Dr. Danielle’s Curry Carrot Soup With Croutons

Dr. Danielle’s Curry Carrot Soup With Croutons

If there’s one thing I love about winter, it’s the feeling of being nice and cozy at home in comfy clothes and under piles of blankets with the ones I love most. If there’s a fire going and homemade soup simmering on the stove, then that’s my idea of perfection!

I came across this recipe in a local real estate magazine (of all places!) a few years ago, and it quickly became a household favourite. I absolutely love this recipe because it’s full of eye-healthy ingredients, it’s easy to make and store, and it’s filling and full of flavour.

Here’s what you’ll need:

Croutons (this also works with bread crumbs):

1          Small loaf of focaccia, cut into small cubes, about 2 cups total (or bread crumbs)

2          Teaspoons of olive oil

¼          Teaspoon of curry powder

Kosher salt

Freshly ground black pepper


2          Tablespoons olive oil

1          Pound of carrots, chopped into rough chunks, about 4 cups

1          Cup of finely chopped onion

½         Cup of finely chopped celery

3          Cloves of garlic, minced

1          Tablespoon of curry powder

4-5       Cups of low-sodium chicken stock

1          Lime

1          Radish, cut into slivers (optional)

Kosher salt

Freshly ground black pepper


Here’s what to do:


Heat oven to 350 degrees.  Toss bread cubes with olive oil, curry powder, and a generous sprinkle of salt and pepper in a small bowl.  Spread in a single layer on a baking sheet and back for about 10 minutes, or until crunchy and golden brown.


Heat oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat.  Add the carrots and cook 3-4 minutes, or until beginning to brown.  Add the onions and celery, and cook another 3-4 minutes or until onions are translucent.  Add the garlic and curry powder, and cook about 1 minute or until fragrant.

Add 4 cups of chicken stock to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon.  Bring to a simmer; cover and cook for 30 minutes or until carrots are very tender.  Transfer to a blender and puree until smooth (you may need to work in batches).  Season to taste with a squeeze of lime juice and a little salt if necessary.  Add more broth for a thinner soup.

Divide soup into bowls and garnish with a few radish slivers (if used), curry croutons, and freshly ground black pepper.  Serve immediately and enjoy!

Dr. Danielle
Dr. Danielle Gordon

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