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Curried Carrot Soup

 Curried Carrot Soup
Curry, ginger and garlic are the savory seasonings in Thom Armentrout's soup. "I serve it piping hot," he notes from Fredericksburg, Virginia.
8 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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.
  • 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: One 1-cup serving (prepared with reduced-sodium chicken broth and fat-free half-and-half) equals 109 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium,

2 of 2

Curried Carrot Soup (continued)

Nutritional Facts: 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.