Curry Carrot & Potato Soup | Peri's Place For Recipes

Curry Carrot & Potato Soup
Prep Time
10 minutes
Cook Time
20 Minutes

The Story

That's it.


  • 1 onion
  • 2 medium carrots
  • 2-3 medium potatoes
  • 1 clove garlic
  • 1/4 head broccoli
  • 1-2 tsp curry powder
  • salt & pepper to taste
  • 1/s tsp dry dill weed
  • 1/2 tsp dry thyme
  • 1 tbsp cooking oil
  • 4 cups stock



  1. Prepare all vegetables first. Cut them into equal sized cubes, there is no need to peel, though you can if it is your preference.
  2. In a large soup pot, heat oil on medium high, add onions, potatoes and carrots. Lower heat to medium and saute for 3-5 minutes stirring often.
  3. Add chopped garlic, curry powder, dill and thyme, cook for 1-2 minutes.
  4. Add stock and deglaze bottom of pan.
  5. Add chopped broccoli and any other vegetables you have.
  6. Bring the soup to a boil and then lower heat with lid on to a rapid simmer. Cook for about 20 minutes, or when carrots and potatoes are soft.
  7. Remove from heat and blend using either an immersion blender or in small batches using a table top blender.
  8. If soup seems to runny for you, put back onto the stove and simmer for up to 5 minutes to thicken. Also, if the soup seems too thick, add water to desired consistency.

Good to Know

This is a great way to use up vegetables in the pantry/fridge. It's quick to make and warms you up. It also reheats really well and goes perfectly with a grilled cheese sandwich.

You aren't limited to just the vegetables in the ingredients list. This would work well with red peppers, sweet potatoes, cauliflower or squash.