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Curried Carrot Soup

Curried Carrot Soup with Apple

Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Cuisine Vegan, Vegetarian
Servings 6


  • 5 carrots peeled
  • 1 medium-sized apple I used a McIntosh
  • 1 medium-sized onion
  • 1 celery stalk
  • 1 Tablespoon curry powder
  • 1 garlic clove minced
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1 900 ml carton Campbell's No Salt Added Chicken Broth
  • ground black pepper to taste
  • 1 heaping Tablespoon yogourt or sour cream optional - can add to individual bowls just before serving
  • 12 mint leaves


  • Slice carrots into 1/4" slices.
  • Chop onion into small pieces.
  • Chop celery into small pieces.
  • Chop apple into 1/2" pieces.
  • Saute onion and celery in olive oil over medium heat until translucent.
  • Add chopped carrots, apple, curry powder and pepper to pan and saute for 3 minutes. Add minced garlic and saute for 1 minute.
  • Add chicken stock and bring to a boil. Reduce to low heat and simmer for 30 minutes.
  • Strain solids from pan and add to blender with 1 cup of liquid. Let cool for 10 minutes before blending. Blend mixture, then return blended mixture to pan and mix with remaining liquid.
    Curried Carrot Soup with Apple has a subtly sweet flavour.
  • Serve garnished with mint leaves and yogourt or sour cream (optional).