Curried Carrot Soup

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Looking for a light lunch with a touch of spice? This smooth curried carrot soup is super simple, and perfect to keep you going to dinner or for a quick supper.

Crumbs and Corkscrews - Curry Carrot Soup

Hey there! This week’s Weight Watcher’s journey feels good, and to keep on track I’m sharing a recipe for a low ProPoint Curry Carrot soup.

Well after last week’s ‘Stay the Same’, I was determined to have a fantastic week; and to be honest I have done. As promised I’ve been back in the gym and have been to the pool. I’ve also been away for a couple of days at my Mum’s, been to the cinema and eaten out twice. Woah, jam-packed week. But I have planned, tracked and been careful in my choices.

Visiting my Mum’s is normally the hardest part, but as she’s WWing too there was nothing to tempt me off track, plenty of fruit and sugar snap peas. The cinema is another of those places where it can all go to pieces, but again I knew we were going and I planned ahead and made my own skinny caramel popcorn.

Eating out wise, well the pizza after the cinema was a given, but again it wasn’t loaded with cheese and a stodgy thick curst; and then Ian and I had a day out shopping and treated ourselves to Wagamamas for lunch.

Crumbs and Corkscrews - Curry Carrot Soup

I love Wagamamas, but going through the points on my Weight Watchers iPhone app, I had a mini ‘eek’ moment. Noddles and rice do not necessarily make for a low point lunch, but when you think about it you get a lot for your points.

With breakfast pointed, I had 24Ppts left over for the day, and choose the Salmon Teriyaki Soba for 23Ppts, leaving me 1Ppt for a hot chocolate in the evening. It might sound awful eating lunch then nothing for the rest of the day, but believe me, I was nice and full, we’d eaten quite late and I’d a 0Ppt fruit salad waiting in the fridge. I didn’t really need anything else.

Crumbs and Corkscrews - Curry Carrot Soup

So with tonight’s weigh-in on the horizon, I’m looking forward to seeing what happens… It probably won’t be an astounding loss but we shall see. Considering such a jam-packed, I was hoping for at least a stay the same, but… 1.5lb off! Happy Happy!

Anyway, back to this week; there’s been a lot of chocolate on the blog recently and to balance all the sugar, as well eating out (note – I’ve not been eating the chocolate) and to take the nip off the chilly start to October, I raided the fridge to whizz up a lush soup!

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If you’re not normally a fan of carrot soup, like me; then I promise you that this is not like any other carrot soup out there. It isn’t watery and lacking in flavour, but is creamy, smooth and sweet, and the curry gives it something a little extra special. You’ll never go back to carrot and coriander ever again.

Looking for more inspiration?

Fancy trying some other easy soup recipes, then why not check out these recipes for inspiration:

Pin Curried Carrot Soup

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Crumbs and Corkscrews - Curry Carrot Soup

Curried Carrot Soup

5 from 4 votes
Serves : 4 servings
Smooth and spicy curry carrot soup. Perfect for an autumn lunch or supper.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • Cooking spray
  • Garlic clove
  • 400 g Carrots chopped
  • 1 Onion medium, chopped
  • 1 Red pepper small, chopped
  • 2 tsp Curry powder
  • ½ tsp Turmeric
  • 1 Bay leaf
  • 1 Litre Vegetable stock
  • 60 g Low fat cream cheese


  • Place a large pan over a medium heat and 4 sprays of the cooking spray.
  • Add the carrot, red pepper, onion and garlic. Cover and leave to cook for approximately 5 minutes,
  • Add the curry powder, turmeric and bay tree, stir to coat the vegetables. Cook and leave to cook for approximately 10 minutes, or until the carrots have started to soften.
  • Add the vegetable stock to the pan. Cover and bring to the boil.
  • When the soup is boiling, reduce the heat and simmer for 15 minutes.
  • Remove the soup from the heat, remove the bay leaf and add the low fat cream cheese. Stir through until melted.
  • Using a hand blender, blend the soup until it is smooth.


Add salt and pepper to taste, and a pinch of cayenne if you prefer a little extra heat. If you add more seasoning, do a couple of quick pulses with the hand blender to combine.
The soup will keep in the fridge up to 4 days, or can be frozen in batches, for up to 1 month.


Serving: 1gCalories: 104kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 8mgSodium: 818mgFiber: 4gSugar: 8g


The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

5 thoughts on “Curried Carrot Soup”

  1. Thank you for your lovely comment on the round-up, all the soups look fabulous. There’s definitely some in there that I’ll be giving a try.

  2. 5 stars
    Love the soup Lou. I always think soup is improved with spices.

    • Thanks Jac 🙂 Definitely agree on the spices, they really hit the spot on a cold autumn day!

  3. 5 stars
    This look delicious – I’m on a real soup mission at the moment so have bookmarked x

    • Thanks! On a soup mission here too; it’s definitely that time of year x

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