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4 from 1 vote

Carrot Curried Soup With Toasted Seeds

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 4 servings
Author: Ribas With Love


  • Carrot Curried Soup
  • 1 lb carrots peeled and sliced into chunks
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tbsp olive oil
  • 1 large shallot sliced
  • 2 garlic cloves fresh, minced for better flavor
  • 2 tbsp ginger fresh, minced for better flavor
  • 2 tsp curry powder
  • 2 tsp fresh lemon juice
  • sea salt to taste
  • Toasted Seeds Garnish
  • 1/4 cup quinoa
  • 1/4 cup raw pumpkin seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt


  • Heat oil in a medium saucepan over medium heat.
  • Add shallots, garlic and ginger and cook until fragrant.
  • Sir in curry powder and salt.
  • Add carrots and broth, increasing the heat. Bring the mixture to a boil, then reduce the heat and simmer until the carrots are very soft, about 20 minutes.
  • Process the soup in a blender.
  • Return the soup to a saucepan over medium heat.
  • Stir in coconut milk.
  • Taste and adjust the seasoning with salt and add lemon juice.
  • For the toasted seeds, you need to heat a frying pan until you can feel the heat by placing your hand just above the pan.
  • Add quinoa and stir constantly until it starts to pop.
  • Add the pumpkin seeds and toast for another 2 minutes
  • Turn the burner off and add the spices. Stir until well mixed.
  • Sprinkle the seed over the soup and serve.