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Curried Tomato and Carrot Soup

Serves 4 plus

This is a yummy cold weather soup and a delicious way to get in curry, carrot's, and tomato's immune boosting power!


  • 2 tbsp extra virgin olive oil

  • 1 onion, chopped

  • 1 lb carrots, cut into ½ in rounds

  • 1 lb yellow tomatoes (red plum will work fine), cut into quarters

  • 2 ½ tbsp curry powder

  • 3 (more if necessary) cups vegetable or chicken broth

  • ½ cup plain Greek-style yogurt

  • ¼ cup basil, chopped

  • ¼ cup cilantro, chopped

  • Black pepper to taste


Heat olive oil in skillet over medium heat. Add onion and saute until softened – about 5 minutes. Add curry, tomatoes, carrots, and season with salt. Cook over medium heat until carrots are just tender, stirring and scraping bottom of pan frequently. Add broth and bring to just a boil, then reduce to simmer for 10 minutes. Remove from heat and stir in yogurt and cilantro. Puree in food processor or blender (if too thick add more broth). Reheat and serve, topping the soup with the basil.

*feel free to use different spices such as cumin and herbs such as mint
*great made ahead

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