Written by: The Nutrition Guru

My dad can’t stand carrots. As a kid growing up, I could never understand why. I used to sit their looking at my father (who much to my mothers dismay, refused to eat his carrots) thinking carrots are sweet, crunchy and so brightly coloured. What an amazing crazy shape the carrot is too.

Now as an adult I still always enjoy carrots. Nutritionally, they contain fibre and antioxidants. They also contain beta carotene which once the carrots get digested, gets converted into Vitamin A. Vitamin A is crucial for our eyeballs. As funny as that sounds, it means exactly that. The cells within our eye need it, and if they don’t get it, our eyesight may falter.

The purple carrots are full of the same things, with the added benefit of  anthocyanins – an antioxidant which gives the lovely purple pigment

This recipe can be also used as a pasta sauce, and freezes well.


You know me by now. I don’t like spending 4 hours making a soup. And I hate washing up. So I always develop soups that require one pot and only a couple of steps.


  • 2 large onions peeled and quartered
  • 3 large carrots washed and unpeeled. Chop into small chunks
  • 3 cups Chicken or vegetable stock


  • 1 tsp curry powder
  • 1/2 cup cream


  • Throw all ingredients into the pot.
  • Cook on medium heat for approximately 30 minutes
  • Remove pot from heat
  • Blend until smooth
  • If using cream, add the cream when blending


  • This can also be used as a pasta sauce
  • Add cooked chicken or any other meat
  • Add your favourite other vegetables such as potato, sweet potato or pumpkin
  • Add cooked lentils or other beans such as kidney or cannelini beans
  • Add green, red, or yellow curry paste to add heat and flavour
  • Serve topped with coriander or parmesan cheese

Looking for more soup ideas? Head to our soup section

OUr gorgeous carrots from the Noosa Farmers Market

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