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Curried Carrot Soup

Curried Carrot Soup

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Doug Matthews

Doug Matthews

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sandra
102

Sandra

1/7/2007

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

kambri
74

kambri

3/25/2011

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 onion, and saved some of the cooked carrots to add chunks to the puree mixture. I also added about 1/4 t salt. I garnished it with sour cream the first time, then with plain yogurt and some fresh cut cilantro.

CARRIELL
61

CARRIELL

12/11/2003

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.

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