Curried Carrot Soup

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper


  • 1 tetra pack (900 ml) of vegetable stock
  • 1 tbsp olive oil
  • 1 tbsp Patak's Hot Curry Paste
  • 1 medium onion, diced
  • 6 medium carrots, peeled and thinly chopped
  • 1 pinch of kosher salt
  • Sour cream and chives to garnish


  1. In a large saucepan, heat the oil and paste over medium heat until fragrant
  2. Add onions and carrots and saute for 5 minutes until getting soft
  3. Add stock and simmer for 20 minutes or until carrots are easily pierced by a fork
  4. Using an immersion blender, blend the soup until desired consistency
  5. Garnish as desired with sour cream and chives