Carrot and curry soup

Add the parsley to the carrot and curry soup to bring a hint of colour to your table.


Ingredients for the carrot and curry soup

1 onion

1 teaspoonful of powdered curry

400 g of carrots

2 spoonful of fresh lemon juice

extra virgin olive oil

salt and ground pepper



Heat the olive oil in a casserole over medium heat. Add the onion, powdered curry, salt and pepper. Cook and keep on stirring until the onion is golden brown.

Clean the carrots and cut them coarsely. Add three glasses of water or vegetable broth and the carrots and bring to a boil. Add water if necessary to completely cover the carrots.

Cook over medium heat for about 20 minutes. Blend all the ingredients in a mixer until you have a creamy. If the soup is too thick add water again. Add the lemon juice. Season the carrot and curry soup with parsley and serve warm.

Translated by

Licenza Creative Commons
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.

Related articles
For a sustainable diet, diversify your basket

In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.