Go Back

Tomato and Carrot Curry Soup


  • 6 whole small tomatoes
  • 6 regular carrots
  • 2 medium onions
  • 1 can chicken or vegetable broth
  • ½ cup white wine
  • 2-3 cloves of garlic
  • 1-2 tbsp savory but not hot curry powder
  • 1 tsp dry ginger you could use fresh but I just didn’t have any
  • ½ tsp ground cumin
  • 2 tbsp butter
  • 1 tbsp sugar
  • Salt and pepper to taste
  • 1/2 cup canned chick peas drained and rinsed
  • 1/2 cup frozen soy beans out of the shell and defrosted
  • Sour cream or Greek yogurt for garnish


  1. Start by preheating your oven to 400 degrees. On a large sheet pan put the whole tomatoes, peeled carrots and the peeled and halved onions, drizzle them with olive oil and sprinkle with salt. Let them roast for about 30-40 minutes giving them a flip half way through.
  2. Once the veggies are tender and nicely roasted, don’t be afraid of them browning, that’s flavor. Put them in a soup pot on the stove. And add the wine, spices and micro plane in the fresh garlic bring the pot to a boil. Add about three quarters of the can of chicken broth and allow the pot to simmer until the carrots are very tender, about 10-15 mins.
  3. Using your stick blender or in small batches in a food processor start blending up the soup until mostly smooth. Be careful, hot soup and sharp blades can lead to a myriad of kitchen injuries. If the soup looks to thick use more of the chicken broth to thin the soup. Put the blended soup back on the stove over low heat and stir in the butter. Taste the soup; add more spices, salt and sugar as needed to get a flavor you enjoy. Just before serving stir in the chick peas and soy beans let them cook in the soup until heated through. You could easily leave out the beans or only use one kind. Don’t forget to garnish each bowl with a dollop of sour cream.