Pandemic Pantry: Curried Carrot Soup

Like so many recipes “discovered” over the pandemic, this one uses what’s on hand. Thus, feel free to tweak it using your own ingredients.


  • One large red onion
  • 16 ounces (450 grams) baby carrots, or regular carrots, if preferred
  • 16 ounces (450 grams) new potatoes
  • Three tbsp sesame oil
  • Three tbsp olive oil
  • Cold tap water, to cover the vegetables (approximately 2 cups)
  • 1 Cup of cream, half and half, or milk, as preferred
  • Grated cheddar or Parmesan, or goat cheese, for garnish


  • 2 1-2 tbsp mild curry powder
  • 1 tbsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • Nutmeg, to taste
  • Ground black pepper, to taste


  • A Dutch oven or a large soup pot
  • An immersion blender
  • A cutting board
  • A baking sheet
  • A pastry brush
  • A spatula


  • Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
  • Wash the carrots and potatoes, then chop them into pieces approximately 2cm in size.
  • Arrange the carrots and potatoes on a baking sheet. Using a pastry brush, coat the vegetables in olive oil.
  • Bake the vegetables for 25 minutes. Using a spatula, turn the pieces over to ensure consistency while cooking and to prevent sticking. Then bake the vegetables for another 15 minutes or until soft when tested with a fork.
  • While the carrots and potatoes are roasting in the oven, clean and dice the onions.
  • After you turn the carrots and potatoes over for their second roast, set your Dutch oven over low-medium heat and add the sesame oil and the onions. Sauté the onions until they are translucent.
  • Add the carrots and potatoes to the Dutch oven. Add enough cold water to just cover the vegetables.
  • Add the spices and stir to incorporate.
  • Let the soup come to a gentle simmer, then lower the heat.
  • Using your immersion blender, blend the soup until smooth.
  • Add the cream and stir to incorporate.
  • Cook the soup for twenty minutes on lowest heat, stirring regularly. Ensure that your soup doesn’t boil.
  • Garnish liberally with your favorite cheese and serve immediately.

Cooking Notes:

  • Makes 4-8 servings. Refrigerate leftovers for up to five days.
  • Pairs nicely with grilled cheese sandwiches.
  • If the soup gets too thick during cooking, add more water two tbsp at a time.

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