Curried Carrot & Apple Soup

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Curried Carrot & Apple Soup

Winter time here in New Zealand – soup time.

I was on the hunt for something a little different flavour-wise and was intrigued by the combination of curry, carrot and apple. Hmm, could either be gross or surprisingly tasty. Luckily, this Curried Carrot & Apple Soup was actually the latter.

I used quite a tart apple and enjoyed it as a contrast to the sweetness of the carrots and the subtle spiciness of the curry. As you can see, my soup was quite thick (I had a few spare carrots and added them in), but if you follow the recipe exactly, it should be thinner in consistency.

Thanks to my old favourite cook book The Soup Bible for the great recipe.

Curried Carrot & Apple Soup


This comforting soup combines the sweetness of carrots and apples with a gentle touch of curry spice. It's creamy, satisfying, and so easy to make! Warm up with a bowl and a swirl of yogurt for a delicious and cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 6 servings
Calories 120 kcal


  • 1 Food processor or Blender


  • 2 tsp sunflower oil
  • 1 tbsp Korma curry powder, or any mild curry
  • lb carrots, chopped finely
  • 1 large onion, chopped
  • 1 large apple, chopped
  • 3 cups chicken stock
  • Salt and freshly ground black pepper
  • Yogurt to garnish


  • Heat the oil in a large, heavy based pan and gently fry the curry powder for 2-3 minutes.
  • Add the chopped carrots, onion and apple and stir well until coated with the curry powder, then cover the pan.
  • Cook over a low heat for about 15 minutes, stirring occasionally, until softened. Spoon the vegetable mixture into a food processor or powerful blender (I used my Nutri-blast), then add half the stock and process until smooth. If you want a thinner soup, add some water.
  • Return to the pan and pour in the remaining stock.  Bring the soup to the boil and adjust the seasoning before serving in bowls, garnished with a swirl of yogurt.
    Curried Carrot & Apple Soup 2


Calories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 238mgPotassium: 503mgFiber: 4gSugar: 10gVitamin A: 15817IUVitamin C: 9mgCalcium: 46mgIron: 1mg
Keyword Apple Soup, Curried carrot soup
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. The soup looks so good especially with the yogurt garnishing! I haven’t tried a soup with curry flavor yet…because most of the food I make already has that flavor 🙂 Must be interesting.


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