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  • Active Time : 20 minutes
  • Total Time : 45 minutes
  • Serves : 6 servings


  • 2 tablespoons Wild Harvest Organic Extra Virgin Olive Oil
  • 1 1/2 pounds Wild Harvest Organic Whole Carrots peeled, chopped
  • 1 cup chopped onion
  • 1/4 cup roughly chopped garlic
  • 1 tablespoon Wild Harvest Organic Curry Powder
  • 1/8 teaspoon Wild Harvest Organic Ground Cayenne Pepper
  • 1 32 ounce container Wild Harvest Organic Vegetable Broth
  • 1 medium Wild Harvest Organic Russet Potato peeled, cubed
  • 1 cup Wild Harvest Organic 2% Reduced Fat Milk


In large stock pot or Dutch oven, heat oil over medium-high heat. Add carrots, onion and garlic. Sauté until onions are softened (about 5 minutes).

Stir in curry powder and cayenne pepper; stir to coat vegetables. Add in vegetable broth and potato.

Bring to a boil. Reduce heat; simmer until vegetables are tender (about 25 minutes).

Remove from heat. Purée soup with an immersion blender or in batches in a food processor or blender (return puréed soup back to pot).

Stir in milk; salt and pepper to taste. Heat through.

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