural yoghurt and sprinkle with chives.
  • 14 serves of vegetables in this recipe

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See also

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