Curried Carrot Soup with Roasted Pistachios Recipe | Vegetarian Times Skip to main content

Curried Carrot Soup with Roasted Pistachios

Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.



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2 Tbs. olive oil
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1 20-oz. pkg. grated carrots (8 cups)
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2 large leeks, light green and white parts thinly sliced (2 cups)
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¼ tsp. plus ⅛ tsp. baking soda
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½ tsp. vadouvan spice or curry powder
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¼ cup roasted shelled pistachios, chopped


Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots. Stir in vadouvan spice, and cook 30 seconds. Add 4 cups water, and bring to a simmer. Remove from heat, purée with immersion blender, and season with salt, if desired. Serve sprinkled with pistachios.

Nutrition Information: 

4 g
Total Fat: 
11 g
Saturated Fat: 
1 g
22 g
0 mg
225 mg
6 g
9 g
Serves 4

Comments on this Recipe

looks like a good recipe

I've tried this recipe many times since I read of it in Veg Times. It was on the cover of a Fall 2012 issue. It's quick and simple to make. Three things: Don't forget the baking soda as it is very important to the cooking process. Without it, your carrots will remain hard. Also, I was able to successfully substitute walla walla onion in the same amount as the leeks. I would lastly suggest you shred your own carrots. I used baby carrots and a processor. The taste is so much cleaner. Thank you for this gem!

Use apples and a little ginger and you won't need any oil.

Why the baking soda?

Vegan curried Carrot Soup


Bland, undesirably sweet. Glad I followed my iffy feeling on this soup and only made half a pot.

What is an immersion blender?

It's a stick with a blade on the end that works as a blender right in the pan. They are amazing. Cuisinart makes a great one.

Do you have a recipe for the vadouvan spice blend? I prefer to make my own and have only been able to find recipes that are complex.

Why the baking soda?

Why baking soda???