Vegetable Curry Soup

Spice up your day with a warming Curry Soup
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer, Soup
Cuisine: Indian
Keyword: Gluten Free, High Protein, Low Carb, Quick, Soup, Vegetarian
Servings: 3 Servings
Calories: 133kcal


  • 1 tbsp Coconut Oil
  • 1 Medium Onion (Diced)
  • 1 1/2 tbsp Ginger (Minced)
  • 2 Garlic Cloves (Minced)
  • 1 Carrot (Peeled, grated)
  • 1 Red Bell Pepper (Chopped)
  • 1 Large Courgette (Chopped)
  • 1 tbsp Curry Powder (Or more to taste)
  • 500 ml Chicken or Vegetable Broth
  • 1 Tomato (Chopped)
  • 80 ml Cream


  • In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 minutes.
  • Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and courgette. Cook the vegetables for about 5 minutes, season with curry powder and mix well.
  • Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.
  • Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.


Immunity Boosting Fact
Carrots: Carrots are very high in beta carotene. The absorption is better (up to 6.5-fold) if the carrots are cooked.


Calories: 133kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 646mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5524IU | Vitamin C: 84mg | Calcium: 71mg | Iron: 2mg