Curried Carrot Soup for Meatless Monday

Apr 2014

A long weekend of indulgence has left me craving a simple lo-cal dinner of Curried Carrot Soup for Meatless Monday.  It’s quick and simple with a complex taste, and who could resist these multi colored carrots I found at the farmers market!

curried carrot soup meatless monday

curried carrot soup meatless monday


  • 2T canola or olive oil
  • 1 small yellow onion
  • 2t. curry powder
  • 2”piece of ginger-grated
  • 1/4 t. tumeric
  • 4 cups sliced carrots
  • 1 peeled ripe pear or  green apple
  • 4 cups vegetable stock
  • pinch ground nutmeg
  • 1 c. Stonyfield greek yogurt
  • toasted cashews, matchstick carrots, scallion and a little yogurt for garnish {all optional}
  • Heat the oil in a large saucepan.  Add the onion, ginger and curry powder and turmeric, cook for 5 minutes.
  • Add the chopped carrots and stock and bring to a boil.  Reduce the heat stir in chopped pear or apple and cook for approx 1 hour.
  • Let cool and process in a blender.  Add the nutmeg and salt and pepper to taste. Just before serving stir in 3/4 cup yogurt. Stir to heat, being careful not to let it boil once the yogurt has been added.
  • Garnish if desired