Creamy Curried Carrot Soup

Name: Creamy Curried Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 3 ounces cream cheese, cubed; 5 tablespoons minced fresh parsley; 1/4 teaspoon salt; Dash cayenne pepper, optional

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

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
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.

Nutrition Facts

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

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

Reviews

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Average Rating:

keverwann

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.