Curried Carrot Soup Recipe

I was making this soup for my lunch this weekend and everyone in my family was turning their noses up at it. I was hearing a lot “carrot soup, ew that sounds disgusting” and “won't that be really sweet?”. This soup is lovely, it’s so warming and perfect for the cold nights.

I had to make mine in the slow cooker as our stove has broke so for me this took hours to make but realistically you could knock this up in about half an hour.

What you’ll need:
500g Carrots
2 sticks of celery
1 onion
Garlic infused Oil
750 ml of Chicken stock
1.5 tsp of cumin
1 tsp of garam masala
1 tsp of medium curry powder
1 tsp of coriander
50 - 100g of red lentils (optional)
Small pinch of chilli flakes (optional)

You can alter this recipe to be low fodmap or vegan, whatever will suit you best.  You can take out the celery or reduce to your limit and swap onion for spring onion greens.
This would also be just as lovely made with vegetable stock.


This soup is a very smooth soup once its blended so I add some lentils to just give it some texture, but this is up to personal preference.


  1. Chop carrots, onions and celery to even sized bits, and place into the pan with garlic oil and allow all to fry for a couple of minutes. Then pour on the Chicken stock and bring to a simmer.

  2. Add the spices and season to taste. Leave the soup to simmer until the carrots are soft. 

  3. Once the carrots are soft blend the soup until almost all the veg has gone, taste and add more seasoning or add chilli flakes if you want it to add a kick to it.

  4. Blend until smooth.

  5. Optional: Once the soup is blended I like to add some lentils to thicken it and give it different textures. Once I’ve added the red lentils I leave it to simmer for a further 20 minutes.

Let me know if you try this recipe!