Curried Carrot Soup with Minty Yogurt


Everyone Can Cook EverythingThe humble carrot is the base of this very flavorful soup, accented with aromatic curry and fresh orange juice and topped with tangy yogurt and refreshing mint.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 25 Minutes


  • 2 Tbsp (30 ml) vegetable oil
  • 3 medium carrots, peeled and sliced
  • 1 medium onion, halved and sliced
  • 1 tsp (10 ml) chopped fresh ginger
  • 2 garlic cloves, chopped
  • 3 Tbsp (45 ml) all-purpose flour
  • 3 tsp (10–15 ml) mild curry powder
  • 4 cups (1 L) chicken or vegetable stock
  • ½ cup (125 ml) fresh orange juice
  • 2 tsp (10 ml) grated orange zest
  • salt and white pepper to taste
  • 0.33 cup (80 ml) yogurt
  • 1 Tbsp (15 ml) chopped fresh mint
  • small mint sprigs for garnish
How to Make It
  1. Place the oil in a pot over medium heat. When it’s hot, add the carrot, onion, ginger and garlic and cook 3 to 4 minutes. Stir in the flour and curry powder and cook 2 minutes more. While stirring, slowly pour in the stock. Mix in the orange juice and orange zest. Bring the soup to a simmer and cook until the carrots are very tender, about 15 minutes.
  2. Purée the soup in a blender or food processor, or in the pot with an immersion blender. Return the soup to a simmer and season with salt and white pepper. Place the yogurt in a small bowl and mix in the chopped mint. Ladle the soup into bowls, place a spoonful of yogurt in the center of each and garnish with the mint sprigs.

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