Curried Carrot Soup

Level: Easy
Serves: 1


  • 2 tsp. olive oil
  • 2 cloves garlic, chopped
  • ½ yellow onion, chopped
  • 1 ½ c. chopped carrots
  • 1 tsp. red curry paste (like Thai Kitchen)
  • 1 c. low-sodium chicken or vegetable broth
  • salt
  • pepper
  • ½ c. light coconut milk
  • ⅓ c. Greek yogurt


  1. Heat olive oil in a 3-quart saucepan over medium-low heat. Add chopped garlic and chopped yellow onion and sauté for 3 to 5 min.
  2. Add chopped carrots, red curry paste, low-sodium chicken or vegetable broth, and a pinch of salt and pepper.
  3. Bring to a boil, then cover, reduce the heat, and simmer for 20 to 25 min.
  4. Remove from heat and add light coconut milk.
  5. Puree soup in a blender until smooth. Swirl in Greek yogurt.

300 cal, 12 g fat, 18 g protein, 32 g carbs, 17 g sugar, 7 g fiber, 190 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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