Curried Carrot Soup Recipe

Curried Carrot Soup Recipe photo by Taste of Home

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This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.

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Curried Carrot Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

1 large onion, chopped
2 teaspoons sesame oil
5 cups vegetable broth
4 medium carrots, grated (about 1-3/4 cups)
1-1/2 teaspoons curry powder
1 teaspoon dried thyme
1 bay leaf
1 package (3 ounces) cream cheese, cubed
5 tablespoons minced fresh parsley
1/4 teaspoon salt
Dash cayenne pepper, optional

Directions

In a large saucepan, saute onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until carrots are tender.
Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.
Cover and process until smooth; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 158 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 1,432 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Curried Carrot Soup in Taste of Home April/May 2008, p43

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Curried Carrot Soup

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(1-1) of 1 reviews

Reviewed on Jun. 02, 2008 by keverwann

I'd add a potato into the vegetable mix so it thickens up a bit. Careful not to overfill your blender. My husband burned his arm when the soup spat out of the blender while he was making this soup.