Carrot Curry Soup

When you think soup, you think a steaming bowl in a cozy corner on a chilly day, right? That’s what I generally think when I conjure up an image of soup.

Now imagine it’s 97°F, the day after the hottest day of the year, you have the chills, you’ve lost your voice, and you’re battling a stuffy/runny nose along with a hacking cough. Pretty little picture I painted there, huh?

Unfortunately, that was the state of my misery last weekend. Lucky for me, it was also Sunday, which meant that the doctor’s office was closed. So I dragged myself out to CVS where they have this neat little service called Minute Clinic. You can reserve your place in line online, which saves you so much wait time. Take your insurance card, because it’s essentially like visiting the doctor, co-pay and all. Did I mention they’re open on Sundays?! Well, we figured out what was wrong — I had a virus [insert distraught emoji here]. So no magical antibiotic for me. Just lots of rest, nasal sprays, cough medicine and Tylenol. As frustrating as being sick is, it’s even more frustrating in the summertime.

Carrot Curry Soup

And that’s how I ended up making a steaming bowl of soup in the middle of July. Despite the circumstances, the soup is an amazing soup (more suited for the months of September-February, but that’s beside the point). A couple things to note with this soup:

  • Notice that I used grape seed oil instead of olive oil or vegetable oil. We’ve been using grape seed oil a lot more for a number of reasons a few of which include: grape seed oil has a higher smoke point compared to other vegetable oils, it’s great for your hair and skin, good source of vitamin E, has zero trans fat and it’s virtually flavorless.
  • I didn’t have vegetable broth, and I sure as heck wasn’t going to change out of my PJs to get some. So I substituted some Maggi (mixed with hot water). Maggi is pretty awesome in that sense. It’s an easy chicken bouillon powder that’s super versatile.
  • I’m not big on spicy food, but I added some extra sriracha to give it at extra kick

Carrot Curry Soup

Carrot Curry Soup

Yield: 4 servings


  • 1 medium onion, chopped
  • 1 tablespoon grape seed oil
  • 1 lb Carrots, chopped
  • 3-4 cups Vegetable broth, or Maggi cube dissolved in 3-4 cups water
  • 2-3 tablespoons Curry Powder
  • 1-2 tablespoons Cumin
  • Salt, to taste
  • Sriracha, to taste


  1. Heat the grape seed oil in a medium pot
  2. Add the chopped onion and sauté until translucent
  3. Add the carrots, and stir in with the onion
  4. Add half of the cumin and some salt
  5. Cover and cook on medium-high heat until the carrots have softened (about 15 minutes)
  6. Add curry powder and the remaining cumin, stir into the vegetables
  7. Add the vegetable broth (or Maggi mix), stir and bring to a boil
  8. Once boiling, use an immersion blender to smooth the soup to your desired consistency
  9. Add Sriracha and simmer on low for 5 minutes
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