Creamy Curried Carrot Soup Recipe

4.5 1 2
Creamy Curried Carrot Soup Recipe
Creamy Curried Carrot Soup Recipe photo by Taste of Home
Publisher Photo

Creamy Curried Carrot Soup Recipe

Read Reviews
4.5 1 2
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.—Betsy Hedeman, Timonium, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Nutritional Facts

1-1/4 cups: 158 calories, 10g fat (5g saturated fat), 23mg cholesterol, 1432mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g protein.

  • 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
  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

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keverwann User ID: 1807985 148553
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."

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