Carrot Soup with Ginger and Curry

The idea of curry as a dish flavored with curry powder is a British invention, a misrepresentation of spiced Indian dishes referred to as “kari”, meaning sauce and used to describe spicy Indian sauces. A typical curry powder may include turmeric, coriander, cumin, pepper, cloves, cardamom, ginger, nutmeg, tamarind and chili pepper. In Europe the mixtures were prepared to fixed formulas during the era of the East India Company and sold by the Dutch and British, the first of which appear at the beginning of the 18th century.


2 tablespoons AVOCARE Extra Virgin Avocado Oil

1 small yellow onion, diced

5 cups chopped carrots

1 tablespoon finely grated fresh peeled ginger

1 teaspoon curry

4 cups chicken broth

1 tablespoon lemon juice

1- 14 ounce can coconut milk

salt and pepper


  1. Heat the avocado oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, ginger and curry and saute another 5 minutes. Season to taste with salt and pepper.
  2. Add the chicken broth and lemon juice; bring to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes. Remove from the heat and puree with an immersion blender or place in a blender. Process until very smooth.
  3. Return the soup to the saucepan and stir in the coconut milk. Taste and adjust seasoning. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.


Serves 6

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.