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Creamy Curried Carrot Soup

 Creamy Curried Carrot Soup
This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.
4 ServingsPrep: 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.
Nutritional Facts: 1-1/4 cups equals 158 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 1,432 mg sodium,

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Creamy Curried Carrot Soup (continued)

Nutritional Facts: 15 g carbohydrate, 3 g fiber, 3 g protein.