Great Curried Carrot Soup


Bob Kattenburg and Jill McFadden, The Critical Edge Knife Sharpening

Serves 4


1 stick butter
1 medium onion, chopped
2-4 cloves garlic, coarsely chopped
1 pound carrots, unpeeled and coarsely chopped
½ teaspoon dry mustard
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 quart water
Salt, to taste
Yogurt, for serving


  1. Heat a heavy-bottom pot over medium flame, add butter and sauté onions, garlic, carrots and spices until everything comes together and vegetables begin to soften. 
  2. Add lemon juice and water.  Bring to a gentle boil.  Turn down the heat and reduce to simmer until carrots are completely tender. 
  3. Cool slightly, then puree in blender until smooth. You may have to do this in batches. 
  4. Serve with dollop of yogurt (Greek is really good), sour cream or crème fraiche.  Soup can be served hot or cold.



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