Carrot Curry Soup

Recipe Carrot Curry Soup

Initially I experienced difficulty chewing and swallowing, and at times dribbled when drinking. Over time I found new ways to help with eating and drinking. I adapted my diet by eating foods that melted in my mouth, such as pasta. When eating in public, I would ask for small portions so that I could eat slowly, and I often ate soup before going out, to prevent hunger.

Magali, Belgium


4 x (411 g) cans chicken broth or 4 x (411 g) cans vegetable broth (use vegetable broth for vegetarian or vegan version)
8 large carrots, cleaned and cut into 2 inch lengths
1 large onion, chopped
1 tablespoon butter (or oil for vegans)
2 1⁄2 tablespoons curry powder
1⁄2 teaspoon turmeric
1⁄4 teaspoon ground ginger
1⁄8 teaspoon cayenne pepper
180 ml of cream (optional)
Salt and pepper

Cooking instructions

  1. In a large pot, sautée the onion with the butter until translucent
  2. Add the broth and carrots and bring to a boil
  3. Add all the spices and continue to boil until the carrots are
    cooked through
  4. In a food processor or blender, purée the soup until the texture is
    smooth. You will need to do this in batches so that it doesn’t overflow
  5. Return to the pot and stir, adjusting the salt and pepper to taste
  6. For a creamy and indulgent version, mix in the cream
  7. Serve hot

Nutritional Information

Serves 1 Serves 8
Kcal 118 933
Protein (g) 4 35
Lipids (g) 6 49
Carbohydrates (g) 11 89
Sugars (g) 11 89
Fibre (g) 4 31
Salt (mg) 318 2539

Recipe credit

This recipe was provided by C. Taylor and is available on Genius Kitchen