Curried carrot soup recipe
Created by The Tesco Recipes team
Take a classic carrot soup, add some creamy korma flavours and you have a delicious twist on tradition that also happens to be vegan and dairy-free. Perfect for a filling lunch or great-value midweek meal.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 443 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 600g carrots, trimmed and roughly chopped
- 1 baking potato (280g), peeled and chopped
- 125g korma curry paste
- 1 vegetable stock pot, made up to 800ml
- 400ml tin light coconut milk
- 4 tortilla wraps
- 15g fresh coriander, chopped
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Shop ingredientsEach serving contains
- Energy
- 1855kJ 443.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 2.1g
- Sugars
- 20g
of the Reference intake
Carbohydrate 64.6gProtein 8.3gFibre 10.3g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large saucepan over a low heat and cook the onion and garlic for 5 mins or until softened. Add the carrots, potato and curry paste and cook for another 5 mins, stirring. Pour in the stock and coconut milk, bring to a simmer, then bubble over a low-medium heat for 20-25 mins until the veg is tender.
- Meanwhile, put the tortilla wraps in the oven for 5 mins or until crisp and golden. Remove and break into pieces.
- Stir half the coriander into the soup. Use a stick blender (or regular blender) to blitz the soup smooth, then spoon into bowls. Scatter over the toasted tortilla croutons and remaining coriander to serve.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
