Leslie Kleckner submitted this wonderful recipe and said that this recipe is a great way to get folks who don’t love vegetables to try carrots. Next door neighbor said, “Ok, I’ll try a teaspoon, but I don’t think I’ll like it.” Then, ate a whole bowl! Easy to make, delivers a top drawer restaurant result.


2 Tbl. EVOO Olive Oil

2 Tbl. grassfed, unsalted butter

1 med. onion, chopped

1 lb sliceed carrots

6 C Vegetable stock (or chicken)

1 Tbl curry paste (or powder)

1/4 tsp cayenne pepper or paste

Sea Salt to taste

Several rounded tablespoons of plain Greek yogurt (whole milk)


Saute onions, carrots in oil for 5 mins

Add curry, cayenne, salt

Boil in stock until tender ~ 15 mins

Add to food processor in batches balancing veggies and broth to control thickness

Puree on high until smoot

Then add in yogurt and blend till  silky smooth and creamy thick, but spoonable

Topping: 6 blades of chives, chopped

NOTE: all ingredients should be organic when possible

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One Response to Organic Cream of Carrot Curry Soup

  1. Debra Polillo says:

    Sounds yummy 😊

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