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Creamy Carrot With Curry Soup

Creamy Carrot With Curry Soup

USA WEEKEND columnist Pam Anderson

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
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Reviews

NCRAN
32
3/13/2008

I made this soup late last night for dinner today and it smelled so good that my husband and I had to have some as soon as it was done! If you love curry..and I love me some curry.. this soup is for you! I basically followed the whole recipe, except I added about 1 1/2 tablespoons of Curry powder and a 1/2 tablespoon of Garam Masala (sp?).. I think without the Garam Masala it might have been lacking some depth of flavor...it adds a nice spicy taste (more of an earthy spicy not heat) .. if you don't have Garam on hand you could try adding some ground cinnamon, ground nutmeg, cumin and black pepper.. I also used 1 percent organic milk instead of the half and half. And just a warning.. this soup is spicy! But in a good way..not an overpowering spicy where you can't taste anything. I will definitely be making this again... maybe tonight ;) I might add some butternut squash next time.. I took a picture of the soup and I will upload soon :) Thanks for a great recipe!

Mrs. T
19
11/26/2008

WOOOWW!! DELICIOUS!! I followed a review and added ground nutmeg, black pepper, cumin and ground cinamonn. YUMMY!!! It's really good and tasty. --------------------- I made this soup again, it's like the 5th time I make it. I'm giving it as an appetizer for Thanksgiving dinner. I made it for a friend and she described it as: "a party of flavors".

NICOLEGARDNER
18
5/14/2005

I love puréed carrot soup, and I was looking for an alternative to the usual ginger/carrot combination. I think the curry worked well with the carrots, but I will reduce the amount of curry next time. I don't have a high tolerance for spicy food, so it was a little too much for me. If you like spicy food, then this should be fine. I used regular milk instead of the half and half and it seemed to dilute the soup to a nice consistency.