What I Ate: Curry Carrot Soup

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

This literally couldn’t be easier. It was a nice change of pace for a quickie dinner. I came home from a class at the gym and either I want something light to not un-do my workout OR I want something filling and rich.


4 large carrots with the tops cut off
1 cup veggie stock
1 cup water
1 tsp curry powder


In a large pot, cook carrots in stock and water over high heat, for 15 minutes.
The Three Bite Rule - Curry Carrot Soup
When carrots are cooked though and soft, blend until smooth, either with an immersion blender or in a stand blender.
Return to the pot and add the curry and some pepper.
The Three Bite Rule - Curry Carrot Soup
Cook another 5 minutes. Add more water if desired.

The Three Bite Rule - Curry Carrot Soup
I was a little heavy handed with the pepper. hahaha oops. I thought the curry flavor was so good with the sweet carrot flavor.

It freezes well too. Ready. Set. Soup!

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