Curried Carrot Soup | The Jewish Week | Food & Wine

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Curried Carrot Soup

Marlene Meyerson JCC Manhattan Sponsored Content
Curried Carrot Soup

Curried Carrot Soup (Jackie Topol)

Serves 4-6

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With the cold season in full effect, it's a perfect time to include key immune-boosting foods into your diet. Carrots, ginger, turmeric (an ingredient in curry powder), as well as cayenne are all featured in this recipe to give your body potent antioxidants to kick that cold! These naturally warming spices are sure to warm you up too.

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1 tablespoon olive oil

2 tablespoons Earth Balance, butter or coconut oil

1 tablespoon minced ginger

1 large shallot, finely chopped

8 large local organic carrots, chopped

4 cups vegetable stock (I like Imagine brand's No-Chicken Stock)

1 cup light coconut milk

1 1/2 teaspoon curry powder

1/2 teaspoon salt

  1. Heat oil and Earth Balance/butter/coconut oil in a medium-sized soup pot or Dutch oven for about 2 minutes.
  2. Add ginger and shallot and sauté for about 3 minutes. Add carrots and sauté for another 3 minutes. Add vegetable stock, coconut milk, curry powder, and salt, and stir well and cover with lid.
  3. Once soup has been brought to a boil, lower heat to simmer for 15 minutes, or until carrots are very tender. Let cool for at least 5 minutes. Carefully, use an immersion blender (aka stick blender) to puree the soup until you have reached the desired consistency, add more salt if desired, and serve immediately.

About Jackie Topol:

Jackie Topol is a Registered Dietitian at one of New York's premiere hospitals. She has her Masters in Clinical Nutrition from NYU and has been teaching cooking classes at the JCC in Manhattan for over 10 years. Her true passion is teaching therapeutic cooking classes which feature foods that prevent diseases and promote good health. See Jackie's upcoming classes.