Curried Carrot Soup


On a previous post I mentioned that I my graduation ceremony is next week – half a year late, I know. These things aren’t a big deal here; we don’t have a High School graduation ceremony or anything like that, so I just thought that I’d go and get my diploma and maybe they’d serve some appetizers afterwards. But they called me from the University today and asked me to give a short speech! In front of everyone! I’m really shy when it comes to speaking in public, and I have NO idea what I should talk about, so I should really appreciate some help. I mean, is there some kind of protocol I should follow? Also, they’ve asked me to speak both in Spanish and in Basque, so I don’t know if I’m supposed to say everything twice. That would be kind of boring, right?

Anyway, onto the recipe. It was one of the soups I made the week I had my wisdom teeth out. It’s so simple – no cream, no butter, no onions, just carrots, water, and curry – yet so tasty and satisfying, perfect for a light lunch or dinner. I promise you, even if you’re not very fond of carrots, you should really try it. Also, even though the picture shows a bit of cream it’s just for the picture, you don’t notice there’s no cream at all.

Curried Carrot Soup

  • Approximately 2 pounds (1kg) carrots, peeled and diced.
  • Water, until it covers the carrots; you can add more later if you like it less creamy.
  • Curry, to taste (I use 2-3 tablespoons or so, but the curry I currently have isn’t very flavorful so you might want to use less and add more after tasting).
  1. Cook the carrots on a large sized pot or dutch oven for 5-10 minutes with a bit of olive oil and salt over medium heat.
  2. Add enough water to cover the carrots, over higher heat until the water boils; lower the heat a bit and let it cook for 30-40 minutes, until the carrots are cooked through.
  3. With an immersion blender, pureé the carrots until you achieve the consistency desired. If needed, pour the soup through a sieve.
  4. Add the curry and a bit more salt, as needed.

What do you think? Share your opinion in the comments.

13 thoughts on “Curried Carrot Soup

  1. Tami

    Oh what an honor! You should be very proud that they asked YOU to speak at your graduation. Kudos darling. I get serious stage-fright, so I understand your nervousness. Practice, practice, practice.

    And that soup… looks glorious!

  2. Jone

    Desearte mucha suerte en tu speech. Mi único consejo es que estes tranquila (que te lo dirá todo el mundo), que seguro que sale todo bien.

    Sugerirte que hagas un speech algo divertido y nada de esos largos que te duermen.

    Me da muchísima envidia las últimas recetas que estas subiendo, porque no tengo tiempo para hacerlas y tienen una pinta estupenda.

    Ya nos contaras que tal te salió el speech.

    (perdon por escribir en castellano, pero tenía prisa y quería dejarte unas palabritas, que hace mucho que no comentaba nada)

    1. Ainhoa @ ALittleBite Post author

      No pasa nada! Cada uno escribe en lo que quiere!
      Lo del discurso a ver que se me ocurre, porque eso de decir algo gracioso no sé yo… y en general me parece todo tan cursi. A ver si te animas a hacer alguna receta! Ésta por ejemplo es muy fácil y sale muy rica.

  3. Shelby

    Great recipe! I added half an onion with the carrots and some chicken stock at the end and it was absolutely delicious! Thanks for the recipe.

  4. Kathleen

    Ainhoa, best wishes on your speech. I am sure that you were asked because you have something wonderful to say!! Good Luck. Thanks so much for the recipe. I can’t wait to try this tonight.

  5. Pingback: Sometimes Simple is Best

  6. nicole

    Many thanks for this recipe, my hubby loves it and its so easy and quick. Great for those lazy nights when you wants something yummy, lite and quick.
    Greetings from Finland, an American who loves to Travel.

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