Carrot & Garlic Curried Soup


Soup's on! As we move into the month of October, soups seem to automatically jump onto the menu.

With a bounty of fall harvest root vegetables available, try using Arvinda's Curry Masala in a pureed vegetable soup - one spice blend is all you need to make your fall soup stand out.

Carrot & Garlic Curried Soup


4-5 large carrots, peeled, washed and cut into small pieces

4 cups water

1/2 tsp. salt

3 garlic cloves, peeled and coarsely chopped

1 tbsp. olive oil

1 tbsp. Arvinda's Curry Masala (use less for milder flavour) 

salt to taste

1/8 cup coriander leaves, chopped (or 1 tbsp. parsley flakes), to garnish

Method:  Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Using a hand blender, blend until smooth.

In a medium pot, gently heat olive oil and fry garlic until fragrant. Add Arvinda's Curry Masala and stir for a minute. Mix in carrots. Add salt to taste. Simmer for 10-15 minutes. Garnish with cilantro (or parsley flakes). Serve in soup bowls.


Carrot & Garlic Curried Soup using Arvinda's Curry Masala

Carrot & Garlic Curried Soup using Arvinda's Curry Masala

Posted on September 30, 2013 .