Spicy Carrot Soup

Cook Time 40 minutes
Course Main Course, Soup
Servings 6


  • 1 tablespoon sunflower oil
  • 1 brown onion chopped
  • 2 garlic clove sliced
  • 2 carrot cut into chunks
  • 500 g potatoe about 3 medium sized floury type, scrubbed and cut into chunks
  • 1 tablespoon curry powder
  • 2 teaspoon reduced-salt vegetable stock powder


  • Fresh coriander
  • 2 tbsp pepitas/pumpkin seeds


  • Heat the oil in a large saucepan and cook the onion and garlic until softened.
  • Add all the remaining ingredients apart from the fresh coriander and pumpkin seeds. Season with ground black pepper and cover with 1 litre boiling water. Bring back up to the boil, then reduce the heat and simmer for 20–25 min until the veg are tender.
  • Remove the pan from the heat, then blend with a stick blender until smooth.
  • Divide the soup among 6 bowls, then sprinkle over the coriander, pumpkin seeds and some black pepper to serve.


Calories: 148kcalCarbohydrates: 23gProtein: 4.4gFat: 4.9gSodium: 197mgFiber: 4.5gCalcium: 43mg
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