My photo does not look too good, but the soup is DELICIOUS.

We had some friends and their children over for supper and I served this carrot soup at the beginning of the meal. All the adults liked the soup and the kids that tried the soup also liked it. There was a sweet little girl who couldn’t have enough of it. She asked for seconds. It is that good 🙂 !

This soup is rich in:

  • Many minerals (manganese, copper, potassium, phosphorus), vitamins (biotin, B6, C, B1, folate), and fiber from onion
  • Manganese and vitamin B6 from garlic, in addition to garlic’s anti-inflammatory, antibacterial, and antiviral roles
  • Vitamins A, B6, C, K, fiber, biotin, and potassium from carrots
  • Fiber and vitamin C from apples
  • Healthy fats from coconut milk
  • Anti-inflammatory compounds from ginger
  • Turmeric (anti-inflammatory and anti-cancer compound) from curry powder
  • Antioxidants from nutmeg

What is your family’s favourite soup that they request over and over again?

Tasty Tuesday: Carrot Apple Curry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Carrot Apple Curry Soup
  • 1 onion
  • 4 garlic cloves
  • 1 lb carrots
  • 1 apple, cored
  • ¼ teaspoon ginger
  • ½ teaspoon curry powder
  • ½ teaspoon salt
  • 1 pinch nutmeg
  • 1 ½ tablespoons coconut milk
  • 4 cups vegetable broth
  1. Chop coarsely onions, garlic, carrots, and apples and put them in a big pot.
  2. Add coconut milk and broth.
  3. Bring everything to a boil.
  4. Add spices (ginger, curry, nutmeg, and salt).
  5. Turn the heat down and simmer on low until the vegetables are tender.
  6. Let the soup cool off a little and blend everything in the food processor until smooth.
  7. Serve the soup warm.