Curried Carrot Soup

40 minutes


Curried Carrot Soup Recipe
Club Noor

by Saba Wahid

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8-10 carrots (peeled and sliced)

½ cup onion (chopped)

½ cup  celery (chopped)

1 tbsp  ginger (minced)

1 tsp  cumin seeds

1 tsp  curry powder

1 tsp  salt (to taste)

4 cup vegetable stock / chicken stock

4 cups water

2 tbsp  Noor Oil



This is a very tasty and refreshing soup that can be enjoyed by the entire family

Steps Involved:

In a medium sauce Pan bring 4 Cups of water to a boil. Add the carrots and cook for 8-10 minutes or until soft. 

Drain and reserve 1 cup of the water used for boiling carrots. Place the cooked carrots in a food processor or blender along with the reserved liquid and puree until smooth. Keep aside. 

In a large stock pot, heat Noor Oil at a medium high temperature. Add onions and celery along with cumin seeds and ginger. Cook for 5-6 minutes or until vegetables are soft and cooked. 

Note: If it looks like the vegetables are drying out, add some water to help the cooking process along. 

Add the carrot puree and mix thoroughly with the stock. Add curry powder and salt and stir until blended. Now add more stock and stir, and with a hand blender submerged in the stock pot blend all the ingredients together until the texture becomes smooth. 

Note: You can adjust the liquid if necessary by adding more vegetable stock or water. 

Bring the pot to a high flame and bring everything to a boil, stirring to make sure the texture is consistent. 

Cover and simmer for 10 minutes. 


To serve garnish with coriander leaves and some crackers or toast. Enjoy!

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