Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
- C. Northcote Parkinson, Writer

The refrigerator light goes on...

I love curried dishes and this soup is sweet, spicy, and savory all at once. Rich, hearty, and full of fiber and great vitamins, it makes a perfect Spring meal with a side salad.

Roasting the carrots helps caramelize them and both sweeten and concentrate the flavor. Simmering them with the rest of the ingredients would result in less carrot flavor.


Curried Carrot Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

Serve with Napa Cabbage Salad or Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad or Mushroom Salad or Tomato and Endive Salad

2 tsp olive oil (divided)
2 lbs carrots (peeled and cut into 1 inch chunks)
1 large onion (diced)
2 ribs celery (diced)
1 tsp ground cumin
1 1/2 tsp curry powder
4 cups no salt added vegetable stock
1 15 ounce can no salt added chick peas (garbanzo beans) (drained and rinsed)
1/8 tsp red pepper flakes
1/2 tsp salt
fresh ground black pepper (to taste)

Place a large skillet in the oven and preheat to 400°F.

Place 1 teaspoon of the olive oil in the skillet and add the carrots. Roast, tossing about every 5 minutes, for at least 30 minutes until tender.

While the carrots are roasting, place the remaining teaspoon of olive oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the vegetable stock, chick peas, red pepper flakes, salt, and pepper. Stir thoroughly.

Reduce the heat to medium-low and simmer for about 30 minutes, until the chick peas are tender. Stir occasionally.

Remove from the heat. Add the roasted carrots, stir, and let cool for about 10 minutes.

Use a blender or stick blender, puree until smooth.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 255 Calories from Fat 42
% Daily Value
Total Fat 5g 7%
    Saturated Fat 0g 2%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 325mg 15%
Total Carbohydrates 48g 17%
    Dietary Fiber 12g 48%
    Sugars 18g
Protein 8g
Vitamin A 730% Vitamin C 13%
Calcium 16% Iron 13%
Vitamin K 40 mcg Potassium 1103 mg
Magnesium 72 mg