Curry Carrot Soup
Curry Carrot Soup is a quick and easy weeknight dinner! Just a few pantry ingredients come together to make a dinner worthy of company! Bonus: you can mix and match toppings to suit everyone's tastes!
Servings: 4 people
Ingredients
For the Soup:
- 1 Tablespoon olive oil (plus extra for fried shallots)
- 1 cup diced shallots 1 large shallot (or 1 medium onion is ok)
- 3 cloves garlic
- 1 pound carrots roughly chopped (no need to peel if they are organic and cleaned well)
- 2 teaspoons curry powder
- 1 teaspoon salt
- 4 cups water
- 2 cups non dairy milk unsweetened, see notes
For the Toppings:
- Brown rice/quinoa/wheatberries prepared, see notes
- 1 cup sliced shallots (1 large shallot)
- ½ cup pepitas pumpkin seeds, see notes
- 1 large crisp apple diced
- 1 package of veggie sausages, diced see notes
- parsley
Instructions
For the Soup
- Heat olive oil in a large pot over medium heat. Add the shallot and cook until softened and slightly brown, about 5 minutes. Add garlic and cook lightly. Add carrots, curry powder, and salt. Mix well.
- Add water and bring to a boil. Once boiling, cover and reduce to low heat. Cook until carrots are very tender, about 20 minutes.
- Once tender, remove from heat. Blend thoroughly with an immersion blender until completely smooth. Alternately, carefully transfer to your blender and blend.
- While whisking, pour in milk and stir completely. Set aside.
- While the soup is cooking you can prep your toppings. In a frying pan, heat a drizzle of oil and add the shallots. Cook over medium heat until they are browned and slightly crispy—about 15 minutes. Remove to a plate lined with a paper towel to drain oil. Place the veggie sausages in the pan and cook to heat them through and crisp them up a bit. Remove from heat. Prepare other toppings and set aside.
To serve:
- To serve, I like to place all of the toppings in little bowls. Fill each soup bowl with a few ladles of soup and then top as desired. I start with a scoop of rice in the center and then add the pepitas, apples, sausages, shallots, and parsley. Enjoy!
Notes
Rice: I like using precooked packaged brown rice to make it super easy—prepare enough servings for each person you are serving
Pepitas: pepitas are pumpkin seeds, sliced and toasted almonds would also be delicious
Milk: optional, I like using soy or oat milk. If you choose to omit it add 2 more cups of water or veggie stock
Sausage: I like Field Roast maple breakfast links or apple sage sausages in this soup