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Creamy No-Cream Curried Carrot Soup


  • 3 tbsp sunflower oil
  • 1 lb carrots, peeled and chopped
  • 2 lg shallots, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp curry powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 ½ c low-sodium vegetable broth
  • 2 tbsp almond butter
  • Juice of 1 lime
  • Lime zest for garnish, optional


  1. Heat oil in a medium saucepan over medium heat. Add carrots, shallots, garlic, curry, salt and pepper; stir to combine. Cook 5 minutes.

  2. Add broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender.

  3. Add almond butter and lime juice. Puree in pan with immersion blender, or blend in blender. Serve garnished with lime zest.

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