Baby Carrot Soup With Cilantro and Curry

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“Another fabulous find from our local grocery, Thrifty Foods.”

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 lb baby carrots
  • 12 medium onion, chopped
  • 1 tablespoon curry paste (hot medium or mild)
  • 2 tablespoons flour
  • 4 cups vegetable stock
  • 14 cup chopped fresh cilantro
  • salt and pepper
  • 14 cup low-fat yogurt (optional)


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

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