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Curried Carrot Soup

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Curried Carrot Soup

4.5 from 2 votes
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Course: Soup
Cuisine: American
Keyword: Curried Carrot Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 201kcal


  • 2 clove garlic
  • 3 tablespoon butter, unsalted
  • 1 medium onion
  • 1 tablespoon curry powder
  • 1 teaspoon cumin, ground
  • 10 medium carrot
  • 6 1/2 cup chicken broth, low-sodium
  • 1/2 teaspoon salt

Serve With

  • 4 slice bread, whole wheat
  • 1 none cooking spray
  • 1/2 cup cilantro


  • Mince garlic.  Melt butter in a large pot over medium high heat. Add garlic; saute until golden, about thirty seconds. Reduce heat.  Chop onion and add to the garlic.
  • Saute for 5 minutes. Add curry and ground cumin; saute for three minutes. Peel and chop carrots; add to the pan and saute again for 5 minutes.
  • Stir in chicken broth and salt. Bring to a boil; reduce to low. Cover and simmer for thirty minutes. Remove from heat and let cool. Working in batches, puree soup in a blender. Return to pot and heat through.
  • For croutons, cut bread into small pieces.  Arrange on a cookie sheet. Spray bread pieces with cooking spray.  Bake in the oven at 400 degrees for 3-5 minutes, or until toasted.
  • Serve soup topped with chopped cilantro and croutons.
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Calories: 201kcal | Carbohydrates: 25g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 445mg | Fiber: 5g | Sugar: 7g

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