Creamy Curried Carrot Soup Recipe
Creamy Curried Carrot Soup Recipe photo by Taste of Home

Creamy Curried Carrot Soup Recipe

Publisher Photo
This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese.
  3. 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.
Originally published as Curried Carrot Soup in Taste of Home April/May 2008, p43

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.

Reviews for Creamy Curried Carrot Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 2, 2008

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT