Curried Carrot Soup

It is strange to post a soup recipe in the middle of summer but if you live in San Francisco, summer with all the fog is the best time to have some soup. If you reduce the amount of spices this is really good for younger kids.  I introduced Ria to flavors/spices at a young age by adding small amounts of spices to the purees I made for her.  This was after we were done with the introduction of solids and one new food at a time.  I often made a thick soup of mixed vegetables with onions and some basic spices.  This recipe is inspired by those “baby soups”.  Great for cold, foggy and rainy days served with a grilled cheese sandwich and some in season heirloom tomatoes.

Curried Carrot Soup

Serves 2 adults & 2 kids


1 lb carrots, roughly chopped (for ease you can use a bag of baby carrots)
1-2 tablespoons olive oil
1 small onion or 2-3 shallots, chopped
½ inch piece of ginger, minced (optional)
½ tbsp curry powder
½ tsp cumin powder (optional)
½ tsp fennel powder (optional)
½ tsp chilli powder (optional)
3 cups vegetable/chicken stock
salt & pepper
Yogurt for garnish


1.    Preheat oil and sauté onions and ginger for 2-3 minutes.  Add spices, seasoning to taste and carrots and cook for a couple of minutes
2.    Add 3 cups of stock and bring to a boil.  Simmer covered for 15-20 minutes till carrots are soft (how long this takes will depend on size of carrots)
3.    Process soup using a hand blender or food processor or regular blender
4.    Garnish with yogurt and serve