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Curried Carrot Soup Recipe

Curried Carrot Soup Recipe

Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:8 servings

Ingredients

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 2 pounds carrots, thinly sliced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream
  • 1 cup water
  • 1/2 teaspoon dill weed
  • Pepper to taste

Directions

  • 1. In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly.
  • 2. Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil). Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 109 calories, 3g fat (2g saturated fat), 8mg cholesterol, 371mg sodium, 17g carbohydrate (0g sugars, 4g fiber), 4g protein Diabetic Exchanges:1 starch, 1/2 fat

Reviews for Curried Carrot Soup

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MY REVIEW
ChefV
Reviewed Nov. 4, 2012

"This soup is very simple to make and tasty. I thought from the picture it would be a thin soup, instead it is thick. Next time I wil cut back on the carrots and add more fat-free half-and-half to thin it out. This is a keeper and makes the house smell so good!"

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