Spicy Carrot Soup - 2 Sisters Recipes by Anna and Liz
Soups, Stews and Chili

Spicy Carrot Soup

Spicy Carrot Soup by 2sistersrecipes,com

Spicy Carrot Soup!  Take a staple vegetable such as carrots and turn them into a fabulous soup just by using a few ingredients, including curry and cayenne to turn up the heat and spice up the flavor.

A quick and easy recipe for this spicy carrot soup you can whip up anytime, especially if you probably have them on hand. You may even think that carrot soup is bland and boring, until you try this version.

We love making carrot soup, especially when the cool weather starts. It’s loaded with antioxidants, minerals and Vitamin A; a soup that is low in calories, fat and sodium is an excellent choice for this time of year.

One of the key ingredient in this carrot soup is the curry powder, which adds a nice punch to the flavor.  I also garnished with a dollop of sour cream (or you can use Greek yogurt,) right before it’s served, giving you that hot and cold sensation with your first spoonful. Yum!

Soups always make a perfect starter for any meal, especially on those hectic busy weekdays.  If you have carrots in your fridge, we hope this will inspire you to give it a try!



Spicy Carrot Soup

  • 2 pounds of carrots- peeled and chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 onion – peeled and chopped
  • 4 garlic cloves – chopped
  • 1/8 tsp. ground cayenne red pepper
  • 1 tsp. sea salt
  • 1+1/2 tsp. organic curry powder
  • 3 cups of low-sodium chicken stock or vegetable
  • 2 cups of water
  • low fat sour cream or Greek yogurt
  • 1 Tbsp. fresh parsley – chopped

In a medium pot, heat olive oil  and garlic. Sauté for a few minutes.
Stir in sea salt, curry powder and cayenne pepper, simmer for about a minute.
Add the chicken broth, water and chopped carrots.

Bring to a boil and simmer for about 20- 25 minutes.
Using a blender or a hand-held immersion blender and puree everything until you have a smooth mixture.

Ladle the soup into bowls.  Top each bowl with a dollop (about a teaspoon) of low-fat sour cream or Greek yogurt. With a knife,  swirl in the center until it almost dissolves.  Add a little more in the center.

Garnish with a sprinkle of chopped parsley.  Serve immediately!

Serves 4 to 6

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  • Reply
    Kitchen Belleicious
    September 26, 2011 at 1:24 pm

    Never thought to have carrot soup before. You just introduced me to something new and quite incredible looking too! Wow!

  • Reply
    September 26, 2011 at 10:52 pm

    Some of my favorite things: carrots, garlic, spice, and sour cream. What's not to love?! I'm going to be sure to make this soon 🙂

  • Reply
    nancy at good food matters
    September 27, 2011 at 12:22 pm

    This soup really appeals to me for its gorgeous fall color, and earthy-sweet flavors. I had forgotten how much I enjoy it! Thanks for the reminder!

  • Reply
    September 28, 2011 at 2:51 am

    Sounds good! but I only keep baby carrots on hand! I'm wondering if I could sub butternut or even sweet potatoes?

  • Reply
    September 28, 2011 at 12:41 pm

    Hi Suzanne, baby carrots are just fine and you could probably use the butternut or even sweet potatoes. I bet its just as good! I will have to try them with this recipe too!

  • Reply
    September 19, 2013 at 4:58 pm

    I tried this recipe of yours and it turned out really delicious! My family loved it so much I will be making it often. Thanks for your recipes, they are very inspiring.

  • Reply
    Marin mama cooks
    September 19, 2013 at 9:09 pm

    Hi girls! I love carrot soup and I don't think it's boring at all. It actually has amazing flavor and looks so pretty as well. I love the addition of adding curry to the soup. I might have to try that next time. It's supposed to cool off this weekend, making it the perfect soup making weekend 🙂 xoxo, Jackie

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