Curried Carrot Soup Recipe

Curried Carrot Soup

Transform raw ingredients into a piping hot soup in less than 10 minutes, from start to finish.

Total Time15 Minutes 45 Seconds
Yield
DifficultySimple

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Submitted by

Vitamix

Ingredients

6 small 370 g carrots, ends trimmed
¼ small 20 g onion, peeled
2 cups 480 ml vegetable stock
½ cup 120 ml soy milk [or milk of choice]
¾ teaspoon curry powder
¼ small lemon, peeled
¼ teaspoon kosher salt, optional
⅛ teaspoon ground black pepper

6 Tablespoon 370 g small carrots
½ Tablespoon 40 g small onion, peeled
2 cups 480 ml vegetable stock
½ cup 120 ml {soy milk}
¾ teaspoon Tablespoon curry powder
1 slice Tablespoon lemon, ¼", peeled
½ teaspoon Tablespoon salt, optional
¼ teaspoon Tablespoon ground black pepper

3 small 185 g carrots, ends trimmed
⅛ small 10 g onion, peeled
1 cup 240 ml vegetable stock
¼ cup 60 ml soy milk [or milk of choice]
⅓ teaspoon curry powder
⅛ small lemon, peeled
⅛ teaspoon kosher salt, optional
1 pinch ground black pepper

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Chef's Note

Using raw ingredients in a soup is a simple way to use the power of your Vitamix. Sautéing the onions and carrots beforehand will enrich the flavor and remove some of the potency of stronger ingredients like onions. To thin out thick soups, just add more liquid to the blend. To thicken soups, add more hearty ingredients and continue to blend.

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