Carrot Curry Soup with Couscous


  • Carrots
  • 2 T coconut butter or organic butter or good olive oil
  • 1 bunch leeks, diced
  • 3 medium carrots, diced
  • 1 med diced red bell pepper if available or diced jarred pimientos
  • 4 t curry powder
  • 6 c filtered water
  • 2 cubes low-sodium vegetable broth cubes
  • ½ c dried couscous
  • 1 c organic plain low fat yogurt
  • 1 c organic low fat milk or soy or rice milk
  • 2 T minced fresh thyme or basil
  • Minced chives


  1. Melt the ‘butter’ in a large stockpot. Add the vegetables and sauté over very low heat 3-4 minutes.
  2. Stir in the curry powder and cook for a moment or two.
  3. Add the water and vegetable broth cubes and bring to a boil.
  4. Reduce heat, cover, and simmer 10 minutes.
  5. Add the couscous, stir, and cover.
  6. Continue to cook 6 minutes. Meanwhile, whisk together the yogurt and ‘milk’ in a bowl.
  7. Add a few tablespoons of the hot soup to the yogurt mixture and stir in.
  8. Add a little more hot soup, and stir again.
  9. The idea is to gradually heat the yogurt so it does not curdle when added to the soup.
  10. When a warm, thin consistency is achieved, stir the yogurt mixture into the soup.
  11. Heat through. Stir in the herb of your choice.
  12. May be served warm or room temperature.

From The Best 125 Meatless Pasta Dishes

Carrot Curry Soup with Couscous
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Carrot Curry Soup with Couscous
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