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Curried Carrot and Leek Soup with Herb Sour Cream

Serves 10


  • 50g Australian butter
  • 1 tablespoon curry powder
  • 2 leeks or 4 onions, sliced
  • 1.5kg carrots, peeled and sliced
  • 1.5 litres chicken stock
  • 1/4 teaspoon ground cumin
  • salt and freshly ground black pepper, to taste
  • 1/4 cup Australian skim milk powder
  • 2 cups Australian milk
  • 300ml Australian light sour cream
  • 2 tablespoons chopped fresh parsley, chives or coriander
  • extra fresh herbs, for garnish
Download Recipe (PDF)


  1. 1. Melt the butter in a large saucepan and saute curry powder, leeks and carrots for 5 minutes. Add the stock and simmer covered for 25-30 minutes until the carrots are tender.
  2. 2. Stir through cumin and salt and pepper to taste. Puree and return to a clean saucepan.
  3. 3. Mix the milk powder into the milk, add to the soup and reheat without boiling.
  4. Combine the sour cream and herbs to make a Herb Sour Cream.
  6. Ladle approximately 1 1/2 cups of soup into a serving bowl. Garnish with a swirl of Herb Sour Cream. Serve garnished with fresh herbs.

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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