nutritional information

Per 1 1/2-cup serving:

  • Calories: 189
  • Protein: 4 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 22 g
  • Cholesterol: 0 mg
  • Sodium: 225 mg
  • Fiber: 6 g
  • Sugar: 9 g
Vegan Gluten-Free

Curried Carrot Soup with Roasted Pistachios

Curried Carrot Soup with Roasted Pistachios

Serves 4

30 minutes or fewer

Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.
  • 2 Tbs. olive oil
  • 1 20-oz. pkg. grated carrots (8 cups)
  • 2 large leeks, light green and white parts thinly sliced (2 cups)
  • ¼ tsp. plus ⅛ tsp. baking soda
  • ½ tsp. vadouvan spice or curry powder
  • 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.

October 2012 p.30

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Why baking soda???

David Coleman - 2015-03-04 18:18:52

Why the baking soda?

Suzanne - 2015-03-04 17:42:03

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.

lucy - 2014-11-01 05:40:50

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.

Leah - 2014-10-30 17:29:50

What is an immersion blender?

Debbie - 2014-10-01 22:07:30

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

Krista - 2014-02-24 19:57:23


Laura - 2014-02-21 12:43:08

Vegan curried Carrot Soup

Cheryl - 2014-02-20 23:58:35

Why the baking soda?

Michael Kaczkowski - 2013-10-03 05:34:00

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

Kathy - 2013-10-02 20:53:36

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!

Pat Newberg - 2013-09-22 10:40:03

looks like a good recipe

daphne taylor - 2013-09-17 13:38:41