Curry Carrot Soup

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Curry Carrot Soup


This is one of my favorite “go to” recipes when I want something comforting with tons of flavor. It’s super easy to prepare and I usually have everything I need right in my pantry and fridge to make it whenever the urge strikes. It makes an elegant looking dish with great eye appeal especially after it’s been garnished with the toasted coconut, apples and, walnuts. I’ve served this at dinner parties as a first course and it’s always a big hit. Most important my family loves it so I’m a happy girl.

I’m proud that this soup was the first course at a luncheon Tony and I attended at the City of Hope Hospital to listen to the latest promising research on Multiple Myeloma. I will be working with doctors, researchers and nutritionist on the importance of “food and health”. This was the soup that was picked for the lunch. I was honored.

Curry Carrot Soup

Serves 6-8


½ cup shredded coconut, toasted

3 tablespoons extra virgin olive oil

2 medium yellow onions peeled and sliced thin

3 scallions chopped into 1” inch pieces

2 tablespoons of dry sherry

8 medium size carrots peeled and cut into 1” chunks

1-teaspoon kosher salt

Cracked black pepper to taste

1 tablespoon ginger peeled and minced

1-tablespoon curry powder

2 quarts chicken stock

8 oz package low fat cream cheese, cut into pieces, set aside

2 scallions, chopped fine

2 & ½ tablespoons walnuts, chopped

2 scallions, chopped fine

3 tablespoons Walnut or olive oil to drizzle on top

1 large green apple, peeled, seeded and chopped into small ¼” inch pieces tossed with 1 tablespoon of fresh Lemon juice, cover and place in the refrigerator until ready to use.

1 small jalapeno, seeded and chopped fine

1 &1/2 teaspoons extra virgin olive oil


Preheat oven to 400F.  Spread coconut on a baking sheet and toast for three to four minutes until they start to turn a crunchy golden brown. (Be careful not to burn so keep an eye on them)  Remove from oven and set aside. Heat a stockpot on medium high heat for one minute add olive oil, yellow onions, scallions and sauté until the onions start to caramelize about 5 to 8 minutes.

Add sherry and cook for 30 seconds then add carrots, kosher salt, black pepper, ginger and curry powder, sauté for 1 minute.

Add 1 & ½ quarts of chicken or vegetable stock, and gently simmer until the carrots are tender, about 20 minutes or until the carrots are soft. To test for doneness use a small knife and cut the carrot in half, it should slice easily.

Transfer carrots into a blender and puree in batches until silky smooth adding bits of the cream cheese as you go along. Repeat the process until all of the soup has been blended along with all of the cream cheese. Place back in the pot to heat through until hot.

Correct the seasoning with salt and pepper. If soup is too thick, add more of the remaining chicken or vegetable stock 1/4 cup at a time until the soup is a smooth creamy consistency.

Pour into bowls and garnish each serving with a sprinkling of the toasted coconut, 1 teaspoon scallions scattered, 1 teaspoon walnuts, chopped green apples, jalapeno as much or little as you like, 1 teaspoon of walnut or olive oil to drizzle over the top!