Curried Carrot Soup Recipe


**Served with any of the breads from Anna™ (gluten-free baguette is especially nice!)

 Yield 4-6 servings


  • 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 1 pound carrots sliced into ¾ inch chunks
  • 5 cups Chicken Stock (or magic mineral broth from Rebecca Katz cookbook “Cancer Fighting Kitchen” would be perfect!)
  • ½ teaspoon lemon zest
  • 2 teaspoon honey
  • 1-2 tablespoons curry powder, depending on how strong you like the curry flavor (I use 2)
  • 1 teaspoon salt
  • 1 cup plain yogurt (Greek style is best because it is higher in protein and has a thick, creamy texture)



  1. Heat olive oil in 5-quart stockpot and sauté the onion until transparent.  Add the carrots, stock, lemon zest, honey and curry powder. Bring to a boil, lower heat, cover and simmer until tender.  Cool slightly.
  2. Puree in a food processor, blender or Vitamix. Return to pot and stir in yogurt.

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