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Carrot Soup with Mango Chutney

Carrot Soup with Mango Chutney


8 carrots

1 potato

2 yellow onions

2 cloves of garlic

5 cups water

1-inch fresh ginger, peeled and grated

2 teaspoons curry

2 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

3 tablespoons mango chutney (or your favorite chutney)

2 teaspoons salt 

White pepper, pinch 

1 tablespoon olive oil

Fresh herbs (optional)

Cult Crackers crumbles



  • Peel and chop carrots, potato, onions and garlic. Add to a medium-size pot. 
  • Add 5 cups of water and bring to a boil. 
  • Reduce heat to a simmer and cook for 15 more minutes or until vegetables have softened, stirring occasionally.
  • Add the ginger, curry, thyme, oregano, chutney, salt and white pepper
  • Puree soup in a food processor or blender until smooth.
  • Season to taste with more salt.
  • When ready to serve, drizzle each bowl with a splash of olive oil, fresh herbs and Cult Crackers crumbles.