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Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes
Curried Carrot Soup


  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 1 tsp curry powder, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Eden Sea Salt, or to taste
  • 1/8 tsp ground cinnamon
  • 4 1/2 cups water
    vegetable stock or Kombu Dashi (soup stock), see Eden's recipe
  • 2 pounds carrots, chopped
  • 1 1/2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp fresh parsley, finely minced
  • 1 cup Edensoy Unsweetened
    Edensoy Original, or Edensoy Extra Original
  • 3 Tbsp Eden Tamari Roasted Almonds, coarsely chopped for garnish


Heat the oil in a 4 quart saucepan. Add the garlic, onion, curry powder, black pepper, sea salt and cinnamon. Sauté over a medium flame for 4 to 5 minutes until the onions are tender. Add the water or vegetable stock and carrots. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 20 minutes or until the carrots are tender. Turn the flame off and add the Edensoy and mix. Puree the soup in batches until creamy and smooth. Place in a medium saucepan and heat almost to boiling (do not boil as the soymilk will curdle). If to thick, add a little more water to reach the desire consistency and adjust the seasoning. Remove from the flame, stir in the lemon juice, ladle into serving bowls and garnish with parsley and Eden chopped tamari roasted almonds.

Nutritional Information

Per serving - 220 calories, 9 g fat (328% calories from fat), 10 g protein, 28 g carbohydrate, 8 g fiber, 0 mg cholesterol, 299 mg sodium

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