Curried Carrot & Kumara Soup Recipe

Sometimes you just need a nice warming bowl of soup. If you’re anything like me then a soup that is clear just won’t cut the mustard for you and you’ll want something a bit heartier. This curried carrot and kumara soup is not only hearty and delicious it is naturally gluten free, dairy free and sugar free.

I had been thinking about making a curried carrot and kumara soup for quite a while but had never gotten around to it. The only soup I’ve ever made before is my pumpkin soup. This curried carrot and kumara soup is super easy to make, simply chop the carrot and kumara and then throw all the ingredients into a soup pot, wait a while and then blend and eat!

Curried Carrot and Kumara Soup Recipe

I made a loaf of gluten free bread using the YesYouCan Gluten Free baking mixes whilst I was making the soup which went down really well with it. You could just use a store-brought loaf or make a loaf from scratch – or heck skip the bread all together.

This curried carrot and kumara soup had just a slight hint of spice which was perfect for me, I like a bit of spice but not so much that my nose is running and I’m struggling to eat it. You can obviously adjust the spice to your own tastes by adding more of less of the green curry paste.

Serves 4

550 grams Carrots
550 grams Red Kumara
5 Cups Hot Water
4 Teaspoons Powdered Chicken Stock
2 Heaped Teaspoons Green Curry Paste
Shake of Sea Salt
1 Teaspoon Curry Powder
1 Teaspoon Crushed Garlic
4 Tablespoons Coconut Cream or Milk (Optional)

Curried Carrot and Kumara Soup Recipe1

1. Peel and chop the carrots and kumara into small pieces (a few cm long).
2. Add all ingredients excluding the optional coconut cream to a large pot on the stove.
3. Boil until the kumara and carrot are soft.
4. Transfer to a food processor and process to combine.
5. Serve in bowls with fresh bread on the side and a touch of coconut cream on top of the soup (Optional)

* If you don’t have a food processor, you can also use a stick blender or potato masher it will just take a bit longer and may not be as creamy.
* Use your judgement with the thai green curry paste – some pastes are stronger than others and you may like it spicier or milder than other people.
* I used red kumara because I prefer it and that’s what we had, I’m sure it would work great with other colours too.

What types of soup do you enjoy when the weather is cold? – Comment below and let me know, I love hearing from you!

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