Thursday, April 7, 2011

Sweet Curry Carrot Soup

Who doesn't love curry? Who doesn't like carrots? Ok, so maybe I'm a little over assuming and that maybe there is not as many curry or carrot fans out there. Anyway, for those of you who DO enjoy that little orange root vegetable and those who savor the flavor of curry powder, this recipe is for you. Not only is it very very easy, but it's quite tasty, and full of all sorts of vitamins and natural goodness.

Here is your sweet curry carrot soup recipe :)

In a medium saucepan warm up 2 tablespoons of olive oil or butter. Whatever suites your fancy. Let it get melty and warm. Throw the diced onion in the saucepan with the oil then sprinkle 1/4 teaspoon salt to the onion stirring well. Saute on medium heat for 5-7 minutes until the onions start to get tender. Now stir in 1 tablespoon honey and 1 teaspoon of ground coriander and yellow curry powder. Now if you are a curry junky (not that I am admitting to anything hehehehe) sprinkle a little bit more of the wonderful yellow spice ;). Lower heat to a low/medium and allow to simmer for 3-4 minutes. While your onions, honey, and spices cooking, dice up 2 1/4 cups of carrots into 1/2 inch pieces. After the onions, honey, and spices have cooked for the 3-4 minutes, add the carrots and 2 1/2 cups gluten free chicken broth. Bring mixture to a boil then lower heat to a medium and cover. Simmer for 20 minutes or until the carrots are tender. At that point, remove from heat and allow to cool slightly. Once mixture has cooled down a bit, transfer the contents of the pot into a blender and blend until soup is smooth. Next, whisk together 1 egg (or two egg whites), 1/4 cup milk, and 1/4 cup sweet rice flour. Don't worry about the mixture being a bit clumpy, just whisk it together lightly. Now pour mixture into blender and blend again. Pour soup blend back into the saucepan and bring to a simmer. Cook for another 5-7 minutes and serve :)

Garnish with Greek yogurt or sour cream. I sprinkled a little bit of spicy red Indian curry to maximize the curriness of the soup *snickers*


Sweet Curry Carrot Soup

2 tablespoon olive oil
½ diced onion
1/4 teaspoon salt (or to taste)
1 teaspoon yellow curry powder
1 teaspoon coriander
1 tablespoon honey
2 ¼ cup chopped carrots
2 1/2 cups chicken broth
1/4 cup sweet rice flour
¼ cup milk
1 egg or 2 egg whites

In a medium saucepan, sauté onion and olive oil on medium heat until onion begins to become tender (roughly 5-7 minutes). Lower heat to low/medium then add curry powder, coriander, and honey and continue sautéing for another 3-4 minutes. Add broth and carrots.Increase burner temperature and bring to a boil, cover, lower heat to a simmer, and cook until carrots begin to soften (for about 20 minutes.). Remove from heat then allow to cool. Place contents of pot in a blender and puree well. Meanwhile, blend together milk, flour, and egg whites then pour into blender. Puree again, then transfer back into saucepan. Simmer another 5 minutes.


  1. Hmmmmm I love carrots but I have never had any kind of carrot soup... it seems wierd lol ... might be tempted to try this at least once though :) you make everything look so tasty!!!

  2. That sounds wonderful! Putting it on next week's menu!

  3. Thanks Jill, can't wait to try this! -Ron H.