Curried Carrot & Chicken Soup Recipe

Curried Carrot & Chicken Soup Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp olive oil

4 garlic cloves, peeled and minced

2 tsp minced ginger

½ cup minced yellow onion

4 cups diced carrots

3 tsp curry powder

1 tsp ground turmeric

2 tbsp lime juice

4 cups Aneto Vegetable Broth

salt and pepper to taste

2 cups pulled or diced rotisserie chicken

3 tbsp each fresh cilantro, basil, and mint

3-4 tbsp diced pickled red onion

1 tbsp sesame seeds

naan bread for dipping

  1. Heat oil in a large pot or Dutch oven over medium-high heat.
  2. Once hot, add the garlic, ginger, onion, and carrots, sauté for 5 minutes.
  3. Add the curry powder and turmeric, stir to combine, and sauté for 1 minute more.
  4. Add the lime juice and broth, stir to combine, and bring to a simmer.
  5. Simmer for 20 minutes or until the carrots are tender.
  6. Once tender, transfer the soup to a blender (working in batches, if necessary), and puree until smooth. Season to taste with salt and pepper.
  7. Divide soup between bowls and top with chicken, fresh herbs, pickled onion, and sesame seeds. Serve with naan bread on the side for dipping and sopping.
sliced carrots

About this recipe

This casual Curried Carrot & Chicken Soup is a spectacular meal option for busy weekdays or cozy weekends. Fresh carrots are simmered with garlic, ginger, curry powder, turmeric, and Aneto Vegetable broth, before being pureed, for maximum flavor and appeal.

Rotisserie chicken makes for even faster food prep, joining a collection of fresh herbs and pickled onion for added zest and flair.

Chiveschopped celery