Curried Carrot Soup219 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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.” - by Doug Matthews
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 133 cal
- 5.4 g
- 20.2 g
Based on a 2,000 calorie diet
Reviews (219)Rate This Recipe
"Really tasty, a definate keeper. I added garlic with the onions and along with the curry powder, cumin and garam masala...." See more"
"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..." See more 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."
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