Carrot Curry Soup [Immersion Blender]

Silky smooth carrots with a combination of soothing curry and turmeric make this soup a good soup anytime of year. A nice touch of spice to go along with the carrots, onion and garlic.


  • 3 Tablespoons (45 ml) extra virgin olive oil
  • 3 garlic cloves, peeled, smashed
  • 1 piece (10 g) fresh ginger root, 1/2" slice, washed well
  • 1 large (245 g) white onion, peeled, cut into 8 pieces
  • 1 pound (454 g) carrots, washed, cut into 1" chunks
  • 1 Tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 6 cups (1.4 l) vegetable broth [or chicken broth]
  • 1 lemon, peeled
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt, optional
  • ½ cup (120 ml) plain dairy free yogurt, for garnish (optional)
  • 2 Tablespoons fresh parsley leaves, for garnish (optional)


  1. Heat a medium stock pot over medium heat. Add olive oil, garlic, ginger, onion and carrots. Saute for 8-10 minutes, or until onions are translucent and garlic just begins to brown.
  2. Add curry, turmeric and chili powders and stir constantly, toasting the spices for 1 minute. Add stock and lemon juice and stir to incorporate. Simmer over medium-low heat for 1 hour.
  3. Place the immersion blender into the middle of the cooking pot. Submerge the immersion blender below the surface of the liquid, but above the bottom of the pot. 
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved