Curried Carrot Soup

Curried Carrot Soup

Doug Matthews 326

"Quick, easy, and light. Plus it's the only way to get my niece to eat carrots. You can garnish with golden raisins or a dollop of sour cream."


40 m servings 133 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  2. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
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  1. 310 Ratings


Really tasty, a definate keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala.

I had a bunch of carrots so looked for a good recipe. This was great! Simple and delicious. I read the reviews and, like others, added another T curry. I also added 2 cloves garlic with the onio...

I didn't think this recipe was too bad, but my husband didnt care for it at all. It was very thick so I might add more broth next time and use chicken broth instead of vegetable.

As a lover of carrots and curry, I couldn't wait to try this recipe. I thought it was delicious. I used 3(14oz) cans of chicken broth, additional curry, but did not add any water. I simplifie...

Wonderful soup - easy and very flavorful - I added other Indian spices as well as the curry and a ton of garlic - fantastic. I will definately make this again.

We love this recipe. It is even better reheated. I add more onion and more curry than is suggested to make it spicier. It is nice served with caramelized onions, sour cream, and/or croutons.

Great flavor. I used chicken broth to make it a little richer. I ended up using about 5 cups total to get the right consistency. At the end I added half a block of crumbled firm tofu to add prot...

I wasn't very impressed with this recipe at all...the flavor was strange, with a bitter aftertaste that wasn't very pleasant. Perhaps it was because it called for a whole tablespoon of curry pow...

We did not like this at all. I actually threw most of it out. And it sounded so good when I read the recipe.