Carrot Soup


  • 2 tablespoons Beyond the Olive Garlic Flavored Olive Oil
  • 1 1/2 pounds carrots, peeled, chopped
  • 1 cup chopped onion
  • 1/4 cup roughly chopped garlic
  • 1 tablespoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 1 (32 ounce) container vegetable broth
  • 1 medium russet potato, peeled, cubed


In large pot, heat oil over medium-high heat. Add carrots, onion and garlic. Sauté until onions are softened (about 5 minutes). Stir in curry powder and cayenne pepper; stir to coat vegetables. Add in vegetable broth and potato. Bring to a boil. Reduce heat; simmer until vegetables are tender (about 25 minutes).

Remove from heat. Purée soup with an immersion blender or in batches in a food processor/blender. Return puréed soup back to pot. Stir in milk, salt and pepper to taste. Heat through.

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