Grace’s Curried Carrot Soup

Grace’s Curried Carrot Soup (V, GF, DF)

Cath’s mom, Grace vonDrasek Ascher Judy (1934 – 2016), was a member of this Community for about two years after moving from Kentucky to Colorado to be closer to Cath & Gary. Grace had a reputation for enjoying food, and being an excellent chef. This is one of her recipes. Cath added the ginger root for a little zing and other adaptations to make it vegan.


Serves 32 Serves 16 Serves 8 Ingredient
¼ cup ¼ cup ¼ cup Coconut or Olive Oil
3 cups 1-1/2 cups ¾ cup chopped onion
3 cups 1-1/2 cups ¾ cup celery
4 2 1 garlic clove, minced
4 T 2T 1T Ginger root, minced


Serves 32 Serves 16 Serves 8 Ingredient
3 T 2 T 1T gluten-free corn starch (or omit)
2T, 2 tsp 1T, 1 tsp. 2 tsp. Curry powder

Slowly stir in

Serves 32 Serves 16 Serves 8 Ingredient
16 cups 8 c 4 c. Hot water
8 tsp. 4 tsp 2tsp Better Than Bouillon “No Chicken”

Add and simmer until vegetables are just soft

Serves 32 Serves 16 Serves 8 Ingredient
4 2 1 Peeled, cored, chopped apple
4 lbs 2 lbs 1 lb Carrots, peeled & cubed
4 2 1 Yam, peeled & cubed
16-20 8-10 4-5 Whole Parsley Sprigs

Remove parsley. Puree in blender in small batches. Then, if you really want creamy texture, strain batches through wire mesh strainer pushing through with the back of a soup spoon.

When ready to serve, Mom would add 1 cup of warmed half and half or cream (taking care not to boil). Except when cooking for those who are vegan or dairy intolerant, I prefer to garnish each bowl with:

  • A dollop of plain, Greek yogurt (or put in a squeeze bottle & drizzle a design!)
  • Toasted Pepitas (pumpkin seeds)