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Roasted Curry Carrot Soup with Yogurt Sauce

Course Soup
Cuisine north african
Keyword carrot soup, Coconut curry, soup recipe
Prep Time 20 minutes
Cook Time 2 hours
Servings 12
Calories 273kcal


  • 12 in cast iron skillet



Yogurt Sauce


  • Preheat oven to 400 degrees F
  • In a large cast iron pan toss peeled carrots, garlic cloves, ginger and scallion tops (only the white part) with salt, pepper, curry powder and avocado oil. Roast for about 45 minutes tossing every 15 minutes
  • In a pot simmer harissa,tomato paste, chicken stock and coconut cream. After carrots have been roasted add them to the pot along with garlic, scallions and ginger.
  • Simmer on low for about 45-60 minutes and carrots are completely soft. Add vinegar and cilantro then purée until smooth. Top with scallions and curry yogurt sauce. For extra smooth soup strain through a fine mesh sieve before serving.


Serving Size about 8 oz (1 cup) w/ 1 tbsp yogurt sauce.


Calories: 273kcal | Carbohydrates: 12g | Protein: 10g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 13mg | Sodium: 462mg | Potassium: 669mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12770IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg