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Curried Carrot and Leek Soup with Herb Sour Cream

Serves 4


  • 25g Australian butter
  • 1/2 tablespoon curry powder
  • 1 leek or 2 onions, sliced
  • 750g carrots, peeled and sliced
  • 750ml chicken stock
  • 1/4 teaspoon ground cumin
  • salt and ground black pepper, to taste
  • 2 tablespoons Australian skim milk powder
  • 1 cup Australian milk
  • 150ml Australian light sour cream
  • 1 tablespoon chopped parsley, chives or coriander
  • extra herbs, for garnish
Download Recipe (PDF)


  1. Melt the butter in a large saucepan and saute the curry, leeks and carrots for 5 minutes.
  2. Add the stock and simmer covered for 25-30 minutes until the carrots are tender.
  3. Stir through cumin and salt and pepper to taste.
  4. Puree and return to a clean saucepan.
  5. Mix the milk powder into the milk, add to the soup and reheat without boiling.
  6. Combine the sour cream and herbs until smooth.
  8. Ladle approximately 1 1/2 cups of soup into serving bowl. Garnish with a swirl of herb sour cream. Serve immediately garnished with fresh herbs.
  9. HINT: For a smoother result, puree the vegetables and liquid separately in a food processor or blender.
  10. For cleaning leeks, slice first, place in a colander and rinse under cold water.

Nutritional Information

Nutrients per serve:
Energy (kj) 814
Protein (g) 6
Fat, Total (g) 13
Carbohydrates (g) 14
Sodium (mg) 0
Calcium (mg) 205
Iron (mg) 0


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