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Curried Carrot Soup
  • 1 teaspoon vegetable oil
  • 1 medium onion, sliced
  • 2 teaspoons mild curry powder
  • 5 cups vegetable stock*, reduced-salt
  • 5 large carrots, washed and chopped
  • 1 large potato, peeled and chopped
  1. Heat oil in a large pot and cook onion until translucent.
  2. Stir through curry powder and cook for 1 minute.
  3. Add remaining ingredients and bring to the boil.
  4. Cover, reduce heat and simmer for 10 minutes or until vegetables are tender. Remove from heat.
  5. Puree in a blender until smooth, adding a little extra water if required.
  6. Return to the saucepan and reheat.


  • To microwave, reduce stock to 4 ½ cups, place ingredients in a bowl and cook on HIGH (100%) for 15 minutes or until vegetables are soft
  • * Use reduced-salt vegetable or chicken stock

Storage Suggestions

Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large pot with lid
  • Blender or sieve



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

421g Quantity per serving Quantity per 100g
Energy 394kJ 94kJ
Protein 3g 0.7g
Fat, total 1.4g 0.3g
— Saturated 0.3g 0.1g
Carbohydrate 14.1g 3.5g
— Sugars 8.7g 2.1g
Fibre 6.8g 1.6g
Sodium 616mg 146mg