Customer Care 1-800-667-8280

Baby Carrot Soup with Cilantro and Curry

4 servings


No Added Sugars Vegetarian

Nutritional Facts Per Serving

2.2 g
16 g
2.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 160
  • Fat 10.2 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   773 mg
  • Carbohydrate 16 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 2.2 g
    • Vitamin A 154 %
    • Vitamin C 12 %
    • Calcium 3 %
    • Iron 9 %


Heat the oil in a pot over medium heat. Add carrots and onion and cook until slightly softened, about 5 minutes. Mix in curry paste and flour. While stirring, slowly pour in
stock. Bring to a boil, and then adjust heat so the soup gently simmers. Cook until carrots are tender, about 20 minutes. Working in batches, puree mixture in a blender or food processor. Return soup to the pot and bring back to a simmer. Stir in the cilantro; season with salt and pepper.
Pour soup into bowls. If desired, set a spoonful of yogurt in the centre of each bowl.

Serving Suggestions

For an interesting touch of flavour, add a spoonful of mango chutney to each bowl of soup just before serving. Make the soup less or more spicy by decreasing or increasing the amount of curry paste used.

Related Recipes